By Madeleine Stiffler
Ingredients:
- One package of extra firm tofu
- ½ cup short-grain rice white rice, toasted and ground (optional)
- One tablespoon untoasted sesame oil OR canola oil
- ½ cup shallots, thinly sliced
- One teaspoon of lime zest, packed
- ½ teaspoon of salt
- ½ cup cilantro, roughly chopped
- ¼ mint leaves, roughly chopped
- 3-5 green onions, thinly sliced
- Romaine lettuce heads
- Two tablespoons soy sauce
- 1/2 cup peanuts roughly chopped (optional)
- ⅓ cup fresh lime juice
- One teaspoon chili paste
- Two teaspoons of brown sugar
Ingredients for sauce:
- Two tablespoons soy sauce
- One tablespoon lime juice
- Two teaspoons chili paste
- Two teaspoons brown sugar
Instructions:
- Toast the raw rice (dry, no oil) in a small sauté pan until it turns brown and fragrant. Grind the toasted rice in a food processor or with a high-speed blender until it is a fine powder texture. Save for later.
- Cook the shallots in the oil in a large skillet over medium heat for 3 minutes.
- Add the crumbled tofu and sauté until it is warmed through, about 5 minutes.
- Add powdered, toasted rice (if using), brown sugar, lime juice, zest, salt, and chili paste. Sauté for 3-5 minutes until all ingredients are fully incorporated. Remove from heat. If rice isn’t fully cooked, allow tofu filling to sit for 5 minutes until rice is soft.
- Whisk together all ingredients for the tofu lettuce wrap sauce in a small bowl. (Soy sauce, lime juice, chili paste, and brown sugar)
- Add the peanuts, cilantro, mint, and green onions to the tofu mixture, and toss to combine.
- Remove lettuce leaves from the stalk. Fill each lettuce leaf with the tofu mixture. Serve drizzled with a bit of sauce and extra fresh herbs if desired. Enjoy!