1 head lettuce
1 pkg extra firm tofu (drained)
1 cup bean sprouts
1 cup bean sprouts
1 cup shredded red cabbage
3 green onions cut into matchstick slices
1/2 cup grated carrots
3 tablespoons chopped garlic (fresh)
2 tablespoons chopped ginger (fresh)
red pepper flakes
tamari or soy sauce
salt
pepper
Dice the tofu into small bite size squares. Spread them out on a cookie sheet. Sprinkle with salt , pepper, red pepper flakes, and soy sauce. Bake for 35-45 minutes at 350°.
3 tablespoons chopped garlic (fresh)
2 tablespoons chopped ginger (fresh)
red pepper flakes
tamari or soy sauce
salt
pepper
Dice the tofu into small bite size squares. Spread them out on a cookie sheet. Sprinkle with salt , pepper, red pepper flakes, and soy sauce. Bake for 35-45 minutes at 350°.
Heat your wok or frying pan and add the chopped up garlic and ginger. Fry in a little oil for 5-7 minutes. Add the remaining ingredients except for the tofu. At this time you can add more soy sauce, usually about 4 or 5 shakes. Also, if you’d like, add a bit more salt and pepper and red pepper flakes.
Cook for another 10-12 minutes, then add the tofu and fry for another 3 minutes.
Wash and dry the lettuce and pull off individual leaves.
Spoon the mixture into the leaves and roll them up!!
