These Thai flavored tofu lettuce wraps use duck sauce to give a bonus of sweet tangy flavor.
Vegan Thai Lettuce Cups with Peanut Sauce
Servings
6 Servings
Ingredients
- 16 ounce extra firm tofu
- 1/2 cup Gold’s Hot and Spicy Duck Sauce
- 2 tablespoon toasted sesame oil
- 1 tablespoon extra virgin olive oil
- 2 8-oz. packages baby bella mushrooms, sliced
- 1/8 teaspoon salt
- 1/8 ground black pepper
- 1/4 teaspoon garlic powder
- 1 large iceberg lettuce
- 2 cup shredded carrots
- 1 cup chopped cilantro
- 3 tablespoon creamy peanut butter for the peanut sauce
- 4 tablespoon Gold’s Hot and Spicy Duck sauce for the peanut sauce
- 2 tablespoon lime juice for the peanut sauce
- 2 tablespoon rice vinegar for the peanut sauce
- 2 tablespoon orange juice for the peanut sauce
Instructions
- Dice tofu and place it in a bowl with 1/2 cup Gold’s Hot and Spicy Duck Sauce Mix it well so the tofu gets well coated with the sauce. Set aside and let it marinate for 15 minutes Heat olive oil in a large skillet. Add mushrooms, salt, pepper and garlic powder and cook at medium heat for 10 minutes. Set aside In a non stick pan, heat sesame oil. Add tofu with sauce and cook on high for 3 minutes Reduce heat and cook at medium heat for another 7-10 minutes or until tofu is caramelized and all the sauce has been absorbed. Remove from heat and let cool To make the sauce, combine all the ingredients and disk well until creamy Before serving carefully separate lettuce leaves, keeping them whole. Fill the lettuce “cups” with tofu, shredded carrots, cooked mushrooms and chopped cilantro. Drizzle sauce on top of each lettuce cup
I like this recipe. I have will try this one for sure, but will use fresh garlic instead of garlic powder and since I’m not a fan of cilantro, I think I’ll pass on that ingredient. I will also add some fresh minced ginger to the mushroom mix as well. Will let you know how it comes out.
This interesting and nicely seasoned recipe may be the one that gets me to try tofu again.