One bite of these lettuce wraps and you are never going back to those PF Changs wraps again! I love these wraps for so many reasons. Number one, I love them because they are delicious: savory, crunchy, fresh, and filling. I just had three for lunch and I feel pleasantly full, but not tired or zapped of energy, the way I often feel after eating a big lunch. Number two, I love them because they are filled with healthy high protein ingredients (heyy lentils AND tofu). Number three, I love them because they are vegan and no animals were harmed in the making of them, not even a dairy cow.
The real star of this dish is the peanut sauce. The AMAZING peanut sauce. This sauce is so creamy and delicious with the perfect balance of salty versus sweet. The red pepper gives it a tiny bit of a spicy kick and the minced shallots add a hint of garlic flavor. It’s perfect. I want to put this sauce on everything (or even just lick it straight out of the bowl)! I made the peanut sauce as the recipe calls for, and within a couple minutes the sauce was all gone. I then had to make another batch, too bad I had already washed the pan. Boo to more dishes. I’m going to give you a doubled recipe so you wont be faced with this dillema.
From a nutritional standpoint you can’t go wrong with this recipe. It’s vegan, low carb, and gluten-free, if you use gluten free soy sauce. This recipe is adapted from Cooking Light June 2012. I just made a few changes; added lentils, water chestnuts, and left out the white rice (although I do recommend serving the wraps with brown rice on the side).
Nutrition Facts: Serves 4 (2 lettuce wraps and 2 Tbsp peanut sauce) 348 calories, 18 g fat, 2.8 g saturated fat, 790 mg sodium, 26 g carb, 9 g fiber, 7 g sugar, 24 g protein
- 2 teaspoon canola oil
- 2 tablespoon minced shallot
- ⅔ cup water
- 4 tablespoons creamy peanut butter
- 2 tablespoons hoisin sauce
- ½ teaspoon crushed red pepper
- 1 tablespoon fresh orange or lime juice
- 1 (14-ounce) package extra-firm tofu, drained and crumbled
- 1 tablespoon dark sesame oil
- 6 thinly sliced green onions (about ⅔ cup), divided
- ½ cup plus 2 tablespoons chopped fresh cilantro, divided
- 2 tablespoons lower-sodium soy sauce
- pinch of ground ginger
- 1 teaspoons sugar
- 1 cup cooked lentils
- 1 can sliced water chestnuts, drained, rough chopped
- ½ teaspoon Sriracha
- 1 cup matchstick-cut cucumbers
- 1 cup matchstick-cut carrots
- 8 Bibb lettuce leaves
- ¼ cup peanuts for topping
- To prepare sauce, heat a small saucepan over medium heat. Add canola oil to pan; swirl to coat. Add shallot, and sauté for 2 minutes. Add ⅓ cup water and next 3 ingredients (through red pepper), and stir with a whisk. Bring to a boil; cook 1 minute. Remove from heat; stir in fruit juice.
- To prepare filling, spread crumbled tofu in a single layer on several layers of paper towels; cover with additional paper towels. Let stand 20 minutes, pressing down occasionally.
- Heat a large nonstick skillet over medium-high heat. Add sesame oil to pan; swirl to coat. Add ⅓ cup green onions; sauté 1 minute. Add tofu; sauté for 4 minutes, stirring occasionally. Add 2 tablespoons cilantro, soy sauce, ginger, sugar, lentils, water chestnuts and Sriracha; sauté 1 minute. Remove from heat; stir in cucumbers, carrots, and remaining green onions.
- Spoon about ½ cup tofu mixture on to lettuce; sprinkle with 1 tablespoon cilantro. Serve with sauce, peanuts and sriracha if desired
To cut down on prep time by pre-cooked lentils. I got mine from Trader Joe's.