I found the most amazing and healthy recipe in my latest issue of Cooking Light. These lettuce wraps are so light, spicy and cool all at the same time. The hoisin sauce gives the wraps a spicy kick while the cucumber and cilantro cools it down. This has got to be the perfect summer meal!
Tofu Lettuce Wraps with Hoisin-Peanut Sauce
1 teaspoon canola oil
1 tablespoon minced shallot
1/3 cup water
2 tablespoons creamy peanut butter
4 teaspoons hoisin sauce
1/8 teaspoon crushed red pepper
1 tablespoon fresh lime juice
1 (14-ounce) package extra-firm tofu, drained and crumbled
1 tablespoon dark sesame oil
6 thinly sliced green onions (about 2/3 cup), divided
1/2 cup plus 2 tablespoons chopped fresh cilantro, divided
3 tablespoons lower-sodium soy sauce
1 teaspoon grated fresh ginger
2 teaspoons sugar
1/2 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
1 cup matchstick-cut cucumbers
1 cup matchstick-cut carrots
2 cups hot cooked sticky rice *I did not use the rice
8 Bibb lettuce leaves *I used iceberg lettuce instead
- To prepare sauce, heat a small saucepan over medium heat. Add canola oil to pan; swirl to coat. Add shallot, and sauté for 2 minutes. Add 1/3 cup water and next 3 ingredients (through red pepper), and stir with a whisk. Bring to a boil; cook 1 minute. Remove from heat; stir in lime juice.
- To prepare filling, spread crumbled tofu in a single layer on several layers of paper towels; cover with additional paper towels. Let stand 20 minutes, pressing down occasionally.
- Heat a large nonstick skillet over medium-high heat. Add sesame oil to pan; swirl to coat. Add 1/3 cup green onions; sauté 1 minute. Add tofu; sauté for 4 minutes, stirring occasionally. Add 2 tablespoons cilantro, soy sauce, ginger, sugar, and Sriracha; sauté 1 minute. Remove from heat; stir in cucumbers, carrots, and remaining green onions.
- Spoon 1/4 cup rice into each lettuce leaf. Top with about 1/2 cup tofu mixture; sprinkle with 1 tablespoon cilantro. Serve with sauce.