Tofu Lettuce Wraps with Peanut Sauce
Yield: 8 servings
Calories: 148kcal
Savory, crispy and fresh! Asian tofu lettuce wraps with peanut sauce recipe is a flavorful and healthy meal. Each handful is loaded with hearty vegetables.
Ingredients
Peanut Sauce
- 1 teaspoon (5 ml) vegetable oil
- 1 tablespoon (15 g) minced shallot
- ⅓ cup (79 ml) water
- 2 tablespoons (30 ml) creamy peanut butter
- 4 teaspoons (20 ml) hoisin sauce
- ⅛ teaspoon red pepper flakes
- 1 tablespoon (15 ml) lime juice
Tofu Filling
- 1 tablespoon (15 ml) vegetable oil
- 1 teaspoon (5 ml) sesame oil
- 1 tablespoon (10 g) minced garlic
- ¼ cup (60 g) minced shallots
- 2 teaspoons (6 g) minced ginger
- ¼ teaspoon red pepper flakes
- ½ cup (77 8) water chestnuts, finely chopped
- 8 ounces (227 g) brown mushrooms, chopped
- 14 ounces (397 g) firm tofu, or extra firm, cut into ½" cubes
- 3 tablespoons (45 ml) hoisin sauce
- 2 teaspoons (5 ml) soy sauce
- ½ teaspoon (2.5 ml) hot chili sauce, or Sriracha
- 2 tablespoons (4 g) thinly sliced green onions
- ¼ teaspoon black pepper
Lettuce Wraps
- 1 cup (119 g) thinly sliced cucumbers
- 1 cup (110) julienned carrots
- 1 cup (56 g) thinly sliced purple cabbage
- 8 butter lettuce leaves, or bibb lettuce, washed and dried
Instructions
- Make the Peanut Sauce - Heat a small saucepan over medium heat and add the vegetable oil. Once hot, sauté the shallots until translucent, about 2 minutes. Add the water, peanut butter, hoisin sauce, and red pepper flakes, whisking until smooth. Bring the mixture to a gentle boil and cook for 1 minute. Remove from heat and stir in the lime juice.
- Cook the Tofu Filling - Heat a wok or large sauté pan over high heat. Add the vegetable oil and sesame oil, and heat until shimmering. Stir-fry the garlic, shallots, ginger, and red pepper flakes for about 2 minutes, until fragrant. Add the water chestnuts and mushrooms, and stir-fry for 4 minutes. Gently fold in the tofu and cook for 2 minutes. Stir in the hoisin sauce, soy sauce, and chili sauce until evenly coated. Add the green onions and black pepper. Taste and season with additional salt and pepper as needed.
- To Serve - Spoon the tofu filling into each lettuce cup. Top with cucumbers, carrots, and cabbage. Drizzle with peanut sauce, as desired.
Notes
- Storing: Store cooked tofu filling in an airtight container in the refrigerator for up to 5 days.
- Reheating: Cover and cook on high heat in 15 to 30-second intervals until hot.
Nutrition
Calories: 148kcal | Carbohydrates: 18g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 0.2mg | Sodium: 262mg | Potassium: 721mg | Fiber: 5g | Sugar: 8g | Vitamin A: 8253IU | Vitamin C: 16mg | Calcium: 150mg | Iron: 3mg
Recipe Link