This vegan recipe fills lettuce leaves with sauteed, marinated tofu and lots of fresh veggies. Serve it Vietnamese-style, with the different ingredients on small plates and let everyone wrap their own.
Crumble 12 oz. of Very Firm Tofu into curds with your fingers. Marinate the tofu with 2 T. soy sauce, 1 t. hot chili oil, and 2 t. sesame oil.
Separate 1 head of Butter lettuce into individual leaves, but don’t tear them. Carefully soak and rinse at least twice. Then Spin dry and place in the fridge to crisp up.
Clean and thinly slice 1 Leek. Stir fry in 1 T. oil until they just barely begins to brown, then remove from the oil and place in a small bowl. Add another 2 T. oil and the tofu and keep stir-frying until the tofu is lightly brown. Place in a separate bowl.
Toast 1 C. peanuts (or use already-toasted peanuts), then roughly chop. Place in a small bowl.
Use a mandolin or grater to julienne 2-3 carrots. Finely shred cabbage to make 2 C. Place each in a small bowl. Add other vegetables if you like, chopped or shredded.
You can dip the lettuce wraps in the leftover Peanut Sauce from my last recipe, or try this sauce:
Mix 2 T. soy sauce, 1 t. minced fresh ginger, 2 t. minced garlic, 1/2 t. sesame oil, and 1 T. water.