When you put 5-Ingredient Vegan Thai Peanut Dressing on anything- it’s amazing. These lettuce wraps are beyond amazing! They are also very quick and easy to make which is how we like to do it.
Author: wholly deliciousness!
Extra Firm Tofu
, pressed, crumbled
, thinly sliced
La Choy® Rice Noodles
Ground Black Pepper
Thai Peanut Dressing
Creamy Natural Peanut Butter
Pure Maple Syrup
Low-Sodium Soy Sauce
or Lite Soy Sauce
Extra Firm Tofu (1 block)
into 3 pieces and press each with paper towels to remove any liquid.
Creamy Natural Peanut Butter (1/4 cup)
into a microwave-safe bowl and heat to soften, about 30-40 seconds.
Canola Oil (1/2 cup)
Pure Maple Syrup (2 Tbsp)
Low-Sodium Soy Sauce (2 Tbsp)
Sesame Oil (1 Tbsp)
to peanut butter and whisk to combine. Set aside.
Iceberg Lettuce (1 head)
and set aside to dry.
Oil (as needed)
to the wok or pan and turn on medium-high. Crumble tofu by hand into the pan. Add
Mushrooms (1 pckg)
and cook while stirring frequently, until browned. Sprinkle with
Salt (to taste)
Ground Black Pepper (to taste)
Scallions (3 stalks)
. Stir peanut sauce and pour over tofu mixture. Cook just a minute longer, being careful not to soak up all of the sauce.
Spoon tofu mixture into lettuce leaves and top with more scallions and crispy
La Choy® Rice Noodles (1 cup)
. Pour extra sauce on top for more peanut flavor, enjoy!
I used butter lettuce leaves this time, although I highly recommend going with a harder leaf such as iceberg- the softer the leaf, the harder it is to eat!
Nutrition Per Serving
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