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Lettuce Wraps with Hoisin-Peanut Sauce

Photo: Johnny Autry
Hands-on time 25 mins
Total time 39 mins
Yield

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

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

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

Nutrition 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

How to Make It

  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.

Cook's Notes

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.