Lettuce Wraps with Crispy Tofu & Peanut Satay

Lettuce season is in full swing and one of our favourite things to do with lettuce is to wrap it around other delicious food!

Our basic formula for a lettuce wrap is to fill them with a protein (cut in small cubes or ground) + seasonal veg + an asian inspired sauce (which you can make or buy pre-made), and dish out on your lettuce leaf of choice. You really can't go wrong. 

In this recipe we use tofu as our protein, iceberg lettuce as our wrap and peanut satay as our sauce. While we like the structure and crunch of iceberg lettuce, softer more pliable leaves are also a great second option for a more burrito like shape.

Ingredients:

• 10-12 iceberg lettuce leaves

Crispy Tofu

• 1 pound (454g) firm tofu cut into 1.5 cm cubes
• 6 tbsp of cornstarch
• 2 tbsp of olive oil or butter
• 2 tbsp soy sauce
• 2 tsp white vinegar
• 2 tsp maple syrup
• 1 tsp toasted sesame oil

Shiitake Mushrooms  (optional)

• 2 tbsp of olive oil or butter
• 1 tbsp of toasted sesame oil
• 3 cloves of garlic minced
• 1 1/2 cups of shiitake mushrooms sliced
• 2 tsp of soy sauce

Peanut Satay Sauce

• 4 tbsp smooth peanut butter
• 1 tbsp of soy sauce
• 1/2 tsp chilli flakes (optional)
• 2 tsp white vinegar
• 1/2 400ml can coconut milk (we recommend freezing the rest)
• 1 tbsp maple syrup
• 1/2 tsp ground coriander
• 1 lime juiced
• 1 tsp of fish sauce (optional)

Garnish

• 1 large carrot julienned in 2 inch lengths
• 1 cup of loosely packed pea shoots
• 3 green onions julienned in 1 inch lengths
• Sesame seeds (black or white)
• Cilantro or basil (optional)
• 4 lime wedges, halved
  

Instructions:

Make the Peanut Sauce

1. On stove top combine all peanut satay ingredients except for lime juice. Heat and stir to make everything come together.
2. Do not let the sauce come to a boil. Once almost bubbling take off heat and add lime juice.
3. Set aside.

Cook the Tofu

1. Set oven temperature to 400 degrees F.
2. Put cubed tofu in large jar or bowl with cornstarch mix or shake.
3. Place tofu on oiled baking sheet or on parchment and bake for 10-15 minutes turning carefully once.
4. Mix soy sauce, vinegar, maple syrup and sesame oil and set everything aside until lettuce wraps are almost ready for assembly. Jump to mushrooms and come back to step 5 when mushrooms are finished.
5. Transfer baked tofu to a heavy bottomed pan with butter or olive oil. Carefully turn the tofu so at least two sides are browned. 
6. Add the sauce for the tofu and let it bubble.
7. Remove from heat and start assembling

Sauté the Mushrooms

1. Heat olive oil or butter in a heavy bottomed pan
2. Add sliced mushrooms cooking for 7-8 minutes, stirring frequently.
3. Push mushrooms to the side of the pan, add sesame oil to the exposed pan and then add garlic.
4. Stir together once garlic has softened but is not browned (approximately 1-2 minutes).
5. Combine tofu and mushrooms.

Assemble the Wraps

1. On four large dinner plates place two lettuce leaves on each plate. Set remaining lettuce leaves aside for any extra filling. 
2. Dish out 1/4 -1/3 of a cup of tofu and mushroom mixture onto each leaf.
3. Top with carrots, pea shoots, green onions, cilantro or basil.
4. Drizzle with peanut satay and top with sesame seeds.
5. Serve open faced with a lime wedge, to be wrapped up as eaten.

Enjoy!