Name: Spicy Sesame Tofu Lettuce Wraps with Fresh Peppers & Sugar Snap Peas
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 heads butter (Boston) lettuce; 3 (340 g) pkgs extra firm tofu; 6 cloves garlic; 3 (2 ½ cm) pieces ginger root; 1 ½ small bunches green onions (scallions); 1 ½ limes; 3 red bell peppers; 1 ½ (227 g) pkg sugar snap peas; chili-garlic sauce; pure maple syrup; rice vinegar; sesame seeds; soy sauce; tahini; toasted sesame oil

Spicy Sesame Tofu Lettuce Wraps with Fresh Peppers & Sugar Snap PeasSpicy Sesame Tofu Lettuce Wraps with Fresh Peppers & Sugar Snap Peas — a 35-minute dinner recipe with 15 ingredients, serving 6.Ingredients

3 heads butter (Boston) lettuce

3 (340 g) pkgs extra firm tofu

6 cloves garlic

3 (2 ½ cm) pieces ginger root

1 ½ small bunches green onions (scallions)

1 ½ limes

3 red bell peppers

1 ½ (227 g) pkg sugar snap peas

chili-garlic sauce

pure maple syrup

rice vinegar

sesame seeds

soy sauce

tahini

toasted sesame oil

Instructions

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

Peel and mince the garlic. Peel and mince or grate the ginger. Add both to a medium bowl.

Add tahini, maple syrup, chili-garlic sauce, soy sauce, and rice vinegar to the bowl with the garlic and whisk to combine. Thin the sauce out with 1-3 tbsp of water, if needed, to reach a honey-like consistency.

Cut the tofu planks into ½-inch cubes.

Preheat a large skillet over medium-high heat. Once the skillet is hot, add oil and swirl to coat the bottom.

Add tofu to the skillet and cook, undisturbed, for 4 minutes. Once a golden brown crust forms, toss the tofu every minute for an additional 5 minutes. Cook in batches if necessary.

Meanwhile, wash and dry the fresh produce.

Once tofu is golden brown on all sides, turn heat down to low and add sauce to the skillet. Stir until tofu is well coated, then remove from heat and let sit for 5 minutes, allowing the tofu to soak up the sauce.

Seed the bell peppers and slice into thin strips.

Cut the snap peas crosswise into ¼-inch pieces at an angle.

Trim off and discard the ends of the green onions; cut the onions crosswise into ¼-inch pieces at an angle.

Cut the lime into wedges.

Separate the lettuce into leaves. Pile leaves, in stacks of two per wrap, onto plates.

To serve, spoon the tofu onto lettuce stacks, then top with snap peas, peppers, green onions, and sesame seeds. Garnish with lime wedges and enjoy!

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