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Vegetarian Lettuce Wraps with Hoisin Peanut Saue
Author: Gay Van Beek for Canterbury Cottage Designs
  • Lettuce Wraps with Hoisin Peanut 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
  • *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)
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.
Recipe Notes

*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.