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Asian Lettuce Wraps with peanut sauce

What you need: 

1/4 cup vegetable broth (I use the Pacific Natural Foods Organic Low Sodium)
1/2 medium yellow or sweet onion
4-5 cloves of garlic; use less if you like
1-2 tablespoons chopped fresh ginger
4 chopped scallions (all parts)
2 cups chopped broccoli florets (cut into small pieces)
1 cup thinly sliced carrots
1 red pepper, thinly sliced
8 white mushrooms, chopped in small pieces
1- 14 ounce container of extra firm tofu (cut in small pieces)
1/2 cup Braggs or Low-Sodium Soy Sauce
2 teaspoons Hot Chili Sauce (or red pepper flakes)
1/2 lime
6-8 large romaine lettuce leaves
cooked Brown Rice (I usually use 2-3 cups uncooked which makes quite a bit)

Peanut Sauce:
2-3 tablespoons low-sodium almond butter, cashew butter, or peanut butter
1/2 cup vegetable broth
2 tablespoons Braggs or low-sodium soy sauce
1/4 lime
3 cloves garlic
2 teaspoons chopped ginger
1/4 teaspoon hot chili sauce (or red pepper flakes)

What you do: 

1) Using a large skillet or wok, heat some of the vegetable broth for saute. Add the onion, garlic, scallions, and ginger for about 3-5 min. During the saute, add in the Braggs, chili sauce, and lime. Add the mushrooms and tofu and cook for about 5 minutes. Add in the rest of the veggies and veggie broth (using more or less as needed) and simmer for about 15-20 more minutes.
2) Prepare the peanut sauce. In a small saucepan, start the saute for the peanut sauce doing the same as above--use a little of the veggie broth and add in the garlic and ginger, then the Braggs and hot chili sauce. After a few minutes, add the rest of the veggie broth and cook over medium heat until it reaches a boil. Turn down the heat to simmer and add the almond butter. Stir until smooth. Squeeze in the lime juice and then set aside.
3) For the wrap, I usually let everyone do their own. Take a piece of lettuce, placing the rice first, then the stir-fry mixture, and then the peanut sauce on top. Wrap as best as you can (it is messy, so have a plate ready!!) and chow down!
Source of recipe: This recipe was inspired by the Thai Lettuce Wraps recipe found in "The Tropical Vegan Kitchen" by Donna Klein. I made modifications to the peanut sauce recipe which I found on fatfreevegan.com

Preparation Time: 
45 minutes, Cooking time: 30 minutes
Cooking Time: 
30 minutes
Servings: 
6-8
Recipe Category: 

SO HOW'D IT GO?

Very yummy! I added a little bit of sugar (a pinch) to the peanut sauce, made it even better I think. :)

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