Tofu Lettuce Cups & Veggie Potstickers

Update:  8/3/11, Recipes posted below...:-)

I'm being super lazy with my post tonight.  Actually, I was rushing while making dinner and I forgot to write down all the measurements for the recipes.  To me the hardest part about updating a blog is documenting all the recipes.  I'm so used to adding ingredients to taste (a dash here, a teaspoon there) that I lose track of what I've added.  Anyway, everything was delicious and if you want the recipes, just send me an email and I'll be happy to send something to you.

Tofu Lettuce Cups:

1 red bell pepper, seeded and diced small
4 green onions, sliced
1 tbsp minced garlic
1 tbsp minced ginger
1 1/2 cups diced shiitake mushrooms, stems removed
1 cup diced baby corn
1 cup diced water chestnuts
8 oz extra firm tofu, drained and diced
1/3 cup hoisin sauce
2 tbsp organic soy sauce
Splash of rice wine vinegar
1 tsp cornstarch
1/3 cup filtered water
1 tbsp canola oil
1 tsp sesame oil
Bib lettuce leaves, washed and spun dried
Sliced Fresno chili and chopped chives for garnish

Method:

• Saute red pepper, mushrooms, onions, ginger and garlic in canola oil and sesame oil until soft, about five minutes.
• In a small bowl mix together cornstarch, water, hoisin sauce, soy sauce and rice wine vinegar.
• Add sauce to red pepper/mushroom mixture and cook until thickened.
• Add water chestnuts, baby corn and tofu, stir to combine and heat through.

Veggie Potstickers:

1/2 cup textured soy protein, re-hydrated with hot water
1 cup diced shiitake mushrooms, stems removed
2 cups finely chopped Napa cabbage
1/4 cup chopped green onion
1 tbsp minced garlic
2 tsp minced ginger
3 tbsp hoisin sauce
2 tbsp organic soy sauce or tamari
2 tsp Chinese rice wine or Marsala
2 tsp toasted sesame oil
1 package egg free round potsticker wrappers
4 tbsp canola oil
1 cup vegetable stock, heated

Method:

• Soak textured soy protein in hot water for about 15 minutes.  Drain really well and press with the back of a spoon to drain off additional liquid.  You want the TSP to be really dry.  Set aside.
• Heat 1 tbsp canola oil in a large frying pan and add diced mushrooms, Napa cabbage, green onions, garlic and ginger and cook until soft, about 5-7 minutes.
• Add hoisin sauce, soy sauce, rice wine and sesame oil and cook until all liquid is absorbed.
• Remove from heat and stir in textured soy protein and stir to combine.
• Let mixture come to room temperature before stuffing potstickers.
• Lay round potsticker wrapper on a flat surface and place a small amount of filling (1 tsp) on the bottom half of the wrapper.  With your finger rub a small amount of water around the entire edge of the potsticker and fold wrapper into a half moon and seal the edges.  Stand the potsticker up, pressing so that bottom flattens slightly and then form five creases around the edges of the wrapper using your thumb and index finger.  It's kind of like making a pie crust.  I start in the center and make the first crease and then make two creases on each side of the center for a total of five creases.
• Heat oven to 250 degrees.
• Heat a large saute pan on medium heat and add 1 tbsp of canola oil.  Working in three batches add about 6-8 potstickers at a time--you don't want to crowd the pan.  Sear potstickers until golden brown about 3-4 minutes.  Pour about 1/4 cup vegetable stock over the potstickers, cover with a lid and steam for an additional 2 minutes or until liquid evaporates.  Remove potstickers and place on sheet tray, covered with foil and place in the oven to keep warm while you cook the remaining potstickers.  Repeat process.

Ginger Dipping Sauce:

1/4 cup rice wine vinegar
5 tbsp organic soy sauce
3 tbsp filtered water
1 1/2 tbsp agave syrup
1 tbsp sesame oil
1 tsp Sriracha chili sauce
1 tbsp grated ginger
1 tbsp minced garlic
Thinly sliced green onion
Thinly sliced Fresno chili pepper

Method:

• Add all ingredients to a bowl and whisk to combine.  Serve at room temperature.