I love lettuce wrap we get in a local Chinese restaurant. They give a bowl of filling (mix of finely diced tofu, water chestnuts, spring onions in Chinese sauce) that you stuff inside a big leaf of lettuce and eat. Well, I wanted to add a twist to that recipe by having it with Lijad papad. I like to eat spicy food on cold rainy days and this snack adds the right kick and zing. My daughter and my husband where fighting for the bowl of wrap filling to add to their papads. My daughter was feeling a sense of pride because according to her she was making her own snack by assembling the topping on her papads. I was beaming with joy and smiling slyly to the thought that she might one day cook for me. Here it goes to Day 5, Blogging Marathon #14 and linking this entry to HITS ~ a fiber rich event hosted by Sangee Vijay and sending this entry to Kid’s Delight event hosted by Srivalli.
Onion –1 (finely chopped)
Ginger — 1″ piece (finely shredded)
Garlic –5 medium pods (finely chopped)
Tofu (Extra Firm) — 1 cup (finely chopped)
Water chestnuts — 2 cans (rinsed, drained and finely chopped)
Spring Onions –1 cup (finely chopped)
Soy sauce –3 Tbsp
Sweet and sour sauce –1 Tbsp
Chilli sauce — 2 Tbsp (optional)
Lijad Papad (any flavor) — as needed
1. In a kadai, add 2 tablespoon of cooking oil, add ginger and garlic and fry for a minute. Add onions and fry till they turn golden brown.
2. Now add water chestnuts and fry well. Add tofu and fry till they turn brown. (Note: while stirring the tofu, be careful not to overdo it as they are delicate and can scramble.)
3. Once the tofu and water chestnuts are crispy and brown, stir in tofu and sweet & sour sauce. Salt is not required because the soy sauce will have salt in it. Mix in spring onions and switch off the flame.
4. Fry Lijad papads directly over the flame, flipping frequently for even browning. As an option you can bake, microwave or deep fry the papad in oil.
5. Serve the papad and a bowl of filling separately. Assemble the filling on top of each papad just before eating. A slice of avocado can also be added on top as a variation.
Water chestnuts. Cut Veggies.
Fry Ginger and garlic in 2 table spoon of oil.
Add tofu, water chestnuts, spring onions, soy sauce and sweet&sour sauce and mix well.
I served this snack with Ritz crackers topped with a slice of apple and a slice of avocado.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#14 http://spicingyourlife.blogspot.com/p/blogging-marathon.html”
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