feel that heat

lately i’ve been trying to clean the freezer out, eat up what i have so i can make room to cook more and store away the leftovers. looking at the random ingredients i had, i suddenly saw a fantastic menu forming. tofu lettuce wraps with a peanut sauce and homemade ginger basil noodles. the noodles came from one of my many days of being snowed in this winter. what to do but make homemade pasta flavored with lots of ginger. this night turned also into an impromptu dinner party with a few ladies showing up to partake in the feast and a bottle of wine on the balcony to aid our digestion.

RECIPE: SPICY TOFU LETTUCE WRAPS

serves 4

1 packaged tofu — pressed and crumbled

1/2 yellow onion — minced

1/2 cup shredded carrots

1 red pepper — chopped

2 TBSP olive oil

1 TBSP minced garlic

1 TSP red curry paste

6 leaves of iceberg lettuce

* in a skillet saute the onion, carrots, and pepper in the olive oil. once the onions become transparent, add in tofu

*cook tofu for about 10 minutes, add in garlic and curry paste, saute for 10 more minutes

* prepare lettuce leaves, you will want a medium size leaf, about the size of a soft taco shell so feel free to tear the lettuce down to size

*place a 1/2 cup of tofu mix in each wrap

*eat with pure joy