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.
SERVINGS
|
4
|
CATEGORY
|
Main Dish
|
PREP |
25 min. |
TOTAL
|
25 min.
|
INGREDIENTS
- 1/4 cup rice vinegar
- 1/4 cup vegetable 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
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.