Project Description

CONTRIBUTOR

CATEGORY

Dinner, Lunch

DIFFICULITY

Easy

SOCIAL

crumbs.and.caramel

Peanut Tofu & Carrot Lettuce Wraps

INGREDIENTS
  • For the Carrots:

    • 10 oz Stahlbush Island Farms frozen tri-color sliced carrots (about 2 cups)
    • 3 tbsp water
    • 2 tbsp maple syrup
    • 1 tbsp sesame oil
    • pinch of salt
  • For the Tofu:

    • 350 g (1 block) extra firm tofu, pressed and cut into small cubes
    • 3 oz rice noodles
    • Bibb/Butter lettuce leaves – may sub with iceberg, romaine
    • crushed peanuts
    • sliced green onions
    • lime wedges
    • cilantro
  • For the Peanut Sauce:

    • 1/2 cup smooth peanut butter, I used natural
    • 1/4 cup soy sauce, to make gluten-free, use tamari
    • 1/4 cup sesame oil
    • 1/4 cup rice wine vinegar
    • 2 tbsp maple syrup
    • 1 tbsp fresh ginger, grated or minced
    • 2 cloves garlic, minced
    • 1-2 tsp sriracha sauce, optional, if you like spiciness
INSTRUCTIONS
  • For the Carrots:

    • Combine the carrots, water, maple syrup, sesame oil and salt in a small saucepan. Cover and simmer over medium heat for 3-4 minutes, until cooked through and the water has cooked off, taking care not to let them burn. Set aside.
  • For the Noodles:

    • Place the rice noodles in boiling water and let soak just until they’re almost cooked but not quite because they will continue to soften. I find letting them sit for half the time the package says works best so they don’t become gluey and fall apart. When they are barely cooked, drain and rinse them.
  • For the Peanut Sauce:

    • Blend all of the ingredients in a blender or food processor until smooth.
  • For the Tofu:

    • Heat the oil in a large skillet (non-stick or a seasoned cast-iron are best for tofu) over medium. Once hot, add the tofu and sauté for 8-10 minutes, stirring frequently so that the tofu browns on all sides. Pour half of the sauce into the skillet and cook for another few minutes as the sauce thickens and caramelizes around the tofu. Set the tofu aside in a bowl.
    • Fill the lettuce leaves with the noodles, tofu, and carrots resisting the urge to completely stuff the leaf as it’ll tear and your handheld meal will be reduced to a fork and knife kinda meal. Top with peanuts, cilantro leaves, green onion slices, extra sauce and a squeeze of lime.
  • Notes:

    Make-Ahead/Storage Suggestions: Store the components of these wraps in separate containers in the fridge. Toss the rice noodles with some neutral oil to prevent them from sticking together. The sauce keeps well for up to a week in the fridge.

Peanut Tofu & Carrot Lettuce Wraps

INGREDIENTS
  • For the Carrots:

    • 10 oz Stahlbush Island Farms frozen tri-color sliced carrots (about 2 cups)
    • 3 tbsp water
    • 2 tbsp maple syrup
    • 1 tbsp sesame oil
    • pinch of salt
  • For the Tofu:

    • 350 g (1 block) extra firm tofu, pressed and cut into small cubes
    • 3 oz rice noodles
    • Bibb/Butter lettuce leaves – may sub with iceberg, romaine
    • crushed peanuts
    • sliced green onions
    • lime wedges
    • cilantro
  • For the Peanut Sauce:

    • 1/2 cup smooth peanut butter, I used natural
    • 1/4 cup soy sauce, to make gluten-free, use tamari
    • 1/4 cup sesame oil
    • 1/4 cup rice wine vinegar
    • 2 tbsp maple syrup
    • 1 tbsp fresh ginger, grated or minced
    • 2 cloves garlic, minced
    • 1-2 tsp sriracha sauce, optional, if you like spiciness
INSTRUCTIONS
  • For the Carrots:

    • Combine the carrots, water, maple syrup, sesame oil and salt in a small saucepan. Cover and simmer over medium heat for 3-4 minutes, until cooked through and the water has cooked off, taking care not to let them burn. Set aside.
  • For the Noodles:

    • Place the rice noodles in boiling water and let soak just until they’re almost cooked but not quite because they will continue to soften. I find letting them sit for half the time the package says works best so they don’t become gluey and fall apart. When they are barely cooked, drain and rinse them.
  • For the Peanut Sauce:

    • Blend all of the ingredients in a blender or food processor until smooth.
  • For the Tofu:

    • Heat the oil in a large skillet (non-stick or a seasoned cast-iron are best for tofu) over medium. Once hot, add the tofu and sauté for 8-10 minutes, stirring frequently so that the tofu browns on all sides. Pour half of the sauce into the skillet and cook for another few minutes as the sauce thickens and caramelizes around the tofu. Set the tofu aside in a bowl.
    • Fill the lettuce leaves with the noodles, tofu, and carrots resisting the urge to completely stuff the leaf as it’ll tear and your handheld meal will be reduced to a fork and knife kinda meal. Top with peanuts, cilantro leaves, green onion slices, extra sauce and a squeeze of lime.
  • Notes:

    Make-Ahead/Storage Suggestions: Store the components of these wraps in separate containers in the fridge. Toss the rice noodles with some neutral oil to prevent them from sticking together. The sauce keeps well for up to a week in the fridge.