Tofu Peanut Lettuce Wraps

Ingredients

• Lettuce

  Romaine or cos, raw

  4 leaf outer or 112g

• Red bell pepper

  Sweet, raw

  1 large (2-1/4 per pound, approx 3-3/4" lo or 164g

• Carrots

  Raw

  2 large or 144g

• Cucumber

  Peeled, raw

  2 medium or 402g

• Tofu

  Silken, firm, Mori-nu, soy

  12 oz or 340g

• Fresh cilantro

  Coriander leaves, raw

  4 sprigs or 9g

• Peanut butter

  Chunk style, without salt

  ½ cup or 129g

• Sesame oil

  Salad or cooking

  2 tbsp or 27g

• Soy sauce

  Made from soy (tamari)

  1 ½ tbsp or 27g

• Sugar

  White, granulated sugar

  1 tsp or 4g

• Garlic

  Raw

  2 cloves, minced or 6g

• Limes

  Raw

  1 fruit or 67g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Coconut oil

  1 tsp or 5g

Directions

1. Coat grill pan in coconut oil.
2. Drain tofu, slice in half, and press with cloth until dry. Squeeze out as much moisture as possible.
3. Grill tofu 5 minutes on each side or until crispy. Remove from heat and slice into strips.
4. To create the peanut dipping sauce: combine peanut butter, sesame oil, soy sauce, garlic, juice of 1 lime, sugar (can substitute with honey if you're not vegan), red pepper flakes. Mix well. Add water to achieve desired consistency and additional salt to taste.
5. To prepare vegetables: use a julienne peeler, creating vegetable noodles out of carrots and cucumbers. If you don't have a peeler, you can cut these into thin strips.
6. De-seed and cut bell pepper into match sticks, wash and chop cilantro, rinse and dry lettuce leaves.
7. Layer tofu, bell pepper, carrots, cilantro and cucumber in lettuce leaves and roll up! Either dip into the peanut sauce, or use the peanut sauce or toothpicks to secure leaves if necessary

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