Tofu and Mushroom Lettuce Wraps with Peanut Sauce

• 份量: 4 servings
• 准备时间: 30 minutes
• 总时间: 50 minutes

配料

1 lb extra firm tofu (I froze mine overnight for a ‘meatier’ texture)

1/2 lb fresh mushrooms (I used button mushrooms)

2-3 tbsp neutral oil

1 small onion (diced)

4 cloves garlic (minced)

1 thin slice ginger (minced)

1 small carrot (peeled and diced)

1/2 bell pepper (seeded and diced (you can use the rest for wrapping, see notes)

1 tbsp soy sauce

1 tbsp dark mushroom soy sauce (optional for color)

1-2 tbsp sugar (adjust to desired taste)

1/2 tbsp chili sauce (optional for heat)

Black pepper

2 tbsp peanut butter (I used plain and lightly salted PB)

3-4 tbsp warm water (adjust to desired consistency)

1 tbsp hoisin sauce

1/2 to 1 tbsp chili sauce (adjust to heat)

1 tbsp soy sauce

Juice from 1/2 lime

Drizzle of sesame oil

2 tbsp maple syrup or sweetener of choice

1 head ice lettuce

Rice paper (optional)

步骤

FILLING

Drain the tofu from water and press to remove any excess water. Crumble or mash the tofu with your hands.

For the mushrooms, you can roughly chop, mince, or dice these.

Heat a large skillet or wok over medium heat. Add the oil.

Once hot, add the crumbled/mashed tofu into the skillet or wok. Leave the tofu to cook until lightly golden brown, moving around every minute or so.

The tofu doesn’t have to be very crispy, just lightly golden enough to resemble minced meat - the excess water will also have evaporated at this point so the tofu is a lot more firm.

Once the tofu is golden brown, remove the tofu from the skillet or wok.

Add 1 tbsp oil and sauté the onion until translucent, around 30 seconds, then add your garlic and ginger.

Once the garlic and ginger are aromatic, add the carrot and bell pepper. Cook until tender.

Add back the tofu and then season everything with soy sauce, dark mushroom soy sauce, sugar, chili sauce, and pepper. Mix well and leave to cook for 1-2 more minutes until the seasonings are absorbed.

Turn off the heat. Transfer the filling to a bowl to allow to cool for a few minutes.

PEANUT SAUCE

Note: my peanut butter was already quite dry so I had to mix this with warm water until smooth.

Mix all the peanut sauce ingredients together in a bowl.

LETTUCE

Separate the lettuce leaves and wash with cold water.

Dry the lettuce leaves.

WRAPS/ASSEMBLY

For lettuce wraps, scoop a generous amount of filling over the lettuce. Add a generous amount of sauce. Wrap and enjoy!

RICE PAPER ROLL OPTION

For rice paper spring rolls, prepare a dish or plate with room temperate water. Dip the rice paper on both sides for a few seconds in the water (just until both sides are wet), then place the rice paper on your large chopping board.

Add a piece of lettuce, sliced bell pepper, any other vegetables of your choice, and 2 tbsp of the tofu-mushroom filling.

Press down and tuck the filling well before rolling to the top. Fold the left of the wrapper towards the center, and then fold the right towards the center. Wrap to seal the roll.

Using a sharp knife, slice the spring roll in half. Enjoy with the peanut sauce.

The spring rolls and lettuce wraps are best enjoyed fresh! You can prepare the filling beforehand and add this over the lettuce wrap or in the rice paper rolls when ready to enjoy.

营养

• 卡路里: 279 kcal
• 总脂肪: 15 g
• 饱和脂肪: 2 g
• 不饱和脂肪: 12 g
• 反式脂肪: 0.03 g
• 胆固醇: 0.1 mg
• 钠: 991 mg
• 总碳水化合物: 25 g
• 膳食纤维: 3 g
• 总糖: 16 g
• 蛋白质: 14 g