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Tofu Lettuce Wraps
Ingredients
12 whole romaine leaves
1 1/3 cups cooked brown rice
1/4 cup unsalted peanuts
Canola oil spray
1/2 cup diced carrots
1/2 cup sugar snap peas, diced
1/2 cup diced jicama
1/2 cup diced pineapple
12 oz hard tofu, diced
Sauce
1/4 cup low-sodium tamari sauce
1 tsp minced garlic
1 Tbsp diced shallots
1 Tbsp brown sugar
1 Tbsp plus 1 tsp rice vinegar
1/4 cup plus 2 Tbsp water
1 Tbsp plus 1 tsp cornstarch
1/4 tsp red chili flakes
3/4 tsp minced fresh ginger
Instructions
In a large bowl, toss together diced vegetables and fruit. Mix in diced tofu.
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.
On each plate, serve 1 cup tofu mixture, garnished with 1 tablespoon peanuts, along with 3 romaine leaves and 1/3 cup brown rice.
Nutrition
| Calories | 400 |
| Protein | 19g |
| Sodium | 649mg |
| Carbohydrates | 51g |
| Fat | 15g |
| Fiber | 4g |
| Cholesterol | 0mg |
| Servings | 4 |