I've been laying low do to a (self-diagnosed) pulled muscle in my back, and figured it was the perfect time to try some lettuce wraps. This was before I realized how much time I'd be standing on my feet chopping all the ingredients... luckily no harm no foul, the back's almost back to normal!
These aren't something I've eaten alot of, so I consulted some recipes I had bookmarked and ended up using what I already had in my kitchen.
Asian Lettuce Wraps
1T neutral-flavored oil (I use Smart Balance blend)
2T chopped shallots
1T chopped garlic
1-2T freshly grated ginger
1/2 block extra firm tofu, pressed quickly to remove water and crumbled
~1c each, finely diced:
mushrooms (i used a blend of shiitake & baby bellas)
red bell pepper
bamboo (i had an 8oz can)
3T hoisin sauce
1T soy sauce
1/2-1t siracha (to taste)
1/2t toasted sesame oil
1 1/2T rice wine vinegar
1T spicy peanut butter (I used PB & Co's The Heat is On, see Nick's recipe to make your own)
butter lettuce leaves (I suspect cabbage or other sturdy leaf would work as well)
freshly chopped cilantro (I used Fresh Frozen)
Heat oil in large skillet/wok. Add shallots, garlic and ginger, saute until fragrant, ~2min. Add crumbled tofu and mushrooms, saute until lightly browned, ~5min. Season with some sea salt and fresh ground pepper.
Prepare sauce (I used a small measuring cup) by whisking together hoisin through peanut butter. Add red pepper, bamboo, carrots, and cucumber, followed by the sauce. Stir and saute ~4min. I added the celery in the last minute or two of cooking so it would retain some crunch.
Remove from heat and transfer to serving bowl. Separate lettuce leaves and clean. Assemble wraps by adding filling to leaves and topping with cilantro and peanuts, then devour!
What are your favorite ingredients to add to lettuce wraps???