I loved this meal. It’s super flavorful, comes together quickly and works great as either a main dish or would be a lovely appetizer (just omit the rice). These were a bit messy and I ended up eating them more as a salad than a wrap, but that made them no less delicious. This is the first time that I’ve crumbled and sautéed firm tofu, and I won’t lie and say it tastes like chicken, but it is really good. I liked the texture and it absorbs a lot of flavor. The hoisin-peanut sauce adds another great layer of flavor and creaminess. I was a little reluctant to buy hoisin sauce since I hate having tons of open condiments and no idea how to use them up. However, this recipe and the Grilled Ginger-Sesame Chicken Salad will definitely be made again, so I’m glad I invested in it!
Serves 6-10 (10 as an appetizers)
Adapted from Cooking Light
- 2 tsp canola oil
- 1 shallot, minced
- 1/2 cup water
- 3 Tbsp creamy peanut butter
- 1 1/2 tbsp hoisin sauce
- 1/4 tsp crushed red pepper
- 1 lime, juiced
In a small saucepan, heat oil over medium-high heat. Add shallot and sauté for a few minutes, until golden. Add water, peanut butter, hoisin sauce, and red pepper. Whisk until smooth, let simmer for about 1 minute. Remove from heat and whisk in the lime juice.
- 2 (14oz) pkgs extra-firm tofu, drained and pressed (at least 30 min)
- 2 Tbsp sesame oil
- 5 scallions, thinly sliced (more for garnish)
- 1/4 cup cilantro, chopped (more for garnish)
- 1/2 cup soy sauce
- 1 1/2 Tbsp fresh minced ginger
- 1 tsp Sriracha
- 1/2 cucumber, cut into matchsticks
- 2 carrots, cut into matchsticks
- 2 cups hot brown rice
- Bibb lettuce
In a large skillet, heat sesame oil over medium-high heat. Add scallions and saute for a minute. Crumble in the pressed tofu, and saute for an additional few minutes, until tofu starts to brown. Stir in cilantro, soy sauce, ginger, and sriracha, cook for an additional minute, until liquid has been absorbed. Remove from heat and stir in the cucumber and carrot matchsticks.
To assemble, place Bibb lettuce leaves on a plate, scoop a little brown rice (about 1/4 cup) onto each leaf, then top with tofu mixture, a little sauce and then garnish with scallions and cilantro.