Peanutty Tofu Lettuce Cups
By Mary McDougall
This recipe is a bit higher in fat because of the peanut dressing. This also makes a nice appetizer before an Asian-style meal which would yield more servings.
Prep Time: 30 min
Cook Time: 10 min
1 Combine all ingredients for the salad topping in a bowl. Mix well, cover and refrigerate until ready to use.
2 Drain the tofu well, cut into cubes and place in a large bowl. Mix the soy sauce and agave nectar together. Pour over the tofu cubes and stir well to mix. Let rest for about 10 minutes, stirring occasionally to make sure tofu cubes are well coated with the marinade. Remove tofu from the marinade with a slotted spoon (discard the remaining marinade) and dry-fry in a non- stick skillet until nicely browned on all sides, turning occasionally with a spatula. Place tofu in a bowl and toss with 1/3 cup of the Peanut Dressing (recipe in Dressings & Sauces).
3 To serve, place some of the tofu in a lettuce leaf, top with some of the salad, garnish with a bit of Sriracha hot sauce, if desired, roll up and eat.