Tofu Lettuce Wraps
Serves | 4 |
Prep time | 15 minutes |
Cook time | 10 minutes |
Total time | 25 minutes |
Website | Adapted from Cooking Light |
Ingredients
Wraps
- 1 package of extra firm tofu (blotted well with paper towel to dry and crumbled)
- 6 green onions (thinly sliced and divided )
- 1 tablespoon sesame oil
- 3 tablespoons low sodium soy sauce
- 1 teaspoon fresh ginger (grated or finely minced)
- 1/2 teaspoon sriracha (or an 1/8 tsp red pepper flakes)
- 1 Small red bell pepper (thinly sliced lengthwise)
- 1/2 english cucumber (thinly sliced lengthwise into 3)
- 8 leaves of Iceberg or Bibb/ Boston lettuce
- 2 cups cooked basmati rice
Sauce
- 1 teaspoon canola oil
- 1 shallot (minced)
- 1/3 cup water
- 2 tablespoons creamy peanut butter
- 1 tablespoon hoisin sauce
- 1/8 teaspoon red pepper flakes
- 1 tablespoon fresh lime juice
Directions
Peanut Sauce | |
1. | Heat canola oil over medium heat. Sauté shallot until soft; about two minutes. Add water, peanut butter, hoisin and hot sauce. Heat and whisk until smooth. Remove from heat and add lime juice. |
Tofu Filling | |
2. | Heat sesame oil over medium heat. Add 1/2 the green onions and sauté for 1 minute. |
3. | Add tofu and sauté for 4-5 minutes, stirring occasionally until it starts to brown. |
4. | Add soy sauce, ginger and sriracha, sautéing for another 1-2 minutes. Remove from heat |
5. | To assemble wrap, add 1/4 cup of rice, about 1/2 cup of the tofu to lettuce leaves. Top with green onion and sliced peppers and cucumbers. Drizzle with peanut sauce. |