As you saw yesterday, we’re feasting on homemade Asian all week, and we couldn’t do that without maybe my most beloved dish of all: lettuce wraps. I know I’m not alone in loving this popular Asian dish, and I bet many of you, too, have dreamt of recreating the goodness that can be found at only a restaurant (or so we all thought).
Well friends, we achieved that today and more…creating a homemade, vegan version that seriously rivals anything you can order at P.F. Changs. I just love that I can feel good about the ingredients; nothing in this dish eats too heavy or involves anything resembling MSG, high-sodium, or overly processed. Instead, these Spicy Vegan Lettuce Wraps are no-carb and no-guilt (or that’s what I tell myself anyway).
The crisp lettuce shells provide a perfect pocket for the crunchy, spicy and hearty filling. Tofu keeps the recipe completely vegan (of course you could do chicken or beef if that’s your thing), and I like to throw in fresh jalapeños for a little added heat. The peanuts and combination of sauces (I like mixing this with this) tie it all together with a nice satisfying crunch. The filling is so good that I’ve even been known to finish it off with a spoon long after the lettuce wraps have been eaten. Who’s with me? Just so good!
When serving my Spicy Vegan Lettuce Wraps (either as an appetizer or main dish), I like to allow everyone to make their own. Simply arrange portions of the filling in individual bowls, fan out fresh lettuce cups, and offer various sauces and garnishes (fresh lime is always the best!) on a serving platter for all to enjoy. Truly, MKR
- 3/4 tofu square, crumbled
- 1 red pepper, diced
- 1 green pepper, diced
- 1 can of waterchestunuts, diced
- 1 jalepeno, diced
- 1/4 cup peanuts rough chopped
- cilantro shredded and chopped for garnish
- green onions chopped for garnish
- 1 head of lettuce
- 2 tablespoons toasted sesame seed oil
- 1/4-1/2 cup your choice asian grilling sauce and more for topping
- Heat toasted sesame seed oil in a wok on medium high heat.
- Add jalepeno, green pepper, red pepper, and water chestnuts; cook for 2-3 minutes. Add tofu, 1/2 of the chopped peanuts, and grilling sauce; cook for an additional 5 minutes or until thoroughly cooked through.
- Remove from heat and let cool 2-3 minutes. Garnish with cilantro, green onions, peanuts and enjoy.
