Serves 3
Ingredients
Sauce:
• 1 teaspoon olive oil
• 1 tablespoon minced shallot
• 1 clove of garlic (minced)
• 2 tablespoons creamy peanut butter
• 4 teaspoons Hoisin sauce
• 1/8 teaspoon crushed red pepper
• 1/3 cup water
• 1 tablespoon fresh lime juice
Filling:
• 410g (14 oz) packaged extra-firm tofu, drained and crumbled
• 1 tablespoon dark sesame oil
• 6 thinly sliced green onions (about 2/3 cup), divided
• 1/2 cup plus 2 tablespoons chopped fresh cilantro, divided
• 2 teaspoons low sodium soy sauce
• 1 teaspoon grated fresh ginger
• 2 teaspoons sugar
• 1/2 teaspoon Sriracha (hot chili sauce, such as Huy Fong)
• 1 cup matchstick-cut cucumbers
• 1 cup matchstick-cut carrots
• 2 cups hot cooked sticky rice
• 9 lettuce leaves
Preparation
Sauce:
1. Heat a small saucepan over medium heat.
2. Add olive oil to the pan, and sauté garlic and shallots for 2 minutes.
3. Add 1/3 cup water, peanut butter, Hoisin sauce, and crushed red pepper; stir with a whisk. Bring to a boil and cook for 1 minute.
4. Remove from heat, and stir in lime juice.
Filling:
1. Spread crumbled tofu in a single layer on several layers of paper towels. Cover with additional paper towels, and let stand for 20 minutes. Press down on occasion.
2. Heat a large nonstick skillet over medium-high heat. Add sesame oil to the pan, and swirl to coat.
3. Add 1/3 cup green onions and sauté for 1 minute.
4. Add tofu and sauté for an additional 4 minutes.
5. After the tofu has been cooked, add 2 tablespoons cilantro, soy sauce, ginger, sugar and Sriracha. Sauté for an additional minute.
6. Remove from heat, and stir in cucumbers, carrots, and the remaining green onions.
7. Spoon 1/4 cup rice into each lettuce leaf, and top with about 1/2 cup tofu mixture. Sprinkle with 1 tablespoon cilantro. Serve with sauce.