Tofu Larb Lettuce Wraps
Ingredients
The filling
-
2
tablespoons
grapeseed or peanut oil
-
3
large
shallots, finely chopped
-
¼
teaspoon
salt
-
1
piece
Thai chile or serrano pepper, cored and roughly chopped
-
2
cloves
garlic
-
1
4-inch piece
lemongrass
-
8
ounces
sliced cremini mushrooms
-
1
14-ounce package
extra-firm tofu, drained and pressed
-
1
large head
green lettuce or cabbage
-
to taste
mint and cilantro, for garnish
The dressing
-
¼
cup
chopped fresh mint
-
¼
cup
chopped fresh cilantro
-
4
limes
juiced (approximately ⅓ cup)
-
1
lemon
juiced
-
2
tablespoons
tamari or soy sauce
-
1
tablespoon
coconut sugar or brown sugar
Instructions
- Warm the oil in a large skillet over medium heat and add the shallots and salt, cooking for 3 minutes.
- Pulse the pepper, garlic, and lemongrass in a food processor until finely chopped, then add to the skillet and cook for another 3 minutes.
- Pulse the mushrooms in the food processor until finely chopped, add to the skillet, and cook for 5 minutes until lightly browned.
- Break the tofu into pieces and pulse in the food processor until crumbles form, then add to the skillet and cook for an additional 5 minutes.
- Prepare the dressing by blending the mint, cilantro, lime juice, lemon juice, tamari, and coconut sugar in the food processor until smooth.
- Pour the dressing into the skillet and stir to coat everything evenly, cooking for another 10 minutes until most of the liquid has absorbed.
- Spoon the warm tofu mixture into the lettuce leaves and garnish with mint and cilantro before serving.
Nutrition Facts (estimated)
Servings
3-4 servings
Calories
253
Total fat
12g
Total carbohydrates
25g
Total protein
15g
Sodium
331mg
Cholesterol
0mg
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