Korean Lettuce Wrap Ups

Ingredients

• 1/2 package tofu, firm, liquid pressed out
• 1/2 lb. chicken, or ground beef (fat content goes up)
• Seasoning Mixture:
• 2 green onions, minced
• 2 cloves garlic, minced
• 1/2 teaspoon sesame oil
• dash white pepper
• 1 tablespoon canola oil
• 2 tablespoons bean paste
• 1 tablespoon hot bean paste
• 1 tablespoon sugar
• 2 teaspoons sesame oil
• 1 tablespoon toasted sesame seeds
• 2 heads red or green leaf, or butter lettuce, washed and dried
• 2 cups cooked rice
• 1/2 cup vinegar soy sauce (recipe below)

Method

• 1. Cover tofu with plastic wrap; place sheet pan on top and weigh down with a heavy book to press liquid out and drain for about 20 minutes. Then crumble lightly.
• 2. In the mean time, mix the ground beef with the seasoning mixture and stir fry with oil over a medium hot wok. Cook until beef is brown. Add the crumbled tofu and two kinds of bean past. Mix well.
• 3. Stir in sugar and sesame seed oil slowly. Adjust seasoning with soy sauce and sugar if needed.
• 4. Place mixture in a bowl and sprinkle with sesame seeds. Serve with lettuce leaves and cooked rice.
• TO EAT: Place a spoonful of rice ans some meat mixture on a lettuce leaf with some sauce, fold like a taco, and eat immediately.
• Vinegar Soy Sauce: 4 tablespoons Kikkoman soy sauce
• 2 tablespoons rice vinegar
• 2 teaspoons lemon juice
• 1 teaspoon toasted pine nuts, chopped
• Mix together everything except nuts. Sprinkle with nuts
• just before serving.

Notes

• Yield:
• "2 each"
• SERVINGS: 10
• SOURCE: Rhoda Yee, CCA