Rating: 4.5 stars
24 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 9
  • 5 star values: 15

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

Laraine Perri
Recipe by Cooking Light June 2012

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Credit: Johnny Autry

Recipe Summary

hands-on:
25 mins
total:
39 mins
Yield:
Serves 4 (serving size: 2 lettuce wraps and 2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef'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.

Nutrition Facts

355 calories; fat 15g; saturated fat 2.1g; mono fat 8.5g; poly fat 3.7g; protein 16.2g; carbohydrates 42.6g; fiber 3.9g; cholesterol 0mg; iron 4.5mg; sodium 568mg; calcium 224mg.
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