Meatless Monday, Anyone?

If you’re not into that, this recipe is great because it’s so versatile. The protein can easily be switched out for shrimp, steak or chicken or anything! Any ingredient in the sauce can easily be adjusted and there are endless toppings to please every person.

It a great meal for a party, a busy weeknight, or when you’re craving Asian food takeout! My lettuce wraps always turn into salads since I am a messy person but they still taste amazing. Bring leftovers the next day and I guarantee your coworkers will be asking where you got it.

Nutrition Info:

Tofu: Tofu is a good source of proteinand contains all nine essential amino acids. It is also an excellent source of iron and calcium and the minerals manganese, selenium and phosphorous. In addition, tofu is a good source of magnesium, copper, zinc and vitamin B1.

Bean Sprouts: making sprouts richer in protein, folate, magnesium, phosphorus, manganese and vitamins C and K than un-sprouted plants. Sprouts also tend to contain higher levels of essential amino acids.

Peanuts:are high in fat, consisting mostly of mono- and polyunsaturated fatty acids.Peanuts are an excellent source of many vitamins and minerals. These include biotin, copper, niacin, folate, manganese, vitamin E, thiamin, phosphorus, and magnesium.

Carrots: are an excellent source of vitamin A in the form of beta-carotene. They are also a good source of several B-vitamins, vitamin K and potassium.

Tofu Lettuce Wraps

Cuisine

Asian

Prep Time

20 mins

Cook Time

20 mins

Servings

4 servings

Ingredients

Peanut Sauce

  • 1/2 Cup Peanut butter
  • 1/3 Cup Low Sodium Soy Sauce or Coconut Aminos
  • 1/4 cup Sesame Oil
  • 1/4 cup Rice Vinegar
  • 2 Tbsp Sriracha
  • 2 Tbsp Sugar
  • Ground Ginger to taste
  • 1 Clove of Garlic, peeled, mincedTofu, Noodles, Lettuce
  • 1 Container Extra Firm Tofu (14 oz)
  • 4 ounces noodles (I used seaweed rice noodles)
  • Head of Butter Lettuce (leaves for wrapping)

Toppings

  • ½ cup Cilantro
  • 1 Lime
  • ½ Cup Peanuts or Cashews
  • ½ cup Scallions,
  • ½ Cup Shredded Carrot
  • 2 Cups Sprouts
  • Drizzle leftover sauce

Instructions

  1. Soak noodles in a bowl of lukewarm water for while prepping the rest of the food
  2. Use a food processor to blend all of the ingredients together until smooth
  3. Drain and press the tofu with some paper towels to soak up some of the water
  4. Cut tofu into small pieces
  5. Heat some oil in a skillet
  6. Add the tofu and stir-fry about 15 minutes or until golden brown
  7. Add half the sauce to the pan and fry for another 3-5 minutes
  8. Transfer tofu to a bowl
  9. Drain and rinse the noodles
  10. Add a bit more oil to the pan and add the noodles with half of the remaining sauce
  11. Stir fry for a couple minutes until the noodles are coated in the sauce (tip: add a splash of water if it’s too sticky)
  12. Remove from heat and toss with the tofu
  13. Fill a butter lettuce leaf with the noodle/tofu mixture
  14. Add toppings and enjoy!

Things You Might Need

Food Processor

Seaweed Rice Noodles

Ingredients: Coconut Aminos, Minced Ginger, Unsalted Peanuts, Peanut Butter, Rice Vinegar, Sesame Oil

Lime Squeezer

The Final Product