Butter Lettuce Wraps

There used to be this time, when vegetarians could NEVER get lettuce wraps at restaurants, seriously it was the one thing I always always wanted to try.  So for the longest time we made lettuce wraps at home using tofu, carrots, scallions, etc., and now that PF Chang's has a version, it's time to come up with a healthy lettuce wrap.  Of course when I make these, my other half always asks what's for dinner - so this really is more of an appetizer than a meal for most guys!

Here's my version, let me know how yours turn out and any variations you do! 

Ingredients:

4 cloves garlic minced

1/2 teaspoon ginger minced 

2 cups diced peppers, I used red and green

1 cup diced portabello mushrooms

1/4 cup onion diced

3 scallion stalks diced

1/4 cup shredded carrots

1 container of firm tofu diced

2 tablespoons olive oil

Butter lettuce leaves washed and patted dry

Not so secret sauce (recipe follows)

Method:

Place the diced tofu on paper towels on a microwave safe plate; zap it for about 3 mins.  Next heat 1 tablespoon oil in a non-stick pan, add the tofu and cook until crispy on all sides.  Remove from pan and place on plate, set aside.  

Heat the second tablespoon of oil and add onions and cook until they are transparent - add scallions, garlic and ginger and cook through.  Next add the diced peppers, stir, cover and allow to cook for 3-4 minutes.  Add the mushrooms and carrots next, cook until the mushrooms and semi-tender - you want to avoid too much water from releasing.  Lastly, turn the heat off and fold the tofu into the mixture.  

To serve, spoon the filling into the lettuce cups and top with a little of the not so secret sauce.  

Not so secret sauce is Bharat's invention: 1 part rice vinegar to 3 parts soy sauce, chili garlic sauce depending on your spiciness level (mine isn't great).  Enjoy!