Vegetarian Lettuce Wraps with Hoisin Peanut Sauce

I love anything wrapped in a crunchy lettuce leaf!  I have tried several recipes over the years and this one is by far the most popular with my family.  There are so many things to love about these lettuce wraps: they are fresh and bright tasting, very healthy, easy to make and chances are you have all the ingredients you need just waiting for you in your pantry.

If you do not like tofu (I am betting there are a few of you out there), feel free to substitute 2 cups of steamed cauliflower. Add chopped cauliflower florets to a microwave-safe dish with a lid, add about an inch of water, cover and microwave for about 5-8 minutes until they are very soft. Like tofu, cauliflower will take on the taste of the sauce you cook it in. A win-win.

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Vegetarian Lettuce Wraps with Hoisin Peanut Sauce

Sauce:

1 tablespoon minced shallots

1/3 cup water

2 tablespoons creamy peanut butter

4 teaspoons hoisin sauce

1/8 teaspoon crushed red pepper (or more, if you dare)

1 tablespoon fresh lime juice

Filling:

*1 (14-ounce) package extra firm tofu, drained and crumbled

6 thinly sliced green onions (about 2/3 cups, divided)

1/2 cup plus 2 tablespoons chopped fresh cilantro, divided

3 tablespoons lower sodium soy sauce or tamari

1 teaspoon grated fresh ginger (or 1/8 tsp. ginger powder)

2 teaspoons sugar (optional)

1/2 teaspoon Sriracha sauce

1 cup matchstick-cut cucumbers

1 cup matchstick-cut carrots

8-10 large Bibb lettuce leaves (any large, sturdy lettuce will do)

Pam cooking spray

2 cups cooked rice (also optional) (this is by far the best rice)

*Before you prepare the sauce or filling, you need to prep the tofu to remove any moisture. Do this first and you can chop your veggies while the tofu is draining: To prep tofu: Spread crumbled tofu in a single layer over several layers of paper towels, cover with additional paper towels and let stand for 20 minutes, pressing down occasionally.

Prepare the sauce:

Heat a small saucepan over medium heat. Spray pan with Pam Cooking spray, add shallots and saute for about 2 minutes. Add 1/3 cup water, peanut butter, hoisin and red pepper flakes and stir with a whisk. Bring to a boil and cook one minute. Remove from heat, stir in lime juice. Set aside.

For the filling:

Heat a large non-stick skillet over medium high heat. Spray with Pam cooking spray. Add 1/2 cup green onions and saute 1 minute. Add tofu and saute for 4 minutes, stirring occasionally. Add 2 tablespoons cilantro, soy sauce or tamari, ginger, sugar and Sriracha; saute 1 minute. Remove from heat and stir in cucumbers, carrots, and remaining green onions.

To serve:

Spoon 1/4 cup rice (rice is optional, I have served them both ways and they are wonderful with or without rice) into each lettuce leaf. Top with 1/3 to 1/2 cup of the tofu mixture. Garnish generously with cilantro and lime.

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Enjoy!

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Vegetarian Lettuce Wraps with Hoisin Peanut Sauce

Author: Gay Van Beek for Canterbury Cottage Designs

Ingredients

• 2 cups cooked rice also optional (this is by far the best rice)

Instructions

*Before you prepare the sauce or filling, you need to prep the tofu to remove any moisture. Do this first and you can chop your veggies while the tofu is draining: To prep tofu: Spread crumbled tofu in a single layer over several layers of paper towels, cover with additional paper towels and let stand for 20 minutes, pressing down occasionally.

Prepare the sauce:

1. Heat a small saucepan over medium heat. Spray pan with Pam Cooking spray, add shallots and saute for about 2 minutes. Add 1/3 cup water, peanut butter, hoisin and red pepper flakes and stir with a whisk. Bring to a boil and cook one minute. Remove from heat, stir in lime juice. Set aside.

For the filling:

1. Heat a large non-stick skillet over medium high heat. Spray with Pam cooking spray. Add 1/2 cup green onions and saute 1 minute. Add tofu and saute for 4 minutes, stirring occasionally. Add 2 tablespoons cilantro, soy sauce or tamari, ginger, sugar and Sriracha; saute 1 minute. Remove from heat and stir in cucumbers, carrots, and remaining green onions.

To serve:

1. Spoon 1/4 cup rice (rice is optional, I have served them both ways and they are wonderful with or without rice) into each lettuce leaf. Top with 1/3 to 1/2 cup of the tofu mixture. Garnish generously with cilantro and lime.