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
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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/

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One Response to Tofu Lettuce Wraps with Peanut Butter Hoisin Sauce

  1. Lovely recipe Jacki, that PB hoisin sauce sounds amazing!

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