Recently I wrote about my awesome dining experience at The Elephant Walk in Boston. You may recall that I mentioned my sister has their cookbook. This weekend she is here visiting and she brought the cookbook with her.
While none of the vegan menu is in the book there is a recipe for Loc Lac- a marinated beef dish served with a lime dipping sauce t I think the dish is somewhat of a signature dish for the restaurant. She and Mr. Meat and Potatoes decided to make the beef version. I opted for using tofu in my dish. Very good.
We had some leftover corn on the cob from the evening before so we whipped up some corn salsa to go with it. They ate the beef dish, I ate my vegan version and all were happy with our meals!
Loc Lac (The Tofu Version adapted from The Elephant Walk Restaurant's Recipe)
1 brick super firm tofu (I used WildWood Organics Hi-Protein SprouTofu)
7 garlic cloves finely chopped
2 tbsp tamari sauce
1 tbsp organic sugar
1 tsp freshly ground black pepper
2 tbsp olive oil
2 tbsp fresh lime juice
1 tsp water
1/2 tsp freshly ground pepper
Zest of one liime
Butter lettuce leaves
Corn Salsa (optional)
Combine the garlic, tamari, sugar and 1 tsp black pepper in a bow. Add the tofu and stir to coat. Set aside for at least 30 minutes to marinate.
Combine the lime juice, water and 1/2 tsp pepper in a small bowl.
In a large skillet heat the olive oil over medium high heat. Saute the tofu until it is warmed through.
To serve wrap a lettuce leaves around some corn salsa and top with the tofu. Serve with the lime juice mixture as a dipping sauce.