Asian Tofu Lettuce Wraps with Peanut Sauce
Asian Tofu Lettuce Wraps with Peanut Sauce is an Asian side dish. This recipe serves 8. One serving contains 123 calories, 7g of protein, and 6g of fat. For $1.03 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 30 minutes. It is a good option if you're following a gluten free and dairy free diet. 22 people have made this recipe and would make it again. A mixture of baby cut carrots, creamy peanut butter, black pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Jessica Gavin. Overall, this recipe earns an outstanding spoonacular score of 80%. Nutty tofu lettuce wraps with peanut sauce, Tofu Lettuce Wraps with Peanut Sauce & Meal Planning, and Asian Turkey Lettuce Wraps With Dipping Sauce are very similar to this recipe.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
1 cup matchstick-cut carrots
8 Butter Leaf or Bibb lettuce leaves
⅛ teaspoon black pepper
8 ounces brown mushrooms, chopped into small pieces (about 2 ½ cups chopped)
½ teaspoon hot chili sauce (Sriracha)
2 tablespoons creamy peanut butter
1 cup thinly sliced cucumbers
14 ounces firm or extra firm tofu, cut into ½-inch cubes
3 garlic cloves, minced
2 teaspoons minced ginger
2 tablespoons cup thinly sliced green onion, plus more for garnish
3 tablespoons hoisin sauce, plus more for serving
4 teaspoons hoisin sauce
1 tablespoon lime juice
1 cup thinly sliced purple cabbage
⅛ teaspoon red pepper flakes
¼ teaspoon red pepper flakes
1 teaspoon sesame oil
1 tablespoon minced shallot
¼ cup minced shallots
2 teaspoons soy sauce
1 tablespoon vegetable oil
1 teaspoon vegetable oil
1/3 cup water
½ cup finely chopped water chestnuts
Equipment:
sauce pan
frying pan
whisk
wok
Cooking instruction summary:
Heat a small saucepan over medium heat. Add vegetable oil to pan; swirl to coat. Add shallot, and saut for 2 minutes. Add 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.Heat a wok or large saut pan over high heat. Add 1 tablespoon vegetable oil and 1 teaspoon sesame oil and heat until very hot. Add garlic, shallots, ginger and red pepper flakes. Stir-fry for 2 minutes. Add the water chestnuts and mushrooms, stir-fry for 4 min. Add tofu and gently cook for 2 minutes. Add hoisin, soy sauce, and hot chili sauce, stir to combine. Add green onions and pepper, stir to combine. Season tofu mixture with more salt and pepper as needed.To serve: Spoon tofu filling into each lettuce cup, sprinkle with cucumbers, carrots, cabbage and sliced scallions. Top with peanut sauce as desired, enjoy!
Step by step:
1. Heat a small saucepan over medium heat.
2. Add vegetable oil to pan; swirl to coat.
3. Add shallot, and saut for 2 minutes.
4. Add cup water and next 3 ingredients (through red pepper), and stir with a whisk. Bring to a boil; cook 1 minute.
5. Remove from heat; stir in lime juice.
6. Heat a wok or large saut pan over high heat.
7. Add 1 tablespoon vegetable oil and 1 teaspoon sesame oil and heat until very hot.
8. Add garlic, shallots, ginger and red pepper flakes. Stir-fry for 2 minutes.
9. Add the water chestnuts and mushrooms, stir-fry for 4 min.
10. Add tofu and gently cook for 2 minutes.
11. Add hoisin, soy sauce, and hot chili sauce, stir to combine.
12. Add green onions and pepper, stir to combine. Season tofu mixture with more salt and pepper as needed.To serve: Spoon tofu filling into each lettuce cup, sprinkle with cucumbers, carrots, cabbage and sliced scallions. Top with peanut sauce as desired, enjoy!
Nutrition Information:
covered percent of daily need
