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RECIPE
22 INGREDIENTS12 STEPS5hr

Tofu & Crispy Brown Rice Lettuce Wraps with Peanut & Lime Sauce

5.0
4 Ratings
Marinated tofu and crispy rice add so much flavor and texture to these plant-based lettuce wraps. Start out your week nice and easy with this Meatless Monday recipe!
Tofu & Crispy Brown Rice Lettuce Wraps with Peanut & Lime Sauce Recipe | SideChef
Marinated tofu and crispy rice add so much flavor and texture to these plant-based lettuce wraps. Start out your week nice and easy with this Meatless Monday recipe!
SideChef
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
https://www.SideChef.com
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Estimated Total: Estimated Total:
Fulfilled by
SideChef
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
https://www.SideChef.com
5hr
Total Time
1hr
Active Time
$3.72
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4

Tofu Marinade

1 block
(14 oz)
Extra Firm Tofu
1/3 cup
1/4 cup
Hot Sauce
2 Tbsp
Brown Sugar
1 Tbsp
2 Tbsp
4 cloves
Garlic , grated

Sesame Lime Dressing

3 Tbsp
Peanut Butter
2 Tbsp
1 Tbsp
1 clove
Garlic , grated
1 Tbsp
Fresh Ginger , grated
1
Lime , juiced

Tofu Coating

1/2 cup
1 tsp

Crispy Rice

2 1/2 cups
Water
2 Tbsp
1 Tbsp

Assembly

1 head
Lettuce
preferably Romaine, 12 leaves
2 Tbsp
Chopped Scallions
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Nutrition Per Serving

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CALORIES
436
FAT
23.5 g
PROTEIN
18.5 g
CARBS
43.5 g

Cooking Instructions

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Step 1
Rinse and drain the Brown Rice (1 cup) until the water runs clear.
Step 2
Cook the brown rice on the stovetop with Water (2 1/2 cups) for 30-40 minutes on medium-high heat. Once cooked, let cool, then place in the freezer to quickly dry out while you prepare the other ingredients. You can also do this in advance and store the rice in a covered container in the fridge overnight.
Step 3
Wrap the Extra Firm Tofu (1 block) between a few sheets of paper towel or a clean kitchen towel. Place between two plates or cutting boards and rest a few heavy cans or a cast-iron skillet on top. Wait 15-30 minutes for excess moisture to drain out of the tofu.
Step 4
Combine the Peanut Butter (3 Tbsp) , Soy Sauce (2 Tbsp) , Sriracha (1 Tbsp) , Garlic (1 clove) , Fresh Ginger (1 Tbsp) , and Lime (1) into a jar. Ensure that the lid is tight and shake to combine. Store in the fridge until ready to serve.
Step 5
Pat the tofu dry and cut into 1-inch by 1-inch (2cm) cubes.
Step 6
Combine the Soy Sauce (1/3 cup) , Hot Sauce (1/4 cup) , Brown Sugar (2 Tbsp) , Lime Juice (1 Tbsp) , Garlic (4 cloves) , and Fresh Ginger (2 Tbsp) in a glass container or bowl.
Step 7
Coat the tofu with the marinade. Refrigerate for at least 4 hours or overnight.
Step 8
Remove the tofu blocks from the marinade and leave to dry slightly on a baking rack.
Step 9
Prepare the tofu coating by combining the Corn Starch (1/2 cup) , Salt (1 tsp) , and Ground Black Pepper (1 tsp) . Toss the tofu in the coating.
Step 10
Fry in a shallow pan with oil until crispy. Leave to drain on a wire rack.
Step 11
Place Butter (2 Tbsp) and Olive Oil (1 Tbsp) into a heavy frying pan. Add dry, cooked rice and stir until cripsy, about 10 minutes.
Step 12
Assemble the Lettuce (1 head) leaves by layering tofu, crispy rice, peanut lime dressing, and Scallions (2 Tbsp) .
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Nutrition Per Serving
Calories
436
% Daily Value*
Fat
23.5 g
30%
Saturated Fat
5.9 g
30%
Trans Fat
0.0 g
--
Cholesterol
16.1 mg
5%
Carbohydrates
43.5 g
16%
Fiber
6.1 g
22%
Sugars
11.1 g
--
Protein
18.5 g
37%
Sodium
2782.2 mg
121%
Vitamin D
--
--
Calcium
279.5 mg
22%
Iron
4.1 mg
23%
Potassium
620.7 mg
13%
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