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tofu lettuce wraps

Tofu Lettuce Wraps

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
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Servings

4 Servings

Ingredients

  • 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

Instructions

  • 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.