Butter Lettuce

Butter Lettuce Wraps

Head of Butter Lettuce
Broccoli, just the florets
4-5 carrots, julienned
Handful of mushrooms, chopped,
2 cloves garlic, chopped
2 Tb. Peanut Oil
1/4 Onion, chopped
1/2 brick firm tofu crumbled
Jasmine Rice
Peanut Sauce (the recipe from last week works well!)

Heat oil until hot, then drop in crumbled tofu and sauté until browned.  Add onion, garlic, carrot, mushroom and broccoli, sauté 1 min.  Add 1/3 cup water plus 1 Tbsp. soy sauce and steam veggies until just barely tender (4-5 minutes).  Remove from heat.  Rinse and pull off leaves from Butter Lettuce and hold leaf in your hand, ready to be filled.  Put rice in the bottom of the leaf, add tofu & veggie mix, top with peanut sauce, cilantro and mango.  Enjoy!

Peanut Dipping Sauce

as found on an economically friendly recipe blog:
Serves 6
6 tablespoons natural creamy peanut butter
½ cup light coconut milk
1 tablespoon soy sauce
1 tablespoon brown sugar
2 teaspoons fresh lime juice
1-2 teaspoon grated ginger
1/2 to 1 teaspoon sriracha sauce (optional)

Mix everything thoroughly in a small bowl until smooth. Add more of any ingredient to taste as needed.


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By , February 9, 2011