Lettuce wraps are simply the most refreshing and tasty meal for me in summer. I love the cool crunch of the lettuce, the slight sweetness and tang of the sauce, and the warmth and mush of the tofu-veggie stir fry on a hot summer day. We have it for dinner in summer, followed by some chamomile herbal tea an hour later. Here's the recipe:
1 medium-sized iceberg lettuce or green butterhead lettuce (leaves separated and washed well)
1 tbsp. olive oil
1.5 tbsp. celery (chopped)
1 medium red onion (chopped finely)
1 tsp. garlic (grated)
1 tsp. ginger (grated)
1/4 to 1/2 tbsp. Schezwan chutney or chilli paste (add only how much you can handle)
2 big carrots (chopped finely)
1 capsicum/green pepper (chopped finely)
1/4 tsp. salt
3 handfuls of firm tofu (crumbled)
1/2 cup roasted peanuts (crushed)
1 cup bean sprouts (optional, washed well)
1 tbsp. shoyu/soy sauce (approx.)
1 tbsp. maple syrup
1/2 lime (juice)
Heat the oil in a pan.
Add the celery and onions.
When the onions turn translucent, add the ginger and garlic with the carrots and capsicum.
Increase the flame and saute for 2 minutes.
Add the salt and tofu. Then, add the shoyu, Schezwan sauce, maple syrup, and lime juice to the mix.
Give it a good mix and turn off the gas. Keep aside.
When serving, keep the lettuce leaves, crushed peanuts, bean sprouts, and veggie-tofu mix (make sure it's hot) in separate serving bowls. The bean sprouts add an extra crunch and are great for you in the summer. So it would be a great idea to add to the wraps even though they are optional.
Take a lettuce leaf, put in the tofu-veggie mix, top with crushed peanuts and sprouts.
Roll and enjoy every bite as you relish these wraps. If your hands get messy during the process, just remember - it's worth it! :)
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