Name: Asian Tofu-Peanut Lettuce Wraps with Carrot, Cucumber, Cilantro & Mint
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ heads butter (Boston) lettuce; 3 medium carrots; 1 small bunch cilantro; 1 ½ English cucumbers; 3 (340 g) pkgs extra firm tofu; 1 small pkg fresh mint; 3 cloves garlic; 3 limes; 1 ½ cups peanuts, roasted unsalted; 1 medium red onion; brown sugar; chili-garlic sauce; salt; soy sauce; toasted sesame oil

Asian Tofu-Peanut Lettuce Wraps with Carrot, Cucumber, Cilantro & MintAsian Tofu-Peanut Lettuce Wraps with Carrot, Cucumber, Cilantro & Mint — a 45-minute dinner recipe with 15 ingredients, serving 6.Ingredients

1 ½ heads butter (Boston) lettuce

3 medium carrots

1 small bunch cilantro

1 ½ English cucumbers

3 (340 g) pkgs extra firm tofu

1 small pkg fresh mint

3 cloves garlic

3 limes

1 ½ cups peanuts, roasted unsalted

1 medium red onion

brown sugar

chili-garlic sauce

salt

soy sauce

toasted sesame oil

Instructions

Cut tofu in half along the long side. Sandwich tofu between clean towels or paper towels and place on a large baking sheet pan. Place a cutting board with something heavy on top and set aside to press out excess water.

Wash and dry the fresh produce.

Zest and juice limes into a small bowl, stir to combine, and set aside.

Preheat a large skillet over medium-high heat.

While the skillet heats up, peel, halve, and thinly slice onion.

Once the skillet is hot, add oil and swirl to coat the bottom. Add the onion and cook, stirring often, until soft and golden, 4-5 minutes.

Crumble the tofu with your fingers into the skillet. Add half the lime mixture (reserving the rest for the sauce), sugar, chili-garlic sauce, and salt to the skillet; stir to combine. Cook, stirring often, until tofu turns golden brown, 10-12 minutes.

While the tofu is cooking, add soy sauce, sugar, and chili-garlic sauce to the bowl with the reserved lime mixture. Whisk to combine the sauce and set aside.

Peel, trim, and thinly slice carrots; place in a large bowl.

Trim and small dice cucumbers; add to the bowl with the carrots.

Shave cilantro leaves off the stems; pick mint leaves off the stems. Discard stems, roughly chop the leaves, and add to the bowl with the veggies. Stir to combine the salad.

Peel and mince garlic. Roughly chop peanuts.

When the tofu is golden brown, add garlic and peanuts to the skillet, stir to combine, and remove from heat.

Separate the lettuce into leaves. Pile leaves, in stacks of two per wrap, onto plates. Fill each wrap with salad and tofu-peanut mixture; drizzle with sauce and enjoy!

Open this recipe in Flambette