My hubby requested Indo-Chinese food for dinner. I was going to make noodles and fried rice but I wanted to make something new as well, so tofu lettuce wraps came to mind. I had never made them before and only had them once at P. F. Chang's a few years ago! I went to Whole Foods and picked up butter lettuce, tofu and peanut butter. The peanut butter was probably the best I've ever had! It was the Whole Foods brand (365) peanut butter. So peanuty and so buttery...YUM! Move over Skippy & Jiffy.
Anyway, I came home and just threw some ingredients together and voila...came up with a delicious peanut sauce. Also, butter lettuce is preferred because of its smooth texture. And they're small and cute!
Ingredients
1 1/2 tbsp Extra Virgin Olive Oil
1/2 tsp minced garlic
1/2 tsp minced ginger
1 cup cubed firm tofu (see step 1)
1 head of butter lettuce (separated)
2 tbsp chopped roasted peanuts
1/4 cup peanut butter
2 tbsp honey
1 tsp agave nectar*
1 tbsp soy sauce
1/2 tsp rice wine vinegar
1-2 tbsp Sambal Olek or Sriracha (you can add more of you want it to be spicier)
Steps
- Remove tofu from the package and drain out the water. Place tofu on several paper towels and gently press on it to get excess water out. Then cut the tofu in small cubes.
- Peanut Sauce: In a bowl, mix peanut butter, honey, soy sauce, rice wine vinegar, Sambal Olek or Sriracha.
- Heat oil in a wok on medium heat.
- Add garlic & ginger and cook for 30-40 seconds. Be sure that the garlic doesn't get burnt (it will turn brown and taste bitter).
- Add tofu and stir for 2-3 minutes.
- Add half of the peanut sauce and stir until tofu is coated with the sauce. Add more if needed and use the rest as dipping sauce.
- Mix in chopped roasted peanuts.
- Put a spoonful of tofu on lettuce leaves/cups and serve with extra peanut sauce and/or Sriracha.
Serves 2 | Time 20-30 minutes
*If you don't have agave nectar, then you can replace that with honey
