Korean Lettuce Wraps Recipe
Summary
CuisineKorean
Ingredients
| 1/2 cup reduced-fat peanut butter | ||
| Lime juice | 1/4 Cup (16 tbs) | |
| 3 tablespoons reduced-sodium soy sauce | ||
| 1 teaspoon packed light brown sugar | ||
| 1 teaspoon Asian chili paste | ||
| Asian dark sesame oil | 1 Teaspoon | |
| 1 pound reduced-fat firm tofu, cut into | ||
| 1/2-inch cubes | ||
| 2 medium red bell peppers, seeded and thinly sliced | ||
| Radishes | 5 , thinly sliced | |
| 1/4 cup packed fresh cilantro leaves | ||
| 1/4 cup packed fresh mint leaves | ||
| 12 large Boston or Bibb lettuce leaves | ||
Directions
1 To make the sauce, whisk together the peanut butter, lime juice, soy sauce, brown sugar, chili paste, and sesame oil in a medium bowl until smooth.
2 To make the filling, combine the tofu, bell peppers, radishes, cilantro, and mint in a large bowl; gently toss.
3 Divide the filling evenly among the lettuce leaves; top each with 1 tablespoon of the sauce. Roll up and serve at once.
2 To make the filling, combine the tofu, bell peppers, radishes, cilantro, and mint in a large bowl; gently toss.
3 Divide the filling evenly among the lettuce leaves; top each with 1 tablespoon of the sauce. Roll up and serve at once.
Chef
