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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I couldn't keep this yummy, light lunch under wraps. The original recipe featured chicken, but I modified it for my vegetarian husband. Now both of us prefer the Thai-style tofu version. Ingredients:
1/4 cup rice vinegar |
1/4 cup canola oil |
2 tablespoons lime juice |
2 tablespoons mayonnaise |
2 tablespoons creamy peanut butter |
1 tablespoon brown sugar |
1 tablespoon soy sauce |
2 teaspoons minced fresh gingerroot |
1 teaspoon sesame oil |
1 teaspoon thai chili sauce |
1 garlic clove, peeled |
1/2 cup minced fresh cilantro, divided |
1 package (14 ounces) firm tofu, drained and cut into 1/2-inch cubes |
1/2 cup chopped green onions |
1/2 cup shredded carrots |
1 small sweet red pepper, diced |
3/4 cup dry roasted peanuts, chopped, divided |
8 bibb or boston lettuce leaves |
Directions:
1. For dressing, in a blender, combine the first 11 ingredients; cover and process until smooth. Stir in 1/4 cup cilantro.
2. In a large bowl, combine the tofu, onions, carrots, red pepper, 1/2 cup peanuts and remaining cilantro. Add dressing and toss to coat. Divide among lettuce leaves; sprinkle with remaining peanuts. Fold lettuce over filling. Yield: 4 servings.
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