The simple and delicious vegetarian dish is made with smoked tofu, edamame, roasted bell peppers, and carrots. At our Ó restaurant concept, it has become the dish of choice for even the most ardent carnivores, and for good reason. It’s absolutely delicious! You could use firm tofu in this recipe, but it’s not as tasty, visually appealing, or pleasant in texture as the smoked tofu cutlet, which works very well. You can find it in Asian markets, at upscale grocery stores, or online.
Ingredients ¼ cup soy oil
2 pounds smoked tofu cutlet, cut in small pieces
¼ cup frozen shelled edamame
¼ roasted red bell pepper
1 small carrot, peeled
2 tablespoons teriyaki sauce
1 tablespoon soy sauce
2 tablespoons chopped cilantro
1 head iceberg lettuce, rinsed, cored and quartered1 lime, cut into 4 wedges, for garnish
Instructions On a cutting board with a sharp knife, cut the tofu cutlet into small pieces the size of dice.
Set aside.
Wash the cutting board and knife. Cut the roasted red pepper into thin strips.
Push to one side. Cut the carrots into very small pieces. In a large saucepan over high heat, heat 4 cups water to boiling. Add the edamame and cook for 2 minutes.
Place a colander or strainer in the sink and carefully pour the edamame into it to drain.
Rinse very well with cold water to cool the edamame.
In a large skillet over high heat, heat the oil.
Add the tofu and cook and stir until golden, about 2 minutes.
Add the edamame, red pepper strips, carrots, teriyaki sauce and soy sauce.
Cook and stir until the liquid is reduced, about 1 minute.
Add the cilantro.
To serve, let guests create their own wraps.
Place the lettuce leaves on the side of each serving plate.
Place the tofu filling next to the lettuce.
Garnish with the lime wedges, and serve immediately with a large spoon and a side of soy sauce.
Notes Makes 4 snack or appetizer servings
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