Lettuce Wraps with Hoisin-Peanut Sauce

Lettuce Wraps with Hoisin-Peanut Sauce Recipe
Photo: Johnny Autry

You'll love these Asian-inspired lettuce wraps with their tangy hoisin-peanut sauce.

Yield:

Serves 4 (serving size: 2 lettuce wraps and 2 tablespoons sauce)

Total time: 39 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 25 Minutes
Total: 39 Minutes

Nutritional Information

Calories 355
Fat 15 g
Satfat 2.1 g
Monofat 8.5 g
Polyfat 3.7 g
Protein 16.2 g
Carbohydrate 42.6 g
Fiber 3.9 g
Cholesterol 0.0 mg
Iron 4.5 mg
Sodium 568 mg
Calcium 224 mg

Ingredients

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
Filling:
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
8 Bibb lettuce leaves

Preparation

1. 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.

2. 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.

3. 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.

4. 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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Laraine Perri,

Cooking Light

June 2012
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