Spicy Tofu Lettuce Wraps
Leftover garnishes for this easy appetizer can be used to season the Hot Pot.
Ingredients
Filling
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2 teaspoons vegetable oil
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1 medium onion, chopped (1 1/2 cups)
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1 tablespoon minced fresh ginger
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1 tablespoon minced lemongrass
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2 cloves garlic, minced (2 teaspoons)
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1 pound extra-firm tofu, crumbled
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1 8-ounce can water chestnuts, drained and chopped
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4 tablespoons low-sodium soy sauce
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4 tablespoons hoisin sauce
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1 to 2 teaspoons vegetarian chile sauce, such as vegetarian sriracha
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16 butter lettuce or iceberg lettuce leaves
Garnishes
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1 large carrot, peeled and grated
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1/2 cup chopped green onions
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1/2 cup chopped fresh mint
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1/2 cup finely chopped peanuts
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Hoisin and chile sauces
Directions
1.
To make Filling: Heat oil in large skillet over medium heat. Add onion, ginger, lemongrass, and garlic, and cook 7 to 10 minutes, or until onions are soft and beginning to brown. Add tofu and water chestnuts, breaking tofu into small crumbles; cook 4 minutes, or until heated through. Stir in soy sauce, hoisin sauce, and chile sauce. Transfer to serving bowl.
2.
Place lettuce leaves on platter, and set out garnishes in small serving bowls. Let guests wrap tofu mixture in lettuce leaves, and top with their choice of garnishes. Reserve extra garnishes for Hot Pot.
Nutrition information
Calories 88, Total Fat 4 g, Saturated Fat 0.5 g, Sodium 260 mg, Carbohydrate 8 g, Fiber 2 g, Protein 5 g, Sugars 3 g.
Percent Daily Values are based on a 2,000 calorie diet
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