Because of their strength and malleability, Bibb lettuce leaves are some of the best for loaded lettuce wraps. It's worth picking up a couple of heads if you only have iceberg or romaine in your crisper.
1 (8 1/2-ounce) pouch precooked brown rice (such as Uncle Ben's)
16 Bibb lettuce leaves
1/4 cup chopped dry-roasted peanuts
How to Make It
Heat a large skillet over medium-high heat. Add 1 tablespoon oil. Add ginger, garlic, and mushrooms; sauté 5 minutes. Place mixture in a large bowl; add 1 tablespoon soy sauce. Add 1 tablespoon oil to pan; swirl to coat. Add tofu, asparagus, and bell pepper; sauté 2 minutes. Add edamame and onions; sauté 2 minutes. Add tofu mixture, 2 tablespoons soy sauce, vinegar, and pepper to mushroom mixture.
Cook rice according to package directions; add rice to tofu mixture. Spoon 1/4 cup tofu mixture into each lettuce leaf. Sprinkle with chopped peanuts.
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These were good, but like most Cooking Light recipes, it needed a bit more saltiness. I ended up adding another tablespoon of soy sauce. (If I had used regular soy sauce, it might've been perfect as written.) I used about 10 ounces of chicken breast instead of tofu, and mistakenly only bought one package of shiitake.
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