Pita Pockets
Marinate tofu in sweet chili sauce, then pan-fry or grill. Stuff the cooked tofu into whole wheat pita pockets, and serve with lettuce and alfalfa sprouts.
Ingredients
whole wheat pita bread (heated in a toaster or warm oven)
4
firm tofu (cut into 8 long strips)
9 oz (250 g)
olive oil (for brushing the pan)
a pinch
lettuce leaves (chopped)
3 large slices
green onions (peeled and cut into long strips)
2
alfalfa sprouts (optional)
a handful
Instructions
1
Make the marinade
In a shallow dish, combine all the marinade ingredients: sweet chili sauce, ketchup, soy sauce, and cumin powder.
2
Prepare the tofu
Pat the tofu dry with paper towels, then cut it into 8 long strips. Place the tofu in the dish and pour the marinade over it until fully coated. Marinate the tofu for at least 1 hour.
3
Pan-fry the tofu
Brush a grill pan generously with olive oil, then heat it. Carefully place 4 pieces of tofu in the hot pan. Cook for 4 minutes per side, or until golden brown. While cooking, drizzle some of the marinade over the tofu. Cook the remaining 4 pieces of tofu in the same manner.
4
Assemble
Carefully cut along the edge of each pita bread. Divide the lettuce, green onions, and alfalfa sprouts among the pitas, then add 2 pieces of tofu to each.
