Go Back

Tofu Lettuce Wraps with Peanut Sauce

Print Recipe
Ingredients Method

Ingredients
  

  • 1 lb extra-firm tofu
  • 2 teaspoon minced garlic divided (half for peanut sauce)
  • 2 teaspoons minced fresh ginger divided (half for peanut sauce)
  • 1/2 red bell pepper diced
  • 1/2 green bell pepper diced
  • 1/4 cup chopped green onions
  • salt & pepper
  • 1 teaspoon olive oil
  • 1 teaspoon sesame oil
  • Whole clean lettuce leaves Butter, Boston or Bibb
For the peanut sauce
  • 1/4 cup water
  • 1/4 smooth peanut butter
  • 2 Tablespoons light soy sauce
  • 1 teaspoon ginger
  • 1 teaspoon garlic
  • 2 Tablespoons lime juice
Additional toppings: chopped cilantro and Sriracha sauce

Method
 

  1. Remove tofu from package, slice into rectangular slices about 1/4 inch thick. Cover slices with paper towels or clean dish towel and top with additional cutting board and some heavy cans. Allow to sit for 10-15 minutes. Press down firmly a few times to make sure tofu is being pressed well. Remove cutting board and towels and slice each rectangle into 3-4 stripes lengthwise and again crosswise, creating a 1/2 inch by 1/4 inch square.
  2. Heat 1 teaspoon olive oil and 1 teaspoon sesame oil in a large nonstick skillet on medium-high heat, add chopped tofu and stir fry for 5 minutes or until lightly browned. Stir in 1 teaspoon minced garlic, 1 teaspoon minced ginger, diced bell peppers and saute for 3 more minutes. Add green onions and continue cooking 1 more minute. Season with salt and pepper to taste. Remove from heat.
  3. Meanwhile for peanut sauce, in a small saucepan whisk together water through lime juice on low heat until smooth. Set aside.
  4. 3. Spoon tofu mixture into lettuce leaves. Drizzle with peanut sauce and top with chopped cilantro and Sriracha sauce.