Tofu Peanut Lettuce Wraps

Ingredients

• Lettuce

  Romaine or cos, raw

  4 leaf outer or 112g

• Red bell pepper

  Sweet, raw

  1 large (2-1/4 per pound, approx 3-3/4" lo or 164g

• Carrots

  Raw

  2 large or 144g

• Cucumber

  Peeled, raw

  2 medium or 402g

• Tofu

  Firm, prepared with calcium sulfate and magnesium chloride (nigari)

  12 oz or 340g

• Fresh cilantro

  Coriander leaves, raw

  4 sprigs or 9g

• Peanut butter

  Smooth style, without salt

  8 tbsp or 128g

• Sesame oil

  Salad or cooking

  2 tbsp or 27g

• Soy sauce

  Made from soy (tamari)

  4 tsp or 24g

• Sugar

  White, granulated sugar

  1 tsp or 4g

• Garlic

  Raw

  2 cloves, minced or 6g

• Lime juice

  Raw

  1 lime yields or 44g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Salt

  Table

  1 dash or 0.4g

• Coconut oil

  1 tsp or 5g

Directions

1. Coat a grill pan with coconut oil.
2. Drain the tofu, slice it in half, and press with a cloth until dry. Remove as much moisture as possible.
3. Grill the tofu for 5 minutes on each side or until crispy. Remove from heat and slice into strips.
4. To make the peanut dipping sauce, combine peanut butter, sesame oil, soy sauce, garlic, lime juice, sugar, and red pepper flakes. Mix well, adding water if needed to achieve the desired consistency and additional salt to taste.
5. Use a spiralizer or julienne peeler to create noodles out of carrots and cucumbers. If you don't have a peeler, cut these into thin strips.
6. De-seed and cut the bell pepper into matchsticks, wash and chop the cilantro, rinse and dry the lettuce leaves.
7. Layer tofu, bell pepper, carrots, cilantro, and cucumber in lettuce leaves and roll up. Serve topped with peanut sauce or on the side for dipping.

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