Lettuce Wraps with Hoisin-Peanut Sauce

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:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 25 Minutes
Total: 39 Minutes

Nutritional Information

Amount per serving
  • Calories: 355
  • Fat: 15g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 8.5g
  • Polyunsaturated fat: 3.7g
  • Protein: 16.2g
  • Carbohydrate: 42.6g
  • Fiber: 3.9g
  • Cholesterol: 0.0mg
  • Iron: 4.5mg
  • Sodium: 568mg
  • Calcium: 224mg

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. 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. 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. 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. 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.

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