Heathy Vegan Cooking

by Wing Ki Chan

For the Lettuce Wraps

1 block extra firm tofu

1/2 cup cooked brown rice

1 head butter lettuce

1/2 cup chopped peanuts

1/2 cup chopped cilantro

1 lime for serving

For the Firecracker Sauce

1/2 cup peanut butter

1/3 cup low sodium soy sauce

1/3 cup sesame oil

1/4 cup rice vinegar

2 tablespoons sambal chili paste

2 tablespoons sugar

a small knob of fresh ginger, peeled

a clove of fresh garlic, peeled

Instructions

Sauce: Blend all the sauce ingredients together in a small blender or food processor until smooth and creamy.

Tofu: Press the tofu to get some of the moisture out. Cut the tofu into small pieces. Heat a little oil in a nonstick skillet. Add your tofu. Stir-fry until golden brown. I usually let it sauté for at least 15 minutes. Add about half of the sauce to the pan. Stir-fry for another 3-5 minutes. As the sauce browns, it will form small crispy pieces around the tofu. Yum! Transfer tofu to a bowl.

Wrap It Up: Fill your butter lettuce leaves with the brown rice/tofu mixture.