Eeep! I looked at my calendar today and noticed it said 46 days until the wedding…. 46 days! When did it get to be less than 50? My workout plan, or “sweating for the wedding” as I’ve been calling it has been in full swing for a few months now. I run 4-6 times a week, and ride my bike or play tennis on the off days, but the weight just isn’t budging. Time to turn my attention to my diet. (Which means no more Dunkin Donuts iced coffees or Klondike bars…. darn). In an effort to eat healthy for dinner tonight, I came up with my own take on PF Chang’s Tofu Lettuce Wraps.
I had looked up a copycat recipe for the lettuce wraps but got scared away by the seemingly endless list of ingredients, not to mention the “50 minute” prep time, so I devised my own recipe, and I must say, I think I like it better than the original!
If you are not a fan of tofu, you could easily substitute cooked chicken, turkey or steak and I’m sure it would be just as yummy!
-1 package of firm tofu (I make sure to drain mine in a colander for at least an hour)
-1 head of iceberg lettuce
-1 package of rice noodles (optional- but I like to add them)
-1 red pepper, diced
-1 can of diced water chestnuts
-1 can of bamboo shoots, cut into small pieces
-1 1/2 T. Aminos (a healthy version of soy sauce- if you don’t have this, you can substitute the same amount of soy sauce)
-1 t sesame oil
-1/2 t yellow mustard
-1 T hoisin sauce
-1 t siracha (more or less depending on your taste- we like it spicy so I added more. You could also substitute red pepper flakes if you don’t have siracha)
-1 t freshly grated ginger
-1 T water
1. Preheat a large saucepan over medium heat. While the pan is heating up, dice the tofu into small cubes about 1cm in size. When the pan is heated, spray with cooking spray or olive oil and place the tofu cubes in the pan. Stir occasionally, allowing the tofu to cook for about 10 minutes. Halfway through, stir in approximately 1 T of soy sauce.
2. While the tofu is heating through, dice the peppers (and water chestnuts/bamboo if you can’t find them in a can already diced), and prepare the sauce. To prepare the sauce, combine all “sauce” ingredients above in a small bowl until well incorporated. Put aside.
3. After the tofu is heated through, transfer it to a bowl, and in the same saucepan, add the peppers, water chestnuts and bamboo shoots. Cook until tender (5-10 minutes). Add the tofu back to the saucepan and pour the prepared sauce into the pan. Mix well to incorporate the sauce. Heat through for an additional 3-4 minutes.
4. Prepare rice noodles according to package.
5. Serve lettuce wraps by placing a lettuce leaf on a plate, and filling it with some rice noodles and tofu mixture. Roll up burrito style and enjoy!
Approximate cook time – 30 minutes