Lettuce Wraps
By Published: November 1, 2012
Romaine lettuce is high in vitamin C and beta- carotene. These antioxidants help prevent plaque from clogging arteries. If sensitive to soy, use coconut aminos instead of soy sauce.
Ingredients
- 2 tsp coconut oil
- 12 oz tofu extra firm, diced in 1 cm cubes
- 1 cup water chestnuts diced
- 1 cup mushrooms finely chopped
- 3 cloves garlic pressed
- 1/4 red onion finely chopped
- 3 tbsp peanuts chopped
- 1 head romaine lettuce
- 1 tbsp raw honey
- 1/2 cup water
- 4 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp lemon juice fresh
- 1 tbsp sesame oil
- 1/4 tsp red chili powder
Instructions
- Make the sauce first by dissolving the honey in water in a small bowl. Then add 2 tbsp soy sauce, 1 tbsp rice vinegar, lemon juice, sesame oil, 1 clove garlic pressed, and red chili powder. Mix well and store in fridge
- Heat coconut oil in a wok. Add tofu and saute until browned. Then add water chestnuts, onion and garlic, saute for 3 minutes.
- Add mushrooms and chopped peanuts, saute for 4 minutes. Then add 2 tbsp soy sauce and 1 tbsp rice vinegar, saute for 2 minutes. Set aside.
- Place one romaine lettuce leaf on a plate and place a small amount of tofu mixture on the leaf. Top with a little bit of sauce. Roll the leaf like a burrito and serve. Repeat this step with the remaining lettuce leaves and mixture.
- Yield: 4 Servings
- Ready In: 30 mins
- Course: Appetizers and Sides
- Features: Gluten Free, Low Glycemic Load, Nut Free, Vegan
