Tofu Lettuce Wraps with Mango
 
Prep time
Cook time
Total time
 
Author:
Serves: 3-4 servings
Ingredients
  • 1 block extra firm tofu, drained and cubed
  • 5 shiitake mushrooms, roughly chopped
  • 1 head of butter lettuce, leaves separated
  • ½ mango, julienned
  • 1 tbsp peanut butter, room temp or warmed
  • 3 tbsp rice wine vinegar
  • 1 tsp toasted sesame oil
  • 1 tsp grated ginger
  • 1 tsp honey
  • 3 tbsp peanuts, roughly crushed
  • Red pepper flakes
  • Additional olive oil
  • Salt and pepper
Instructions
  1. Remove your tofu from the casing, and layer between paper towels. Place something heavy on top of it to drain. You will have to replace the paper towels several times - tofu has a lot of moisture!
  2. While draining, roughly chop your mushrooms
  3. Once drained, cube the tofu into 1 cm x 1 cm cubes
  4. Place the tofu and the mushrooms in a pan with a little olive oil, and begin to cook on medium heat. Turn tofu cubes frequently, until golden brown
  5. In the meantime, whisk the peanut butter, ginger, vinegar, honey, salt, and pepper thoroughly. It helps if the pb has been warmed or is at least at room temp
  6. Pour sauce over tofu and mushroom mixture, and turn on low heat. Allow for sauce to thicken and soak up into the tofu and mushrooms
  7. Place your butter lettuce leaves on a plate or platter. It's ok if they are of different sizes - you will just have some smaller/some larger portions!
  8. Carefully spoon a 2-3 tbsp of the tofu mixture into each butter lettuce cup
  9. Lay 2-3 pieces of the mango, and then sprinkle on the crushed peanuts
  10. Shake red pepper flakes to taste
  11. Serve and enjoy!
Recipe by dani california cooks at http://www.danicaliforniacooks.com/tofu-lettuce-wraps-with-mango/