A veggie spin-off on the more traditional chicken version, this recipe uses tofu and lots of veggies to make a fresh and crunchy meal.
one block of tofu, drained and sliced into thin rectangles
1/2 cup teriyaki sauce
2 tbsp toasted sesame oil
12 lettuce leaves
1/2 cup shredded carrot
a cucumber, thinly sliced into half moons
pea shoots or other sprouts
Combine the teriyaki and sesame oil in a bowl, place the tofu in a single layer on a glass baking dish and cover with sauce. Marinate for an hour, flip the tofu and marinate the other side for another hour.
Drain the marinade from the tofu and set aside for dipping sauce.
Bake the tofu at 350 degrees for 15 minutes each side, then remove from the oven and cool.
Cut the spiney bottom off the lettuce leaves (I used Romaine) and discard. Layer one slice of tofu, 1 tbsp. shredded carrot, 2 slices of cucumber and pea shoots. You might also get creative and try other toppings like mint, cilantro or chopped peanuts.
To eat, wrap the sides of the lettuce around the filling.