Tofu Lettuce Wraps with Peanut Butter Hoisin Sauce

I wish you could have seen M’s face while we were eating these lettuce wraps. It was hilarious. M is not a tofu fan, and despite my having fed him tofu multiple times, this was finally his breaking point. Too much tofu! (Thank goodness I tweaked the original recipe to add in some sauteed vegetables, otherwise I don’t think he would have touched it.) I, being a fan of tofu, really enjoyed this dish. The tofu mixture was filling without being heavy. The peppers and chili sauce added a nice zip. The peanut butter hoisin sauce has a subtle sweetness that balances out the spice of the tofu mixture perfectly. For the non-tofu eaters in your life, you could easily substitute ground chicken or ground turkey for the tofu, or make a meat variety with some thinly sliced steak.

Begin by sauteing a shallot in some vegetable oil. Add in water, peanut butter, hoisin sauce and crushed red pepper. Whisk together and bring the mixture to a boil. Cook until slightly thickened, about 1 minute. Set aside.

Tofu Lettuce Wraps with Peanut Butter Hoisin Sauce

In a large wok, heat sesame oil. Add in diced red pepper and sliced green onions. Saute until softened.

Tofu Lettuce Wraps with Peanut Butter Hoisin Sauce

To the pepper and onion, add in pressed, crumbled tofu. Saute for 5 minutes.

Tofu Lettuce Wraps with Peanut Butter Hoisin Sauce

To the tofu, add soy sauce, ginger, sugar and chile paste. Saute one minute.

Tofu Lettuce Wraps with Peanut Butter Hoisin Sauce

Serve these buffet-style with lettuce leaves, tofu mixture, and peanut butter hoisin sauce.

Tofu Lettuce Wraps with Peanut Butter Hoisin Sauce

Tofu Lettuce Wraps with Peanut Butter Hoisin Sauce

Tofu Lettuce Wraps with Peanut Butter Hoisin Sauce
Write a review
Print
Sauce
  1. 1 teaspoon vegetable oil
  2. 1 tablespoon minced shallot
  3. 1/3 cup water
  4. 2 tablespoons creamy peanut butter
  5. 4 teaspoons hoisin sauce
  6. 1/8 teaspoon crushed red pepper
Filling
  1. 1 (14-ounce) package extra-firm tofu, drained and crumbled
  2. 1 tablespoon dark sesame oil
  3. 6 thinly sliced green onions (about 2/3 cup), divided
  4. 1 red pepper, diced
  5. 3 tablespoons low-sodium soy sauce
  6. 1 teaspoon grated fresh ginger
  7. 2 teaspoons sugar
  8. 1 tablespoon chile paste
  9. 8 Bibb lettuce leaves
Instructions
  1. Begin by sauteing a shallot in some vegetable oil. Add in water, peanut butter, hoisin sauce and crushed red pepper. Whisk together and bring the mixture to a boil. Cook until slightly thickened, about 1 minute. Set aside.
  2. In a large wok, heat sesame oil. Add in diced red pepper and sliced green onions. Saute until softened.
  3. To the pepper and onion, add in pressed, crumbled tofu. Saute for 5 minutes.
  4. To the tofu, add soy sauce, ginger, sugar and chile paste. Saute one minute.
  5. Serve these buffet-style with lettuce leaves, tofu mixture, and peanut butter hoisin sauce.
Adapted from Cooking Light
Adapted from Cooking Light
Two Forks One Love http://twoforksonelove.com/

Share
New Orleans Style BBQ Shrimp

New Orleans Style BBQ Shrimp

I was going to post a different recipe today, but this shrimp recipe was SO SO GOOD I couldn’t wait another day to share it with you. This past weekend was my future sister-in-law’s bachelorette party. I sadly, wasn’t able to attend, but having the first official wedding event for my brother’s wedding had meRead More

Share
Five for Friday: Five Things to Make You Smile

Five for Friday: Five Things to Make You Smile

To say this Summer flew by would be the understatement of the century. There is exactly one Friday remaining in Summer. I swear I was just coming up with my Memorial Day recipe run down. So, so sad this Summer — my LAST in DC — is almost over. Let’s focus on somethings to put aRead More

Share
Oven Baked Turkey Tacos

Oven Baked Turkey Tacos

I love tacos. I seriously think that if I could only eat one thing for the rest of my life, it would be tacos. Pretty much anything can go in a taco so it would be hard to repeat: Chicken, shrimp, veggies, steak, soft tacos, hard tacos, tacos broken into chip form…Infinite possibilities. Up untilRead More

Share
Chicken Saltimbocca

Chicken Saltimbocca

The plan was to make this on Sunday. I took the chicken out of the freezer after I returned home from picking up the groceries around 10 and put it on the counter to start thawing, asking M to please remind me the chicken was out. About an hour later M suggested we head toRead More

Share
Spicy Sausage Pasta

Spicy Sausage Pasta

I used to really love grocery shopping, but it’s become more and more of a chore. I think meal planning, compounded with cooking, compounded with cleaning, compounded with shopping, compounded with blogging, has just pushed me over the edge. Luckily, Harris Teeter offers an “Express Lane” service. You go online, select the products you wantRead More

Share
Chicken Enchilada Casserole

Chicken Enchilada Casserole

Do you guys watch the TV show Chopped? I’m a huge fan. I love seeing what is in the mystery baskets and how the chefs combine ingredients that don’t seem to go together at all into something that looks absolutely delicious. When M and I returned home from seeing our soon-to-be house, my pantry wasRead More

Share
Home Sweet Home

Home Sweet Home

You may have noticed that I’ve been MIA for a few days…but, I promise I have a good excuse. Last Wednesday, M and I boarded a plane to Atlanta, Georgia. It wasn’t a secret or surprise trip, but it wasn’t something I could mention on my blog yet. So, I just disappeared. I know IRead More

Share

© 2014 Two Forks One Love. All content and images are property of Two Forks One Love and may not be reproduced without permission.

I'd love to hear from you. Email me!

Google+