This recipe is Tofu at one of its best. An appetizer/wrap that can also be a main dish. I’ve had kids clean their plates and ask for more – even knowing that it’s tofu.

An all round taste pleaser – light, spicy, savory.

You’ll need:

2 Tablespoons Peanut Oil
2 Tablespoons Toasted Sesame Oil
2 Garlic Cloves or to taste, finely minced
1 Tablespoon Fresh Ginger, finely minced
1 Small Red Bell Pepper, finely chopped
1 Can Water Chestnuts, water discarded, finely chopped
6 Whole fresh Scallions sliced crosswise into small rounds
1 Pound brick Tofu, soft or firm, crumbled by hand
2 Tablespoons or to taste Organic Soy Sauce or to taste
2 Tablespoons Oyster Sauce or to taste
2 Tablespoons Mirin Cooking Wine or to taste (found in Japanese/Oriental markets
or section of supermarkets and natural food stores)
2 Tablespoons Cilantro, finely chopped
1 Fresh & crisp Head Lettuce, leaves gently taken off
(Can also use Napa cabbage, leaves cut to scoop size or celery cut
Into 2” long pieces or your choice of veggie scoop)

Large heavy skillet (not nonstick)
Takes about 20 minutes to put together then refrigerate to cool
Ground meat or poultry can be substituted for Tofu. Adjust seasonings to taste.

To prepare:

Heat skillet over medium flame. Add oils, garlic, and ginger and sauté till fragrant about 2-3 minutes. Add red bell pepper and water chestnuts for another minute. Add crumbled tofu and continue breaking up with spatula mixing continuously until consistency resembles ground beef, about 5 minutes. The tofu/veggie beads will separate as the water evaporates. Add soy sauce, oyster sauce, and Mirin and continue stirring till mixed through. It should be salty, spicy, slightly sweet. Adjust to your taste. Add scallions and cilantro and stir another minute to mix through. Place in a serving bowl and refrigerate till cool. You can serve by putting bowl of tofu mixture in the middle of a platter with lettuce leaves for people to wrap themselves and other raw veggies all around or fill the veggies yourself. Either way this is definitely a fun favorite finger food.

Be ready to hold people back on this one.

Tangy, spicy, gooey, crunchy, rich, terrific with beer or natural carbonated drink or even hot tea.

Very adaptable and delicious as an appetizer or light lunch.

You’ll need:

6 Large 8 inch soft Taco size Flour Tortillas: white, wheat, or your choice
5-1/2 Ounce container Goat Cheese, contents in bowl
3 Tablespoons Basil Pesto or your choice
2 Scallions, Green part only, minced
1 Large handful Spinach leaves only
2 Cloves Garlic minced
Salt & Pepper to taste
Salsa for dipping, your choice

NOTE: Can add minced jalapeno, chipotle, or other hot pepper for more heat. Suggest using latex gloves to handle them.

Large or 12” heavy skillet (not nonstick) very thinly oiled with light cooking oil

To prepare:

In a medium saucepan, steam spinach in about 1/2 inch of water till totally wilted. Drain and when cool, squeeze out removing as much water as possible. Chop and add to goat cheese with garlic and chopped scallions. Mix all together. Add salt and pepper to taste. Spread each of three tortillas with a thin/medium layer of goat cheese mix. On the other three tortillas spread a thin layer of pesto and place on top of goat cheese pesto side down. Heat skillet over medium heat. Wait until skillet heats through, about 3 minutes. Toast one quesadilla pressing down gently with a spatula until golden maybe 3 minutes. Turn over gently and press again. Mixture should be melting and soft. Toast second side till golden. Remove to cutting board and repeat with rest of quesadillas. Cut eat into quesadilla into 8 wedges and arrange on serving dish with salsa. Incredible!