One of the best tips I’ve learned from this week’s featured member Lauren Klimetz is how to repurpose leftovers into a meal just as good as the original—specifically by wrapping them up in greens.
Recently, I tried this on one of my standard recipes—eggplant tofu stir fry. I’m still getting eggplants and peppers from my home garden, and I love the way they taste stir-fried with either bok choy, kale, or braising mix over a bed of band noodles.
Taking Lauren’s cue, I tried it the next day wrapped up in a couple of large lettuce leaves and dipped in soy sauce. Delicious! I can imagine all sorts of leftovers in wrapped in lettuce: chicken salad, chicken fajitas, ginger beef…
And now Lauren tells me collard greens make an even better wrap. Here’s how. I can’t wait to try this with the big beautiful collards we got in last week’s box.
Stir-Fried Lettuce Wraps
1 small eggplant, peeled and cut into 1-inch cubes
1 package extra-firm tofu, drained and cut into 1-inch cubes
3 small bell peppers
1 head of bok choy or large bunch of braising mix
1 small onion sliced
2 cloves garlic minced
1/4 cup fresh basil leaves, torn
Several large lettuce leaves
Egg noodles or cooked rice
4 tablespoons canola or peanut oil
1/4 cup hoisin sauce
3 tablespoons rice vinegar
salt to taste
soy sauce, for dipping
In a small bowl, whisk together the hoisin and vinegar.
Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the tofu; cook, turning occasionally, until browned, 8 to 10 minutes. Transfer to a plate.
Add the remaining 3 tablespoons of oil to the skillet. Add the eggplant, onion, garlic, peppers and ¼ teaspoon salt. Cook, tossing frequently, until the eggplant is tender, 8 to 10 minutes.
Add the hoisin mixture, tofu, and scallion greens and cook, tossing gently, until the sauce is thickened, 1 to 2 minutes. Serve with the rice or egg noodles and sprinkle with the basil.
*For lunch the next day, reheat leftovers for 1 minute, or until room temperature. Wrap 1/2 cup of warmed leftovers in 2-3 large lettuce leaves. Dip in soy sauce. Enjoy!
Based on a similar recipe that appeared in Real Simple magazine.