Vegan Lettuce Cups with Peanut Dressing
Prep Time
10 minutes
Cooking Time
15 minutes
Yields
4 servings
Ingredients
Lettuce Wraps
3 tb. reduced-sodium soy sauce
1 tb. rice vinegar
1 tsp. olive oil
1 (12- to 14-ounce) package extra-firm tofu
8 ounces baby bella (cremini) mushrooms, finely chopped
1 (8-ounce) can water chestnuts, drained and finely chopped
2 cloves garlic, minced or 1 tb. garlic paste
1 tsp freshly grated ginger or i tsp. ginger paste or powder
Optional: 1/4 tsp. red pepper flakes
8 large leaves of butter lettuce
Peanut Sauce
1/2 cup peanut butter
1/4 cup water
2 tb. lemon juice
1 tsp. honey
1 tsp. rice vinegar
Optional: 1/4 tsp. red pepper flakes
Directions
Lettuce Wraps
Press the tofu between paper towels to squeeze out as much liquid as possible. Refresh the paper towels and press again. Heat the olive oil in a large nonstick skillet over medium-high. Once the oil is hot, crumble in the tofu, breaking it into very small pieces as it cooks. Continue cooking for 5 minutes, then add the diced mushrooms. Continue cooking until any remaining tofu liquid cooks off and tofu starts to turn golden, about 3 minutes longer. Stir in the water chestnuts, garlic, ginger and red pepper flakes and cook for about 30 seconds more.
Pour the soy sauce and rice vinegar over the tofu mixture and stir to coat. Cook just until you hear bubbling and the sauce is warmed through, about 30 to 60 seconds.
Spoon the tofu mixture into individual lettuce leaves. Top with a tsp. of peanut sauce per wrap and enjoy!
Peanut Sauce
In a small non-stick saucepan on medium heat, add all ingredients an slowly mix together until you have a nice creamy texture. Pour over lettuce wraps.
