A fresh and flavorful appetizer or light meal, these lettuce wraps feature a savory peanut-infused filling with vegetables and tofu, topped with crushed peanuts and a drizzle of peanut sauce.
Ingredients
For the Filling:
- 1 tbsp vegetable oil
- 1 cup tofu, crumbled (or ground chicken/shrimp for non-vegetarian)
- 1/2 cup carrots, shredded
- 1/2 cup red bell pepper, diced
- 1/4 cup green onions, chopped
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1 tsp sugar
For the Peanut Sauce:
- 1/4 cup peanut butter
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1 tsp honey or sugar
- 2-3 tbsp warm water (to thin)
For Serving:
- Crisp lettuce leaves (e.g., butter lettuce or romaine)
- Crushed peanuts
- Fresh cilantro
- Lime wedges
- Chili slices (optional, for spice)
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Serves:
4 people
Instructions
- Prepare the Peanut Sauce:
- In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, and warm water until smooth. Set aside.
- Cook the Filling:
- Heat oil in a skillet over medium heat. Add garlic and sauté until fragrant (about 30 seconds).
- Add crumbled tofu (or your chosen protein), carrots, and bell peppers. Stir-fry for 5-7 minutes until cooked through.
- Stir in soy sauce, lime juice, and sugar. Mix well and cook for another minute.
- Assemble the Wraps:
- Spoon the filling into lettuce leaves. Drizzle with peanut sauce and garnish with crushed peanuts, cilantro, and chili slices.
- Serve:
- Arrange on a platter and serve with lime wedges for an extra tangy touch.
Nutritional Information (Per Wrap):
- Calories: 150 kcal
- Protein: 7g
- Carbohydrates: 10g
- Fat: 10g
- Sodium: 250mg
Notes
- Substitute tofu with tempeh or chickpeas for variety.
- Add bean sprouts or cucumbers for extra crunch.
- Peanut sauce can be made ahead and stored in the refrigerator for up to 3 days.
Let me know if you’d like more recipes or tips! 😊