Veggie Lettuce Wraps Recipe | MyRecipes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Kate Parham Kordsmeier
Because of their strength and malleability, Bibb lettuce leaves are some of the best for loaded lettuce wraps. It's worth picking up a couple of heads if you only have iceberg or romaine in your crisper.
Ingredients
2 tablespoons dark sesame oil, divided
1 1/2 tablespoons minced peeled fresh ginger
1 1/2 tablespoons minced garlic
2 (4-ounce) packages presliced shiitake mushroom caps
3 tablespoons lower-sodium soy sauce, divided
1 (8-ounce) package extra-firm water-packed tofu, drained, cubed, and patted dry
1 cup chopped asparagus
1/2 cup chopped red bell pepper
1/2 cup cooked shelled edamame
1/3 cup thinly sliced green onions
2 teaspoons rice vinegar
1/2 teaspoon freshly ground black pepper
1 (8 1/2-ounce) pouch precooked brown rice (such as Uncle Ben's)
16 Bibb lettuce leaves
1/4 cup chopped dry-roasted peanuts
Instructions
Heat a large skillet over medium-high heat. Add 1 tablespoon oil. Add ginger, garlic, and mushrooms; sauté 5 minutes. Place mixture in a large bowl; add 1 tablespoon soy sauce. Add 1 tablespoon oil to pan; swirl to coat. Add tofu, asparagus, and bell pepper; sauté 2 minutes. Add edamame and onions; sauté 2 minutes. Add tofu mixture, 2 tablespoons soy sauce, vinegar, and pepper to mushroom mixture.
Cook rice according to package directions; add rice to tofu mixture. Spoon 1/4 cup tofu mixture into each lettuce leaf. Sprinkle with chopped peanuts.
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