I hope you all had a beautiful Easter holiday! Like most of the holidays in the past three years, I spent yesterday at work in the hospital. I end up getting a lot of pity from people because I work on weekends and many holidays, but, honestly, I really don’t mind so much anymore. I’ve had many memorable holidays in the past, and I know that I will have many wonderful holidays in the future. I’ve learned to be content with the days off that I do have, and I try to make the most of them, spending them with the bf, or cooking, or blogging, or cleaning the apartment (which is actually really relaxing to me), or just being lazy. Happiness is about making what you have counted, and not worrying about the things that you don’t have. I could whine about not getting to spend Easter with my family, or I can laugh and joke with my awesome coworkers for eight hours. I’ll choose the one that involves smiling. Smiling’s my favorite.
Do you know what else makes me smile? The peanut sauce I made this week. It’s like heaven that you can drink (or just cook some tofu in like a normal human being). Anything that brings together peanut butter, orange juice, and sesame oil is a winner in my book.
Would you believe that I actually started out not really being a huge tofu fan? I thought it was kind of blah and overdone. It turns out that I just hadn’t had tofu done right. This peanut sauce recipe is what actually made me love tofu for the first time. I’ve since found other ways that I enjoy tofu, but this will always be my number one. Wrap it up in some fresh, crisp romaine lettuce, and I am definitely game.
- 1 block tofu
- 1/2 cup orange juice (I used fresh squeezed, but store-bought is fine.)
- 6 T smooth peanut butter
- 6 T sesame oil
- 6 T agave nectar
- 2 t ground ginger
- 1/8 t chili powder
- 1/8 t cayenne pepper
- 1 carrot, peeled and shredded
- 6 leaves romaine lettuce
- sesame seeds and cilantro for garnish
1. In a small bowl, combine orange juice, peanut butter, sesame oil, agave nectar, ginger, chili powder, and cayenne pepper. Whisk together until smooth.
2. Absorb as much of the moisture from the tofu as possible with a paper towel, then slice into small cubes.
3. Add the tofu cubes to the bowl with the sauce, and mix gently until the tofu is completely covered in peanut sauce.
4. Heat a large skillet over medium heat, then pour in the tofu and the peanut sauce. Saute for about 5 minutes, or until the sauce just begins to stick to the pan, then remove from the heat.
5. Wash your lettuce leaves thoroughly, then add a small amount of grated carrot to each leaf. You’ll want to choose leaves with the least amount of holes or tears to keep your wraps from falling apart. Add some of the sauteed tofu on top of the carrot, then add the rest of the carrot, a sprinkle of sesame seeds, and a few cilantro leaves.
The first time I made these wraps, I prepared them, and packed them up to take to work for my dinner that evening. Let me tell you, I was counting the minutes until my dinner break that day! I couldn’t wait to feast on these! Seriously, the sauce…there aren’t even words.
These wraps have a ton of protein (complete protein, at that!), fiber, calcium, and vitamins A and K. Eat them alone or have a scoop of your favorite whole grain on the side. Either way, your tastebuds will be doing a tango.