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.
Total Time
15min
4.5
6 Ratings
Author: Wholly Deliciousness!
Servings:
8
Ingredients
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
•
to taste
Salt
•
to taste
Ground Black Pepper
•
as needed
Oil
Thai Peanut Dressing
•
4
Tbsp
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
1.
Tear Extra Firm Tofu (1 block) into 3 pieces and press each with paper towels to remove any liquid.
2.
Scoop Creamy Natural Peanut Butter (1/4 cup) into a microwave-safe bowl and heat to soften, about 30-40 seconds.
3.
Add Canola Oil (1/2 cup), Pure Maple Syrup (1/8 cup), Low-Sodium Soy Sauce (1/8 cup), and Sesame Oil (1 tablespoon) to peanut butter and whisk to combine. Set aside.
4.
Rinse Iceberg Lettuce (1 head) and set aside to dry.
5.
Add Oil (as needed) to the wok or pan and turn on medium-high. Crumble tofu by hand into the pan. Add Mushroom (1 package) and cook while stirring frequently, until browned. Sprinkle with Salt (to taste) and Ground Black Pepper (to taste).
6.
Add Scallion (3 stalk). Stir peanut sauce and pour over tofu mixture. Cook just a minute longer, being careful not to soak up all of the sauce.
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!
Author's Notes
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
CALORIES
258
FAT
20.8 g
PROTEIN
2.9 g
CARBS
16.4 g
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