LOCALadk Magazine

Winter 2017 LOCALadk Magazine 51 LOCALadk Directions: In a small bowl mix lemongrass, fish sauce, soy sauce, chili flakes, turmeric, and maple syrup. Put tofu in a medi- um mixing bowl. Add half the sauce to the tofu and toss to coat. In a large sauté pan and heat half the oil on medium high. Add tofu to the pan and toss ever y couple of minutes un- til the edges of the tofu are browned but the middle is still soft – about 8 minutes. Take tofu out and set aside. Wipe pan and heat remaining oil. Add onions and garlic and a touch of salt – sauté 5 min- utes. Add the red peppers and cabbage and sauté 2 more min- utes. Mix in the rest of the sauce and peanuts and toss for an- other 2 minutes. Put the tofu back in and toss all ingredients together. Make sure tofu is warm. Ser ve over Jasmine rice or in lettuce wraps. Dressing: 2 Tablespoons lime juice, maple syrup and soy sauce – whisk together Fresh peanuts and cilantro to garnish 8 large leaves of fresh romaine, bib lettuce, or kale! Spoon the lemongrass tofu and vegetables into a lettuce wrap. Top with peanuts and cilantro and pour a little dress- ing on top. Ser ve. Lettuce Wraps Scented Jasmine Rice Ingredients: 2 cups jasmine rice 3 cups water 2 drops *edible* lemongrass essential oil (or 1/2 stalk lem- ongrass) 2 drops *edible* cilantro essential oil (1/4 cup chopped fresh cilantro) 1/2 bunch chopped scallions for garnish In a large saucepan put rice, water, and *edible* essential oils (if using fresh cilantro wait until rice is cooked and use cilantro as a garnish. Other wise, cilantro will brown during cooking.) Bring ingredients up to a boil with a lid on. Turn down to low and simmer 15-20 minutes, until all of liquid evaporates from the surface. Turn off and let sit 15 minutes. Fluff rice and ser ve garnished with scallions and your Viet- namese tofu.

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