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Recipe

Tofu and Sweet Potato Lettuce Wrap

Scott Phillips

Yield: Makes 12 wraps

Servings: 4 to 6

This refreshing vegetarian wrap channels sushi-bar flavors of wasabi, soy, and rice vinegar, with sweet potatoes for balance.

Ingredients

  • 1-1/2 lb. sweet potatoes, peeled and cut into 1/2-inch cubes
  • 1 Tbs. olive oil; more for the grill
  • Kosher salt and freshly ground black pepper
  • 1/3 cup soy sauce
  • 1 Tbs. grated fresh ginger
  • 1 Tbs. Asian sesame oil
  • 2 tsp. grated garlic
  • 14 oz. extra-firm tofu, cut into 3/8-inch-thick slabs
  • 1/2 seedless cucumber, cut into 1/8-inch by 1/8-inch by 2-inch matchsticks
  • 1 Tbs. rice vinegar
  • 1/2 cup mayonnaise
  • 1 tsp. wasabi paste; more to taste
  • 1 large head iceberg lettuce, 12 leaves separated, washed, and dried
  • 1/2 cup thinly sliced scallions

Nutritional Information

      Nutritional Sample Size 2 wraps
      Calories (kcal) : 330
      Fat Calories (kcal): 210
      Fat (g): 24
      Saturated Fat (g): 3.5
      Polyunsaturated Fat (g): 10
      Monounsaturated Fat (g): 10
      Cholesterol (mg): 10
      Sodium (mg): 1290
      Carbohydrates (g): 21
      Fiber (g): 3
      Protein (g): 10

Preparation

  • Position a rack in the center of the oven and heat the oven to 450°F.
  • Toss the sweet potatoes with the oil, 1/2 tsp. salt, and 1/4 tsp. pepper on a large foil-lined rimmed baking sheet and spread into a single layer. Roast, flipping with a spatula halfway through and rotating the baking sheet, until browned and tender, 20 to 25 minutes. Let cool to warm on the sheet.
  • Meanwhile, in a 9-x13-inch baking dish, whisk together the soy sauce, ginger, sesame oil, and garlic. Add the tofu and toss to coat. Let marinate at least 30 minutes.
  • Prepare a gas or charcoal grill to medium high (400°F to 475°F). Brush and oil the grill grate.
  • Grill the tofu until grill marks form, about 3 minutes per side. Transfer to a cutting board and cut each slab into 1/4-inch-thick strips.
  • In a medium bowl, toss the cucumber with rice vinegar and set aside. In a small bowl, combine the wasabi paste and mayonnaise. Season to taste with more wasabi.
  • Divide the tofu among the lettuce leaves. Top with the roasted sweet potatoes, cucumber pickle, and dollops of the wasabi mayonnaise. Sprinkle with the scallions and serve.

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