It’s time to take your classic lettuce wrap to the next level! This mouth-watering, plant-based recipe starts with tofu then blends the nuttiness of chopped peanuts and almond butter with the kick of chili garlic sauce, soy sauce and green onions. With an amazing flavor profile, this is sure to become a lunchtime favorite.
3-4 heads bibb lettuce, washed
12 ounces extra firm tofu
1/2 cup peanuts
1/2 cup green onions, chopped
1/2 cup fresh mint, chopped
1/4 cup low sodium soy sauce
1/4 cup date sugar
1 large carrot, peeled and grated
2 1/2 tablespoons almond butter
1/2 teaspoon chili garlic sauce
Hoisin and chile sauces (optional)
Drain tofu 1 1/2 hours before preparing recipe by placing it in a tofu press and extracting the excess water.
Preheat oven to 400°F.
Cut tofu into small cubes and place on parchment-lined baking sheet. Bake for 25 minutes until dry and firm. Remove from oven and let cool.
In a bowl, whisk soy sauce, date sugar, chili garlic sauce (if using), and almond butter. Add cooled tofu to the sauce and stir to coat. Let marinate for 15 minutes.
Heat a medium sauteing pan. Transfer tofu into pan and cook, stirring frequently, until browned. Let cool for 15 minutes.
Mix tofu with shredded carrot, green onion, mint, and peanuts. Add tofu to lettuce and serve.
Rosane Oliveira, DVM, PhD
Rosane Oliveira, DVM, PhD is Founding Director of UC Davis Integrative Medicine and Adjunct Assistant Professor at the Department of Public Health Sciences at the School of Medicine at the University of California Davis. Blending a life-long passion for food and nutrition with over 20 years of scientific experience in genetic research, Dr. Oliveira is devoted to educating people about how food and lifestyle choices can affect genetic expression–i.e. how genes are turned on and off and either cause disease or promote health. She is a native of Rio de Janeiro, Brazil and has lived in the US since 2003.