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Thai Tofu Lettuce Wraps Recipe

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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.

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4 Servings
Prep/Total Time: 25 min.

Ingredients

1/4 cup rice vinegar
1/4 cup canola oil
2 tablespoons lime juice
2 tablespoons mayonnaise
2 tablespoons creamy Jif® 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

For dressing, in a blender, combine the first 11 ingredients; cover and process until smooth. Stir in 1/4 cup cilantro.
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.

Nutrition Facts: 1 serving (2 each) equals 507 calories, 43 g fat (6 g saturated fat), 3 mg cholesterol, 558 mg sodium, 20 g carbohydrate, 4 g fiber, 18 g protein.

Thai Tofu Lettuce Wraps published in Country Woman March/April 2007, p29

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