Ingredients:

• 1 head fresh iceberg lettuce (this type works best for this recipe)
• 3 cloves garlic, minced
• 1 thumb-size piece galangal (or ginger), grated
• 1 red chili, minced, OR 1/4 to 1/2 tsp. chili flakes
• 2 shallots, sliced finely
• 1/2 cup firm tofu, cut into “matchsticks” OR 1/2 cup cooked baby shrimp
• 1 carrot, grated or cut into thin strips
• 5-6 mushrooms, thinly sliced
• 1 egg (omit if vegan)
• 1/2 cup shredded cabbage (red is very good, but any type will work)
• 3 spring onions, sliced lengthwise into matchstick-like pieces
• approx. 2 cups bean sprouts
• 2 Tbsp. lime juice
• 2 Tbsp. regular soy sauce
• 1+1/2 Tbsp. fish sauce OR 2 Tbsp. soy sauce)
• 1 Tbsp. oyster sauce - Vegetarians: use vegetarian oyster sauce (available at most Asian food stores)
• 1/4 tsp. sugar
• TOPPINGS:
• 1/2 cup fresh basil, roughly chopped if leaves are large
• 1/3 cup fresh dry roasted peanuts, roughly chopped or ground
• fresh bean sprouts
• OTHER: 2 Tbsp. oil for stir-frying

Preparation:

(Source: thaifood.about.com)

INGREDIENTS

• Sesame Soy Dressing
• 3 tablespoons light soy sauce
• 3 tablespoons black rice vinegar(recommended: Chinkiang) or balsamic vinegar
• 3 tablespoons toasted sesame oil
• Noodle Salad
• 7 ounces cooked whole wheatnoodles or cooked brown rice, drizzled with groundnut oil
• 7 ounces red radish, washed and quartered
• 1/2 cucumber, halved lengthwise, seeded and diced
• 1 small handful black sesame or toasted sesame seeds
• Fresh cilantro sprigs, for garnish
• Soy and Vinegar Dipping Sauce
• 1 medium red chile, seeded and finely chopped
• 3 tablespoons light soy sauce
• 3 tablespoons black rice vinegar (recommended) or balsamic vinegar
• 2 tablespoons toasted sesame oil
• 1 teaspoon thinly sliced strips fresh ginger, cut 5-inches in length
• Fresh cilantro sprigs, chopped, as needed

(Source: cookingchanneltv.com)

ngredients

• 16 Boston Bibb or butter lettuce leaves
• 1 pound vegetarian ground crumbles (Ex:Boca, Morning Star Farms)
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves fresh garlic, minced
• 1 tablespoon soy sauce
• 1/4 cup Thai peanut sauce
• 2 teaspoons minced pickled ginger
• 1 tablespoon rice wine vinegar
• Asian chile pepper sauce (optional)
• 1 (8 ounce) can water chestnuts, drained and finely chopped
• 1 bunch green onions, chopped
• 2 teaspoons Asian (dark) sesame oil

• How to make it

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  • Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
  • In a medium skillet over high heat, cook the crumbles in 1 tablespoon of olive oil, stirring often and reducing the heat to medium, if necessary.
  • Drain, and set aside to cool.
  • Cook the onion in the same pan, stirring frequently.
  • Add the garlic, soy sauce, peanut sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir.
  • Stir in chopped water chestnuts, green onions, and sesame oil, and continue cooking until the onions just begin to wilt, about 2 minutes.
  • Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center.
  • To serve, allow each person to spoon a portion of the crumbles into a lettuce leaf.
  • Wrap the lettuce around the crumbles like a burrito, and enjoy!
  • *Suggestions for lunch packing: Prep the lettuce and filling separately the night before, store. In the morning keep them separate in smaller tupperware containers, along with a spoon! When it’s time to eat just spoon the filling into your lettuce so they don’t stay wrapped up and get soggy during the morning. 

If you’ve got heartburn tofu and white rice are simple foods that your body should tolerate. You don’t need to get this fancy but combining the two makes for a great meal. 

Ingredients

• 2 cups uncooked instant rice 
• 2 tablespoons vegetable oil, divided 
• 1 (14-ounce) package reduced-fat firm tofu, drained and cut into (1/2-inch) cubes
• 2 large eggs, lightly beaten 
• 1 cup (1/2-inch-thick) slices green onions
• 1 cup frozen peas and carrots, thawed 
• 2 teaspoons bottled minced garlic
• 1 teaspoon bottled minced fresh ginger
• 2 tablespoons sake (rice wine)
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon hoisin sauce
• 1/2 teaspoon dark sesame oil
• Thinly sliced green onions (optional)

Preparation

1. Cook rice according to package directions, omitting salt and fat.
2. While rice cooks, heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add tofu; cook 4 minutes or until lightly browned, stirring occasionally. Remove from pan. Add eggs to pan; cook 1 minute or until done, breaking egg into small pieces. Remove from pan. Add 1 tablespoon vegetable oil to pan. Add 1 cup onions, peas and carrots, garlic, and ginger; sauté 2 minutes.
3. While vegetable mixture cooks, combine sake, soy sauce, hoisin sauce, and sesame oil. Add cooked rice to pan; cook 2 minutes, stirring constantly. Add tofu, egg, and soy sauce mixture; cook 30 seconds, stirring constantly. Garnish with sliced green onions, if desired.

(Source: myrecipes.com)