Vegetarian Lettuce Wraps recipe
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Ingredients
- 2 tablespoons raw peanuts 2 tablespoons canola oil 1 cup finely diced tofu salt to taste 1 large cucumber, finely diced 5 radishes, grated 1 large tomato, finely diced 1 (8 ounce) can water chestnuts, drained and finely chopped 3 tablespoons soy sauce, or to taste 1 teaspoon lemon juice 1 large head of iceberg lettuce, leaves separated
Nutrition Info
- 132.5 caloriescarbohydrate: 14.5 gcholesterol: : -fat: 5.9 gfiber: 3.1 gprotein: 8.4 gsaturatedFat: 0.8 gservingSize: -sodium: 692.4 mgsugar: 4.6 gtransFat: : -unsaturatedFat: : -
Directions Vegetarian Lettuce Wraps
Directions
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Roast peanuts in a skillet over high heat, stirring frequently until brown, reducing heat to medium if necessary, about 5 minutes, set aside to cool. In a food processor, grind peanuts into a coarse powder.
Heat canola oil in a skillet over medium heat, add tofu and season with salt to taste. Turn tofu frequently until all sides are brown, 8 to 10 minutes, remove from heat. Pat tofu dry with a paper towel and allow to cool, about 5 minutes.
Combine cucumber, radish, tomato, water chestnuts, soy sauce, and lemon juice in a large bowl. Add tofu and peanut powder just before serving.
Arrange lettuce leaves around the edge of a large platter and mound tofu filling in the center. To eat, spoon 1 or 2 tablespoons tofu mixture into the center of a leaf and wrap lettuce around filling like a burrito.