Tofu, Korean Fried in Lettuce Cups

{
  "serving": "1 serving"
}

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  "emoji": "🥬",
  "status": "💪 Try Now",
  "name": "Tofu, Korean Fried in Lettuce Cups",
  "dataFilePath": "./data/eats/tofu-korean-fried-in-lettuce-cups.json",
  "slug": "tofu-korean-fried-in-lettuce-cups",
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  "sourceUrl": "obsidian:///Users/zachshilton/code/eats-plants/source-files/eats/tofu-korean-fried-in-lettuce-cups.md",
  "ingredients": [
    "TOFU\n",
    "1/4 cup cornstarch\n",
    "350 g extra-firm tofu\n",
    "2 tbsp olive oil\n",
    "SAUCE\n",
    "3 tbsp ketchup (sub tomato paste?)\n",
    "2 tbsp gochujang\n",
    "3 tbsp brown sugar (sub dates? maple syrup?)\n",
    "2 tbsp rice vinegar\n",
    "1 tbsp worcerstershire sauce\n",
    "1 tbsp soy sauce\n",
    "1 tbsp sesame oil\n",
    "1 clove garlic, minced\n",
    "TO SERVE\n",
    "Boston lettuce leaves\n",
    "Finely sliced scallions\n",
    "Toasted white sesame seeds\n"
  ],
  "method": "*   Toss tofu in cornstarch, shake to remove excess\n*   Heat veggie oil in non-stick pan, fry tofu. Place on paper towel to drain\n*   In a small bowl, whisk together the ingredients for the sauce\n*   In pan, heat up sauce till it bubbles a bit. Add fried tofu, toss to coat.\n*   Remove from heat. Serve on leaf of lettuce, sprinkled with scallions and sesame seeds.\n",
  "notes": "*   Recipe adapted from Tofu Wonders workshop at Jill's Table\n",
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      "value": 1,
      "unit": "serving"
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