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Thai Tofu Lettuce Wraps




Source of Recipe


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Thai Tofu Lettuce Wraps

Country Woman March/April 2007
11 reviews rate this recipe 4 of 5 stars.
Prep/Total Time: 25 min.
Yield: 4 servings.

I couldn't keep this yummy, light lunch under wraps. The original recipe featured chicken, but I modified it for my vegetarian husband. Now both of us prefer the Thai-style tofu version. —Laureen Pittman, Riverside, California

Ingredients:
• 1/4 cup rice vinegar
• 1/4 cup canola oil
• 2 tablespoons lime juice
• 2 tablespoons mayonnaise
• 2 tablespoons creamy peanut butter
• 1 tablespoon brown sugar
• 1 tablespoon soy sauce
• 2 teaspoons minced fresh gingerroot
• 1 teaspoon sesame oil
• 1 teaspoon Thai chili sauce
• 1 garlic clove, peeled

• 1/2 cup minced fresh cilantro, divided
• 1 package (14 ounces) firm tofu, drained and cut into 1/2-inch cubes
• 1/2 cup chopped green onions
• 1/2 cup shredded carrots
• 1 small sweet red pepper, diced
• 3/4 cup dry roasted peanuts, chopped, divided
• 8 Bibb or Boston lettuce leaves

Directions:
1. For dressing, in a blender, combine the first 11 ingredients; cover and process until smooth. Stir in 1/4 cup cilantro.

2. In a large bowl, combine the tofu, onions, carrots, red pepper, 1/2 cup peanuts and remaining cilantro. Add dressing and toss to coat. Divide among lettuce leaves; sprinkle with remaining peanuts. Fold lettuce over filling.

1 serving (2 each) equals 507 calories, 43 g fat (6 g saturated fat), 3 mg cholesterol, 558 mg sodium, 20 g carbohydrate, 4 g fiber, 18 g protein.