Lettuce Wraps with Hoisin-Peanut Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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You'll love these Asian-inspired lettuce wraps with their tangy hoisin-peanut sauce. Ingredients:
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 |
Directions:
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.
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