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Thai Tofu Lettuce Wraps

Thai Tofu Lettuce Wraps
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.
4 ServingsPrep/Total Time: 25 min.

Ingredients

  • 1/4 cup rice vinegar
  • 1/4 cup canola oil
  • 2 tablespoons lime juice
  • 2 tablespoons Hellmann's® Real Mayonnaise
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  • 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

  • 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
© Taste of Home 2013

2 of 2

Thai Tofu Lettuce Wraps (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013