Ingredients
Servings: ￩￫
| 1 | tsp Sesame or canola oil |
| 2 | tbsp minced red onion |
| 1/2 | cup water |
| 4 | tbsp peanut butter |
| 4 | tsp hoisin sauce |
| 1 | tbsp lime Juice |
| 1/2 | tsp crushed red pepper |
| 14 | oz extra firm tofu |
| 1 | tbsp sesame oil |
| 2 | tbsp minced red onion |
| 3 | tbsp low sodium soy sauce |
| 3 | tbsp fresh grated ginger root |
| 1/2 | tbsp white sugar |
| 2 | tsp Sriracha hot chili sauce |
| 1 | tbsp cilantro |
| 1 | cup cucumber |
| 1 | cup carrots |
| 8 | large bibb lettuce leaves |
Instructions
Make rice or udon noodles per instructions.
Take the tofu out of the package, drain it, and place it on a dish with some weight on top of it. The idea is to squeeze out as much water as possible. Let it sit like that for at least 20 minutes.
Add 2 tbsp red onion to sesame oil in a small saucepan over medium heat. Sauté for a couple of minutes. Slowly add 1/3 cup water, soy sauce, peanut butter, and crushed red pepper. Stir with a whisk and bring to a boil. Cook for a few more minutes then remove the sauce pan from heat and stir in lime juice. Set aside.
Add sesame oil and 2 tbsp red onion to a large skillet over medium-high heat and sauté for a couple of minutes. Mix together soy sauce, ginger, sugar, cilantro, Sriracha and add to skillet. Add the tofu and sauté for about five minutes, stirring so nothing burns. Remove from heat.
On a plate, arrange two large lettuce leaves. Top with tofu mixture, peanut sauce, cucumbers, and carrots then wrap into a roll. Serve with rice or udon noodles, topped with remaining peanut sauce.
