Thai Lettuce Wraps with Tofu and Peanut Chili Sauce
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
For the peanut chili sauce:
  • 1 small garlic clove
  • 1 thumb-sized piece of ginger
  • the juice of 1 lime
  • ½ cup (120g) of pure peanut butter
  • 2 tablespoons of rice vinegar (optional)
  • 3 tablespoons of tamari or soy sauce
  • 3 tablespoons of maple syrup
  • 2 tablespoons of water
  • 1 tablespoons of unsweetened chili sauce (I used Sambal Olek) or 1 chili
For the thai lettuce wraps with tofu:
  • 2 tablespoons sesame oil
  • 400g (14oz.) of GMO-free firm tofu
  • ½ cup unsalted peanuts, chopped
  • 500g (about 6 cups) fresh mushrooms
  • 2 carrots
  • 2 red bell peppers
  • 2 tablespoons of tamari or soy sauce
  • 12 leaves of lettuce (I used romaine lettuce)
  • 1 green onion
  • 1 bunch of fresh cilantro
Instructions
Prepare the sauce: Juice the lime. Mince the garlic, and chop the ginger. You can do this in a food processor or by hand. Add all the remaining ingredients and whisk to a sauce. Set aside.
For the tofu: Press excess moisture out of the tofu. You can do this with a tofu press or by wrapping it in paper towels between two cutting boards and placing a few books on top. Do not press it with your weight as this might turn your tofu into crumbles. This should take about 10 - 15 minutes.
  1. In the meantime slice the mushrooms and red bell pepper, and spiralize or slice the carrots. Chop the peanuts, cilantro and green onion.
  2. Then cut the tofu into bite sized pieces. Heat a tablespoon of oil in a nonsticky pan. Add the tofu and stir fry until golden brown. Then add about 4 tablespoons of the sauce and simmer until the tofu becomes browned in the pan. This should take about 5 - 10 minutes depending on your stove. Set aside.
  3. Now add the mushrooms to the same pan without adding oil. Fry them until they start to release moisture while constantly stirring. Add the tamari or soy sauce and let them simmer for about 5 minutes. Drain the moisture (tamari and water from the mushrooms) and add the tofu to heat it up again. Once it's nice and warm, remove from heat.
To assemble:
  1. Add about ¼ cup (2 tablespoons) of the tofu mushroom mix to each leaf, top it with the veggies, chopped cilantro, peanuts, green onion and a teaspoon or two or the sauce.
Notes
This serves as a lighter main dish for two and an appetizer for 4 - 6 people.
Recipe by Heavenlynn Healthy at http://www.heavenlynnhealthy.com/thai-lettuce-wraps-with-tofu-and-peanut-chili-sauce/