Breastfeeding Friendly Vegan Thai Lettuce Wraps
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Learn more →Ingredients
4 servings
For the filling
- 1 block (14 oz) extra-firm tofu, pressed and crumbled into small pieces
- 8 oz cremini mushrooms, finely chopped
- 2 tbsp neutral oil (such as avocado or canola oil), divided
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 red bell pepper, finely diced
- 1 cup shredded purple cabbage
- 3 tbsp tamari
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tsp chili garlic sauce
For the dipping sauce
- 3 tbsp natural peanut butter
- 2 tbsp tamari
- 2 tbsp fresh lime juice (from about 1 lime)
- 1 tbsp maple syrup
- 1 tsp chili garlic sauce
- 2–3 tbsp warm water
For serving
- 1 head butter lettuce, leaves separated
- ¼ cup fresh cilantro leaves
- ¼ cup fresh mint leaves
- ¼ cup roasted peanuts, roughly chopped
- 2 green onions (green tops only), thinly sliced
- lime wedges, for serving (optional)
Instructions
- 1
In a small bowl, whisk together the peanut butter, tamari, lime juice, maple syrup, chili garlic sauce, and warm water until smooth and pourable. Set aside.
- 2
Heat 1 tbsp of the neutral oil in a large skillet or wok over medium-high heat until shimmering. Add the crumbled tofu in a single layer and cook, undisturbed, for 4–5 minutes until the underside is golden and crisp. Stir and continue cooking for another 3–4 minutes until most sides are golden. Transfer to a plate.
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