Peanut Tofu Lettuce Cups
¼ cup peanut butter
2 tbsp. water
2 tbsp. fresh lime juice
1 tbsp. sweet chili sauce
2 tsp. soy sauce
1 tsp. Sriracha Hot Chili sauce
1 tsp. dark brown sugar
12 oz. silken firm tofu, pressed to remove moisture and diced
½ cup chopped peanuts
1 tsp. sesame oil
2 garlic cloves, peeled and minced
2 tsp. freshly grated ginger
½ medium red bell peppers, seeded and cut into matchsticks
½ medium carrot, peeled and cut into matchsticks
¾ cup shredded green cabbage
1 tsp. soy sauce
¼ cup sliced green onions
¼ cup chopped cilantro
4 large basil leaves, chopped
10 large mint leaves, chopped
6 – 12 large leaves of Boston bibb lettuce
2 limes, cut into wedges
Whisk together the peanut butter, water, lime juice, sweet chili sauce, soy sauce, Sriracha sauce, and brown sugar. Gently toss the tofu and half of the chopped peanuts with the peanut sauce. Set aside. Heat the sesame oil in a nonstick pan over medium heat. Add the garlic and ginger. Cook for 2 minutes, taking care not to brown. Add the pepper and carrot. Cook for 2 minutes. Add the cabbage and soy sauce, and cover the pan tightly with a lid. Cook for 2 minutes, until the cabbage just begins to soften. Remove the vegetables from the heat and set aside to cool to room temperature. Toss together the green onions, cilantro, basil, and mint. Lay out the leaves of lettuce. One leaf will be enough if they are large. Use two leaves, slightly overlapped, if the leaves are small. Divide the tofu mixture evenly between the lettuce cups then top with the sautéed vegetables and herbs. Garnish with the remaining chopped peanuts. Serve with fresh lime wedges. Makes 6 lettuce cups; serves 6 (starter)/2 – 3 (main course). Enjoy!
Nutrients per serving (6 servings): Calories: 221; Total Fat: 15.8g; Saturated Fat: 2.4g; Cholesterol: 0 mg; Sodium: 250 mg; Carbs: 12.0g; Fiber: 2.6g; Sugars: 4.4g; Protein: 10.2g