Hoisin-Mustard Tofu Lettuce Wraps, Five Spice Delicata Squash and Sesame Broccoli
The tofu is one of those recipes that I don’t make that often and then end up wondering why. It’s from Appetite for Reduction, which pretty much means it’s delicious and easy to make. The tofu doesn’t have to be marinated, so you can pull this together quickly and with minimal prep, too. It’s really just a matter of chopping the onion, garlic, bell pepper and ginger. I was a little too heavy on the ginger this time, but it was otherwise perfect. We decided to use romaine lettuce instead of the iceberg suggested in the recipe. Mostly because it was what we had in the fridge and neither of us likes iceberg. We still have tons of winter squash from the deluge we got from our CSA. We had the Five Spice Delicata recipe (also in AFR) a few weeks ago and since the tofu recipe suggests serving them together. I went with that. It’s also a simple one (like 5 ingredients simple) and is so tasty. The squash is all buttery and yummy and ha just the right amount of sweetness. I wanted to make an easy vegetable side to go with these and since I had some broccoli in the fridge already, I went with that. I called it sesame broccoli because I put a little sesame oil on it - clever, I know. I didn’t use a recipe; I just steam-fried it in the wok, and when it was almost cooked, I added ½ teaspoon of toasted sesame oil and a splash or two of tamari. It turned out really well and I’ll make it again the next time I need an easy, vaguely Asian side vegetable. This would be a great meal for a hot summer night – it’s light and the cold lettuce on the wraps is really refreshing.