TOFU AND VEGGIE LETTUCE WRAPS
MAKE YOUR OWN FORTUNE COOKIES
Fresh, crisp lettuce wraps up a nutty rice mixture in this easy, guilt-free recipe.
PREP TIME 10 MIN.–COOK TIME 7 MIN. READY IN 17 MIN.–SERVINGS 4
1 cup basmati rice 1 (14 oz) pkg extra firm tofu 2 tbsp minced ginger 6 tbsp soy sauce, divided 6 tbsp sweet chili sauce, divided
1 head iceberg lettuce 3 tbsp peanut oil 1½ cups shredded carrots ¾ cup unsalted peanuts
This recipe is great to make with friends. And the best part? Everyone can write their own luck!
PREP TIME 10 MIN.–COOK TIME 20 MIN. READY IN 30 MIN.–SERVINGS 48 COOKIES
½ cup (stick) butter 3 egg whites ¾ cup sugar 8
tsp salt 1 cup flour
STEP 1 Prepare the rice according to package directions. Drain the tofu and pat dry with a paper towel. Cut the tofu into ½-inch cubes. Mix the tofu with ginger, ¼ cup soy sauce, and ¼ cup chili sauce. (For best result, marinate for 25 min. in the refrigerator.) STEP 2 Remove 8 of the large outer leaves from the lettuce and set aside. Slice the remaining lettuce into strips. STEP 3 Heat the oil in a heavy bottom skillet and sauté the tofu over medium heat for 5 min. Add the rice and shredded carrots, and cook for 2 min. Remove from heat and toss in the sliced lettuce. STEP 4 Fill the lettuce “cups” with the rice mixture and garnish with the peanuts. Serve with the remaining chili and soy sauce
Per serving: 621 calories, 30g fat, 4g saturated fat, 0mg cholesterol, 1107mg sodium, 69g carbohydrate, 8g fiber, 19g sugar, 23g protein
Wonton wrappers You’ll find these in the Frozen Foods section. You can also use them to make homemade ravioli.
STEP 1Melt the butter. Mix egg whites, sugar, and salt in a bowl. Sift in the flour. Add vanilla extract, melted butter, and 2 tbsp water, one at a time. For best results, leave batter to chill in the refrigerator, 30 min. STEP 2 While batter chills, preheat oven to 375°F. Grease or spray a cookie sheet with cooking spray. Drop a round tsp of the chilled batter onto the cookie sheet. Spread batter with a spoon until it forms a circle with a 3-inch diameter. Continue with remaining batter. STEP 3 Bake for 3–5 min. or until the edges turn brown. Use a spatula to slide one cookie off the cookie sheet. Set the cookie on a flat surface of clean counter top. Lay a paper strip with the fortune across the cookie. Working quickly, double over the cookie so the fortune is covered. Lift the cookie by the sides and push the cookie edge over the rim of an egg carton and bend the ends down. STEP 4 Put the bent cookie carefully onto one of the sections in the egg carton to cool. Continue with remaining cookies until all are completed.
Minced ginger Add fresh ginger flavor with no muss and no fuss. You’ll find jars of this in the Produce section.
Tip This recipe yields 48 cookies. Break up the baking and folding process into 4 manageable batches of 12. This ensures they won’t cool before you have the chance to fold them.
Per serving: 40 calories, 2g fat, 1g saturated fat, 5mg cholesterol, 10mg sodium, 5g carbohydrate, 0g fiber, 3g sugar, 1g protein
1 tsp vanilla extract cooking spray 48 written fortunes empty egg carton
88 JANUARY 2017
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