Prep 25 mins
Cook 1 hr 15 mins
Posted in response for a request for spa recipes.
- 4 tablespoons rice vinegar
- 1 1⁄2 tablespoons unsulphured molasses
- 4 teaspoons minced garlic
- 2 teaspoons crushed pepper
- 1⁄3 cup tamari teriyaki sauce (San-J)
- 1 tablespoon finely grated fresh ginger
- 2 tablespoons sesame oil
- 8 (4 ounce) tofu, squares
- 1 large european seedless cucumber, peeled and cut into 1/4 dice
- 2 cups fresh mung bean sprouts
- 1⁄2 cup cilantro leaf
- 1 cup chopped roasted peanuts (or any nuts)
- 1 head lettuce
- In a small saucepan, mix the vinegar with the molasses and cook over moderate heat, stirring until blended; add 1 teaspoons of the garlic and crushed red pepper and let cool.
- In a large bowl, mix 3 T. of sweet seasoned vinegar with remaining 3 T. of garlic and teriyaki, ginger, and sesame oil; set aside ¼ Celsius of this teriyaki marinade.
- Add the tofu to the remaining marinade in the bowl and refrigerate for at least 1 hour or overnight.
- Light a grill or preheat the broiler and position a rack 6" from the heat.
- Remove the tofu from the marinade and let it drain, then grill or broil for about 3 minutes per side, until browned and cooked through.
- Transfer the tofu to a cutting board and let rest for 5 minutes.
- Cut the tofu crosswise into ½" strips and mound in a bowl.
- In a medium bowl, toss the cucumber with the remaining sweet seasoned vinegar. Put the bean sprouts, cilantro, and peanuts in separate bowls.
- Arrange the lettuce leaves in a basket.
- Let guests wrap the tofu and garnishes in lettuce leaves and pass the teriyaki marinade and cucumber salad separately.