vegoftheweek

Inside The Oven: Delicious Tofu Lettuce Wraps thanks to Chinese 5-spice seasoning. Week Links: How would you react if someone “slipped you the shrimp?”

For a good time…

Try naming all 5 spices that go into Chinese 5-Spice Seasoning the next time you go to the grocery store. I attempted this and failed, but it was still a Saturday morning mental exercise to enjoy.

I was browsing through the spice section and noticed the 5-Spice Seasoning was missing from the rack. After summoning a worker, who verified they were out, we both tried to come up with the 5 spices I would need to make it myself.  After estimating the price to do this versus just going elsewhere where Chinese 5-Spice was in stock, I decided the latter was a better option no matter how much of a good time I would be promised if I mixed it myself.

Star Anise could have brought me a million dollars if that was the million dollar question. We both had no problem naming cinnamon.  For this reason, I think cinnamon is the number one response that will get you the most points on Family Feud when people are polled and asked their favorite Chinese 5-Spice ingredient. If you and your family are ever on the show and get that question, please remember who to thank. Get recipe for Lettuce Wraps and learn what the other ingredients are in case there’s a Family Feud question you’ll need to answer after the break…  

Chinese 5-Spice Seasoning is delicious for tofu lettuce wraps, but carnivores use it for poultry and even seafood. I think that for a great time, you should invite your carnivore friends over, use a good vegetarian chicken substitute, and play the Folger’s Coffee commercial switch game to see if they notice the difference.

Oh, and about your Family Feud experience. The other responses will be cloves, ginger, and fennel seed. But remember, cinnamon for big prize money.

Lettuce Wraps with Dipping Sauce

Hints: The right amount of oil required to brown tofu can be tricky, depending on your skillet. I always say “enough oil to cover the surface of the skillet,” but that makes for a long and somewhat confusing ingredient on a list. While too much is not desired, too little will cause it to stick. I say go with 1-2 tablespoons and if you have to drain a little towards the end or add a drop so be it.

The Dipping Sauce experience is a bit like P.F. Chang’s restaurant. The waiter will mix your sauces, then tell you how to change it to your liking. So a drop of soy sauce or vinegar here and there until you get the right taste is completely within the rules.

• 1 14.5-16 oz. packaged Water Packed Chinese Style tofu, extra firm
• Olive oil, 1-2 tablespoons
• 1/4 cup of red onions
• 2 tablespoons fresh mint
• 2 teaspoons sesame oil
• 2 tablespoons soy sauce
• 1 teaspoon Chinese 5-Spice powder
• 1-2 teaspoons dried cilantro
• 1 head organic iceberg lettuce
• Optional: Squirts of fresh lime

Dipping Sauce

• 1 tablespoons soy sauce
• 1 tablespoons sesame oil
• 1 teaspoons brown rice vinegar

1. Take tofu and slice it lengthwise and widthwise to yield cubes of about 1/2 inch. Place cubes on a tray or plate with paper towels or dishtowels, place another set of paper towels or dish towels on top, press, put in freezer, and freeze tofu cubes. Once frozen, remove from freezer and allow to thaw.
2. Heat olive oil in skillet over medium heat. Place tofu cubes in oiled skillet and cook until browned, turning over to brown evenly. The freezing in #1 will result is tofu cubes that are crunchy on the outside and soft on the inside.
3. Remove tofu cubes from skillet and drain on paper towel.
4. Saute onions until slightly golden and limp. Throw in fresh mint towards the end to avoid overcooking it. Remove onion and mint mix, drain on paper towels, and set aside.
5. Mix sesame oil, soy sauce, and Chinese 5-spice powder in a dish big enough to add tofu to. Transfer tofu to dish and mix with sauce both with a spoon or fork and (if you have a lid) tossing the tofu in the 5-spice mixture, coating evenly.
6. Add onion and mint mix to 5-spiced tofu. Finally, add 1-2 teaspoons of dried cilantro and mix.
7. Remove lettuce from head, being careful to pull “fans” of lettuce versus “strands” and “shredds,” which can be difficult at times. (Don’t forget to rinse lettuce thoroughly as well).
8. Place enough tofu mixture onto cups so that you can “wrap” the lettuce around the tofu, pick up, dip, and bite. Squeeze drops of lime onto cups before wrapping if desired.
9. For Dipping Sauce, mix all ingredients together, adjusting to your flavor preference.

Week Links:

Don’t You Hate It When Someone Slips You The Shrimp? (Lengslog)

Are Your Vegetables Actually Vegan?  (Green Daily)