Week 87: Tofu Lettuce Wraps

Recipe courtesy of: Fat Girl in a Skinny Body

I know what you're thinking. I can hear you know:

"But, Jennifer, you guys have already made lettuce wraps. Isn't the point to make something NEW???"

This is true. Only these lettuce wraps are different because they're vegetarian. Instead of chicken, they use tofu.

Another important difference was the Peanut Satay Sauce. No lettuce wraps needed...just grab a spoon. I won't judge.

Sidenote: Does anyone else find it horribly difficult to get whole lettuce leaves off of the head that are actually good for holding all the filling? I find this to be SO hard.

Year of Yum Rating: 4 STARS

INGREDIENTS
Lettuce Wraps:
14 ounces firm tofu, drained
2 cups diced mushrooms (shitake are best, but any will do)
1 cup diced yellow onion
2 tbsp minced garlic
2 tsp sesame oil
1/2 cup stir fry sauce (I used one from Trader Joe's)
1 tbsp sherry wine vinegar
1 tsp cornstarch
2 tbsp soy sauce
1 tsp ground ginger
2 tsp brown sugar

1 head iceburg lettuce

Peanut Satay Sauce:
1 tablespoon dark sesame oil
2 cloves garlic , minced
1 1/2 teaspoon ground ginger
2 tablespoons red wine vinegar
2 tbsp brown sugar
2 tablespoons soy sauce
1/2 cup smooth peanut butter
1/4 cup ketchup
2 tablespoons dry sherry
1 1/2 teaspoon freshly squeezed lemon juice

DIRECTIONS
Combine stir fry sauce, sherry, soy sauce, ginger, brown sugar and cornstarch in a small bowl; set aside.

Heat the sesame oil in a skillet over medium heat. Add the onion and cook until almost translucent, then add the garlic and mushrooms. Cook for about 5 minutes then add crumbled tofu. Cook for about 5 minutes, then add the sauce.

Cook for about 10-15 minutes until the sauce reduces to a consistency you like.

To make the satay sauce, whisk together all ingredients in a bowl and refrigerate until ready to serve. Put out at room temperature at least 15 minutes before serving. If the sauce if too thick for you, just whisk in some water.

To serve, place desired amount of tofu mixture in lettuce leaf, spoon on peanut satay and wrap to enclose.