You'll love these Asian-inspired lettuce wraps with their tangy 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
8 Bibb lettuce leaves
How to Make It
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.
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I gave this a try after our family devoured lettuce wraps made with ground beef at a local restaurant. Hoping to get more vegetarian options in our weekly meals, I tried it first the the crumbled tofu, using a package that was made to look like ground beef. Kids loved it, but wondered if it would be tastier with the real thing. We tried it with the ground beef and every single person agreed it was better with the tofu. Since the market was out of the brand I used earlier, I bought crumbled TVP (meatless ground meat) and we all agreed this was the winner - better texture and totally absorbs the flavor of the sauce. Since this is now a weeknight staple for us, I skip making the home made peanut sauce and buy a pre-made. I also amp up the amount of veggies used in the mixture. It's a new favorite meal. #momwin
Full disclosure... I have never made this recipe with tofu before, only with ground chicken. But I do want to say that the hoisin-peanut sauce is FANTASTIC and could be used in many other applications. I always make more sauce than the recipe calls for because everyone eats it up! The only other change that I make is that I don't stir in the cukes and carrots. I prefer topping the lettuce wraps with them as I eat to be able to taste the contrast in temperature and texture better. I highly recommend this recipe!
It was 4:00. I had company coming at 6:00, and I had no food in the house. With this recipe I was able to go to the store, buy the needed groceries, come home and prepare everything before they arrived. I used an unusual combo of quinoa and millet instead of rice because these were in the pantry. It all worked. The meal was superb. Everyone liked it and wanted more!
Very good! A little time consuming to cut the cucumber and carrots into matchsticks, but the flavors were great. The peanut sauce was excellent! Will definitely make it again. I think adding some water chestnuts and roasted peanuts would be really good to give it a little extra crunch.
Really delicious and easy. I used rice noodles instead of rice and it turned out great. Iceberg lettuce worked great as well. Would double the sauce next time as everyone complained they ran out too early and wanted more!
I would've given this recipe 5 stars had it not been for the awful peanut sauce. Something about the hoisin and peanut butter just didn't work...nor did the somewhat oily, strange texture. The filling, however, was a home run! TONS of flavor. I pretty much followed the recipe, other than using my own tried and true peanut dressing, which is WAAAAY better & subbing brown for white rice. (not a fan). Will probably add more vegi's next time too. Even my carnivore hubby raved about them!! This recipe will definitely stay on our rotation!
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