{ LETTUCE WRAPS }

I did it. Finally. These aren't quite PF Changs, but they're pretty good.

I mostly followed this recipe, with a few changes. Neither Mike nor I liked the suggested recipe for spicy sauce. We just drizzled a little soy sauce on top.

{ BAKED TOFU }

1 package firm or extra firm tofu, pressed
1 t. rice vinegar
1 t. honey
1 t. orange juice concentrate
3 T. water
1 T. soy sauce
1/2 T. Chinese chili sauce

• Cut pressed tofu into 1/4-inch cubes.
• Combine marinade ingredients in a ziploc bag.
• Add tofu and allow to marinate for a couple hours or overnight.
• Spread tofu on parchment paper on baking sheet.
• Bake at 375 for 40 minutes, stirring/flipping once.

{ COOKING SAUCE }

1 T. sesame seeds or 1/2 T. tahini (1 t. sesame oil)

3 T. water

1 t. orange juice concentrate

1 T. soy sauce

1/8 to 1/4 t. vanilla

1 t. rice vinegar

1/2 T. Chinese chili sauce

1 t. miso

1/2 t. mollases

1/8 t. pumpkin pie spice

1 drop stevia (1 t. sugar)

2 t. cornstarch

• Process sesame seeds into fine powder/tahini.
• Add remaining ingredients and process/blend until smooth.
• Set aside.

{ TOFU MIXTURE }

1 t. fresh minced ginger

2 cloves garlic, pressed or minced

1/4 c. minced red onion

2 green onions, sliced

1/2 can water chestnuts, diced

• Saute ginger, garlic, and red onion for 2 minutes.
• Add green onions and water chestnuts and saute for another 2 minutes.
• Add cooking sauce and stir until thick (happens very fast).
• Add baked tofu and combine.
• Serve rolled in lettuce leaves, drizzled with soy sauce.

{ THAI FRIED QUINOA }

This is another one from Peas and Thankyou. Kind of a fried rice idea, and very good.

A few changes I make:

• We like it best without the soy sauce.
• I use the skimmed coconut milk leftover from when I make coconut cream.
• I cook the quinoa in the pressure cooker: high pressure, 5 minutes, natural release.
• I use this tofu scramble recipe.

Enjoy!

{ WATCH THIS! }