Guest Recipe: Tofu Lettuce Wraps

I know what most of you are thinking. HOLD ON…TOFU? Yes, hear me out. Tofu, in fact, is delicious. When it is cooked correctly. I have had my battles with under cooked, watery or badly seasoned tofu and it just isn’t fun. In fact, when you have one of these experiences, you probably think you’ll never eat tofu again (or at least that is what I say to myself) but my friend Brie, who is a vegetarian, constantly sells me on the wonders of cooking with tofu, of juicing, of eating primarily green things. (You get the picture, she is definitely a Californian on the East Coast, and thank someone for that because with all this snow we could use a little reminder that there are warmer places).

Anyhoo, Brie made this delicious,  tofu meal the other day, and I’m happy to report that my husband, whose sworn enemy is most vegetables (forget tofu) had seconds. It was that good.

So today I bring to you Tofu Thai Lettuce Peanut Wraps, they are mostly prep, a quick turn around the stove to brown up the tofu and WHAM. You have a meal. This one serves 4, generously.

This is what you’ll need;

Peanut Sauce

2 tsp peanut butter

2 tsp warm water

2 tsp sweet chili sauce

juice of 1/2 lime

4 tsp soy sauce

2 1/2 tsp rice vinegar

dash of garlic powder

dash of ground ginger

4 drops Sriracha

2 tsp non-dairy milk (such as coconut)

For the Wraps

1/2 cup cooked brown rice

1 cucumber, thinly sliced

1 pkg tofu, cubed

1 carrot, shredded

6 iceburg lettuce leaves

3 green onions, sliced

bean sprouts, to garnish

cilantro, to garnish

limed wedges, to garnish

Prepare peanut sauce. Combine all peanut sauce ingredients except non-dairy milk in a microwaveable bowl. Microwave for 20 seconds. Whisk in non-dairy milk. Reserve.

Prepare brown rice per bag instructions.

Cover and press tofu for 20 minutes (during prep time) to release water.

Slice all vegetables. Brie found that slicing everything extra thin made it sit really nicely in the lettuce leaf and really allowed each ingredient to be tasted, but not overpowering.

When your tofu is pressed, take 1/4 of your peanut sauce and add to a hot saute pan. Heat tofu in sauce on high for 5 minutes. Each side should be nicely browned and no longer spongy. Remove and cube.

Prepare your serving tray or yImageour plates. Brie plated. This is how she did it.

Start with your lettuce leaf (that has been pre-washed of course). Add your rice, then vegetables, peanut sauce then top with additional sriracha. Serve with a glass of red wine (it is winter after all).



About emellt

I love all things food and my plan is to my children feel the same way, one meal at a time. By sharing my recipes, activities and adaptations of others, I hope to get my, and your kids in the kitchen!
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