Vegan Thai Peanut Lettuce Wraps

Ingredients

Servings

8 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

Lettuce Wraps

1 block
(14 oz)

Extra Firm Tofu , pressed, crumbled

1 head

Iceberg Lettuce

1 pckg

Mushrooms , chopped

3 stalks

Scallions , thinly sliced

1 cup

Rice Noodles

Used La Choy® Rice Noodles

to taste

Salt

to taste

Ground Black Pepper

as needed

Oil

Thai Peanut Dressing

1/4 cup

Creamy Natural Peanut Butter

1/2 cup

Canola Oil

2 Tbsp

Pure Maple Syrup

2 Tbsp

Low-Sodium Soy Sauce

or Lite Soy Sauce

1 Tbsp

Sesame Oil

Cooking Instructions

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Step 1

Tear Extra Firm Tofu (1 block) into 3 pieces and press each with paper towels to remove any liquid.

Step 2

Scoop Creamy Natural Peanut Butter (1/4 cup) into a microwave-safe bowl and heat to soften, about 30-40 seconds.

Step 3

Add Canola Oil (1/2 cup) , Pure Maple Syrup (2 Tbsp) , Low-Sodium Soy Sauce (2 Tbsp) , and Sesame Oil (1 Tbsp) to peanut butter and whisk to combine. Set aside.

Step 4

Rinse Iceberg Lettuce (1 head) and set aside to dry.

Step 5

Add 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) and Ground Black Pepper (to taste) .

Step 6

Add 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.

Step 7

Spoon tofu mixture into lettuce leaves and top with more scallions and crispy Rice Noodles (1 cup) . Pour extra sauce on top for more peanut flavor, enjoy!