Hello from the land of endless corn.
We have been eating so much corn lately that last night I decided we needed to take a break. Don’t get me wrong it’s still wonderful and there will be plenty of corn recipes to come, but we needed a little breather.
Enter lettuce wraps.
When I told Taylor that tofu lettuce wraps were for dinner, he looked at me like I had 3 heads.
The good news is that I ignored his suspicious stare and still prepared them. And guess what? He ate a lettuce wrap. And then he went back for seconds. And then something amazing happened, he went back for thirds. Sometimes my husband amazes me. There was no bacon, no cheese, no bun. He loved them!
Okay, so the best part of the meal for Taylor was the peanut sauce we dipped our lettuce wraps into. The dip is a must!
For the wraps:
1 package extra firm tofu, drained and crumbled
6 scallions chopped, white and light green parts only
1 cup chopped cucumbers
1 cup chopped/shredded carrots
1/2 cup chopped fresh cilantro
1 tbs dark sesame oil
3 tbs Tamari sauce
1 tbs grated fresh ginger
pinch of sugar
1-3 tsp of Siracha sauce (or more if you like spicy like me!)
1 head of bib lettuce
roasted peanuts for garnish
In a large skillet heat the sesame oil. Add scallions. Cook for about 2 minutes. Add the crumbled tofu. Cook for another 5 minutes or so. Add Tamari sauce, ginger, sugar, and siracha. Cook for another minute or two. Turn the heat off and add cilantro, carrots and cucumbers. Toss to combine.
Arrange lettuce leave on a plate and stuff with filling. Sprinkle peanuts on top and dip into peanut sauce.
For the peanut sauce
1 cup unsweetened coconut milk
3 tbs peanut butter
1 1/2 tbs curry powder
2 tbs sugar
dash of red pepper flakes
Combine the coconut milk, peanut butter, curry powder and sugar in a small saucepan and bring to a simmer over low heat. Cook stirring frequently, until the sauce thickens, about 5 minutes. Season with red pepper flakes and serve with lettuce wraps.