Tofu Lettuce Wraps

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
400
protein 
19 g
sodium 
649 mg
carbohydrates 
51 g
fat 
15 g
fiber  
4 g
cholesterol 
0 mg
Servings 
4
Ingredients 

½ cup diced carrots
½ cup sugar snap peas, diced
½ cup diced jicama
½ cup diced pineapple
12 oz hard tofu, diced

Sauce
¼ cup low-sodium tamari sauce
1 tsp minced garlic
1 Tbsp diced shallots
1 Tbsp brown sugar
1 Tbsp plus 1 tsp rice vinegar
¼ cup plus 2 Tbsp water
1 Tbsp plus 1 tsp cornstarch
¼ tsp red chili flakes
¾ tsp minced fresh ginger
 
12 whole romaine leaves
1⅓ cups cooked brown rice
¼ cup unsalted peanuts
Canola oil spray

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Instructions 
  1. In a large bowl, toss together diced vegetables and fruit. Mix in diced tofu.
  2. Heat wok or large sauté pan that has been sprayed with canola oil over high heat. Add tofu mixture and cook for 30 seconds, constantly tossing to cook all sides. Add sauce and cook for 15 to 20 seconds.
  3. On each plate, serve 1 cup tofu mixture, garnished with 1 tablespoon peanuts, along with 3 romaine leaves and ⅓ cup brown rice.
About the author 
Hard tofu is often packed in water so drain and pat well before dicing it.