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(CAN BE MADE GLUTEN FREE IF USING GF HOISON SAUCE AND CF TAMARI IN PLACE OF SOY SAUCE)

PER SERVING

(¼ RECIPE):

Calories: 140

Calories from fat: 50

Total fat: 6 g

Saturated fat: 1 g

Trans fat: 0 g

Total carb: 16 g

Fiber: 2 g

Sugars: 8 g

Protein: 9 g

Cholesterol: 0 mg

Sodium: 440 mg

Vitamin A: 20%

Vitamin C: 70%

Calcium: 20%

Iron: 10%

Iceberg lettuce gets a bad rap, but this is a really good wrap! Terrible puns aside, iceberg does provide the perfect pocket for this flavorful, Chinese-inspired glazed tofu. I love the contrast of cold and crisp with warm and sweet. The tofu is basically “fried” in a dry pan, coated with only a little bit of nonstick cooking spray. It gives the tofu a nice chewy exterior. You’ll need a well-seasoned cast-iron pan for this, although a good-quality nonstick will work, too. Just avoid any cookware that has a tendency to stick. Serve with Unfried Fried Rice (page 70) and Five-Spice Delicata Squash (page 106), but remember to start those first since they take a while.

TOFU:

1 block extra-firm tofu (about 14 ounces), diced in

½-inch pieces

2 teaspoons soy sauce

SAUCE:

1 teaspoon sesame oil

1 red bell pepper, seeded and diced small

1 small onion, diced small

3 cloves garlic, minced

1 tablespoon minced fresh ginger

¼ teaspoon red pepper flakes (or ½ teaspoon if you want

it spicier)

3 tablespoons mirin

2 tablespoons hoison sauce

2 teaspoons prepared yellow mustard

TO SERVE:

About 12 iceberg lettuce leaves

Prepare the tofu: Preheat a cast-iron or heavy-bottomed nonstick skillet over medium heat. Spray it with a little nonstick cooking spray. Add the tofu and cook for about 10 minutes, flipping it with a thin spatula once in a while, until it is browned on most sides. The thin spatula is important, because you should be able to slip it underneath the tofu and flip it easily, keeping the tofu intact. About midway through, drizzle with the soy sauce and toss to coat.

Preheat a separate large pan over medium heat. Saute the red pepper, onion, garlic, ginger, and red pepper flakes in the sesame oil, using a little cooking spray if needed. Cook for about 210 minutes. The veggies should be soft and browned. Add the mirin and let it cook out for about 3 minutes. Add the hoison and mustard, and cook for about another minute.

Add the tofu to the sauce and toss to coat. Serve alongside lettuce leaves, to stuff like a taco.

TIP

This recipe calls for two pans because it’s faster, but if you haven’t got two large pans available, then just remove the tofu from the pan when done and then prepare the sauce right in that same pan.

TIP

When prepping the lettuce leaves, some may rip, and that’s okay. I found the easiest way to separate them without ripping is to cut off the bottom of the head, then carefully peel the leaves upward, instead of peeling from the tender tips of the leaves down.

Chili-Lime-Rubbed Tofu

SERVES 4 • ACTIVE TIME: 10 MINUTES • TOTAL TIME: 30 MINUTES

(CAN BE MADE GLUTEN FREE IF USING GF TAMARI IN PLACE OF SOY SAUCE)

PER SERVING

(¼ RECIPE):

Calories: 100

Calories from fat: 50

Total fat: 6 g

Saturated fat: 1 g

Trans fat: 0 g

Total carb: 6 g

Fiber: 2 g

Sugars: 1 g

Protein: 9 g

Cholesterol: 0 mg

Sodium: 280 mg

Vitamin A: 25%

Vitamin C: 15%

Calcium: 20%

Iron: 10%

If you don’t have a hundred years (or an hour) to pump lots of flavor into your tofu via a marinade, then the next best thing is a super-flavorful coating. Enter “the rub.” Rubbing tofu with assertive flavors, in this case chili powder and lime, is a great way to bring the noise to the dinner table. The noise being, “Mmmm ...” This is great with Pasta de los Angeles (page 177).

1 block extra-firm tofu (about 14 ounces) sliced into

8 pieces widthwise

2 tablespoons mild chili powder

¼ teaspoon salt

¼ cup freshly squeezed lime juice (from about 2 limes)

1 teaspoon oil

1 teaspoon soy sauce

2 cloves garlic

Zest from 1 lime

Preheat the oven to 400°F. Poke each slice of tofu with