This recipe was adapted from Cooking Light. I am a huge fan of lettuce wraps, they are so refreshing and I would much rather eat more filling than have a flour tortilla. It can be served hot or cold.
- Cook Time
- Prep Time
- 4 ServingsServings
- 1 teaspoon canola oil
- 1 tablespoon minced shallot
- 1/3 cup water
- 2 tablespoons creamy peanut butter
- 4 teaspoons soy vey garlic hoisin sauce
- dash sriracha
- 1 tablespoon fresh lime juice
- 1 (14-ounce) package extra-firm tofu, drained and crumbled*
- 1 tablespoon dark sesame oil
- 6 thinly sliced green onions (about 2/3 cup), divided
- 1/2 cup plus 2 tablespoons chopped fresh cilantro
- 3 tablespoons lower-sodium soy sauce
- 1 teaspoon grated fresh ginger
- 2 teaspoons sugar
- 1/2 teaspoon Sriracha
- 1 cup matchstick-cut cucumbers
- 1 cup matchstick-cut carrots
- 2 cups hot cooked rice
- 8 Bibb lettuce leaves
Start by preparing sauce, this step can be done a day ahead. Heat a small saucepan over medium heat. Add canola oil and shallot. Saute for 2 minutes. Add water, peanut butter, hoisin and sriracha. Stir with a whisk until well blended, while cooking for 1 minute. Remove from heat and stir in lime juice.
To prepare filling, spread crumbled tofu in a single layer on several layers of paper towels; cover with additional paper towels. Let stand 20 minutes, pressing down occasionally.
Prepare the rest of the ingredients. Heat a large nonstick skillet over medium-high heat. Add sesame oil to pan; swirl to coat. Add 1/3 cup green onions; sauté 1 minute. Add tofu; sauté for 4 minutes, stirring occasionally. Add cilantro, soy sauce, ginger, sugar, and Sriracha; sauté 1 minute. Remove from heat.
When ready to serve set out, cucumber sticks, carrot sticks, rice, lettuce and sauce. Spoon ¼ cup rice into each lettuce leaf. Top with ½ cup tofu mixture. Pour 1 tablespoon sauce and enjoy.
*Drain tofu on a kitchen towel with a heavy frying pan pressing down for at least an hour.