Thai peanut lettuce wrap recipe
Makes 8 servings
- 1 tsp. canola oil
- 1 Tbsp. minced garlic
- ⅓ cup water
- 2 Tbsp. creamy peanut butter
- 4 tsp. hoisin sauce
- ⅛ tsp. crushed red pepper
- 1 Tbsp. fresh lime juice
- 2 cups hot cooked sticky rice
- 1 (14 oz.) package extra-firm tofu, drained
- 1 Tbsp. dark sesame oil
- 6 thinly sliced green onions (about ⅔ cup), divided
- 3 Tbsp. lower-sodium soy sauce
- ½ inch knob fresh ginger, minced
- 2 tsp. sugar
- ½ tsp. Sriracha
- 1 cucumber, julienned
- 4 medium carrots, julienned
- ¼ cup chopped fresh cilantro
- 8 Bibb lettuce leaves
First, prepare rice according to package directions.
Then prepare sauce: in small saucepan over medium heat, heat canola oil. Add garlic and sauté for 2 minutes. Add ⅓ cup water, peanut butter, hoisin and red pepper, and stir with a whisk. Bring to a boil and cook 1 minute. Remove from heat; stir in lime juice. Set aside.
Meanwhile, cut tofu block in half. Wrap halves in a clean kitchen towel and press down firmly to remove excess liquid. Repeat process 2-3 times.
In a large nonstick skillet, heat sesame oil on medium-high, swirling pan to coat. Add half the green onions and sauté 1 minute. Add tofu to pan, crumbling it with your hands as you add it (should resemble ground beef) and sauté for 4 minutes, stirring occasionally. Add soy sauce, ginger, sugar, and Sriracha, stir to combine. Remove from heat; stir in cucumbers, carrots and remaining green onions.
To serve: spoon ¼ cup rice into each lettuce leaf. Top with ½ cup tofu mixture and sprinkle with cilantro. Serve with sauce.
Nutrition analysis per serving: 200 calories, 7 g fat, 24 g carbohydrate, 2 g fiber, 8 g protein, 310 g sodium