It's your turn to host lunch for your besties, but don't stress. We've got the perfect dish.
Crispy Tofu Filling 1 15-oz (425 g) block of organic extra-firm tofu 1 tbsp (15 ml) sesame oil 1 tbsp (15 ml) VH Soy Sauce (reduced sodium) 1 tbsp (15 ml) President's Choice Rice Vinegar 1 garlic clove 2 tbsp (30 ml) water 1 tsp (5 ml) Huy Fong Sriracha 2 tsp (10 ml) cornstarch Kiwifruit-Mango Salsa 4 Zespri Green Kiwifruit, peeled, diced 1 cup (250 ml) red pepper, peeled, pitted, diced 1 cup (250 ml) mango, peeled, seeded, diced 1/4 cup (50 ml) red onion, diced 1/4 cup (50 ml) cilantro, diced 2 tbsp (30 ml) lime juice 1/8 tsp (.5 ml) Club House salt Wraps & Garnish 1 small head of bibb lettuce 2 tbsp chopped peanuts (optional) • Preheat oven to 400 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Drain the tofu, wrap it in a paper towel, then place it on a plate. Put another plate on top of the tofu and place a heavy can of beans or tomatoes on top of it. Let stand 30 minutes. • While the tofu drains, combine salsa ingredients in a small serving bowl and toss. Taste, and add more salt or vinegar if desired. Set aside. • Transfer the drained tofu to a cutting board. Slice each slab into four columns and four rows. In a large, zip-top freezer bag, mix the sesame oil, soy sauce, rice vinegar, garlic, water, Sriracha, and cornstarch. Add the tofu and toss the cubes in the marinade. Lay the bag on a plate and refrigerate for 1 to 2 hours, or up to 8 hours, turning the bag a few times while marinating. Once marinated, drain tofu and arrange in an even layer on the baking sheet. Bake for 35 to 40 minutes, tossing halfway, until the tofu is crisp and deeply golden. • To assemble the lettuce wraps, Divide the tofu amongst the salad wraps and top with salsa and peanuts. Serve. The nitty gritty: Makes 6 serving. Nutrients per serving: 165 calories, 8 g fat (1 g saturated), 158 mg sodium, 21 g carbohydrates (4 g fibre), 10 g protein