I know most of you are enjoying pleasant fall weather, but here in Memphis it’s still highs in the 80s and 90s. I cannot really complain though because we had a very moderate summer (for Memphis), with only a couple days over 100 degrees instead of entire months. As a result my electricity bill was never over $85 all summer! Normally I average around $140 because I live on the third floor and everyone’s heat comes to me (while during winter I barely turn my heat on). Add all my baking and cooking and it’s a never ending battle to keep the temperature under 80 inside.
Even though the battle against the heat isn’t very prevalent anymore, I still like to make no-cook meals or desserts from time to time. This meal is legit no cook because it doesn’t even require a stove top or a microwave – absolutely no heat involved. Well, except for some spicy heat from the cashew sauce!
One year ago: Mini Pumpkin Black and White Cookies
TOFU LETTUCE WRAPS WITH CASHEW SAUCE
Makes 8 lettuce wraps (serves 4)
1 block firm tofu
8 stalks romaine lettuce
1 large carrot, grated
2 avocados, halved and sliced lengthwise
Cilantro leaves, for garnish
1 cup cashews, plus more for garnish
2 tsp canola oil
2 Tbsp water
1/4 cup lime juice
2 Tbsp brown rice vinegar
2 Tbsp + 2 tsp soy sauce
2 tsp honey
2 tsp chili garlic sauce
- Squeeze the excess liquid from the tofu by placing it between two large dinner plates. You can weigh down the top plate by stacking a couple bowls on top. Let drain for 30 minutes. Discard excess liquid that has accumulated on the plate and dice tofu into small cubes.
- While the tofu drains, prepare the dipping sauce. In a food processor, combine the cashews, oil and water. Process until the cashews become cashew butter. This should take a couple minutes. Once the cashews are buttery, add the lime juice, vinegar, soy sauce, honey, and chili sauce. Scrape the bottom of the bowl to ensure even mixing of the ingredients. Add more chili sauce if needed, to taste.
- To build the wraps, line one lettuce leaf with about 8 cubes of tofu (will vary depending on the size lettuce leaf). Follow with two slices of avocado, a sprinkling of shredded carrot, and a couple spoonfuls of the cashew sauce. Finish cilantro and cashews for garnish. Serve with more cashew sauce on the side for dipping.
Source: Adapted slightly from Eatsy, by Kimberley Hasselbrink.