Tofu and Mushroom Lettuce Cups
with spicy peanut sauce / pineapple coconut smoothie

Name: Tofu and Mushroom Lettuce Cups
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 16 oz Tofu, extra-firm (vacuum-packed preferable), cubed; 8 oz Mushrooms, white or brown button, chopped; 8 leaves Lettuce, iceburg; 1 1/2 cups Peas and carrots, frozen; 2 Tbsp Cornstarch; 1 Tbsp + 1 Tbsp Oil, cooking; 1/4 cup Peanuts, roasted and unsalted; 1/4 cup Stock, any type (sub water); 4 Tbsp Peanut butter, any variety; 3 Tbsp Soy sauce, low-sodium; 2 Tbsp Honey; 2 tsp Oil, toasted sesame; 2 tsp Chili garlic sauce (sub Sriracha or hot sauce of choice); 1 tsp Vinegar, rice; 1 can Coconut milk, light (14 oz / 397 g can); 3 cups Pineapple cubes, fresh or frozen (sub any tropical fruit like mango or papaya); 2 Bananas; 2 cups Ice cubes (omit if using frozen fruit)

Active: 30 Total: 30

Original GF Paleo Vegetarian

Lettuce cups make a quick, light dinner. The filling of this vegetarian version is seasoned with a spicy peanut sauce. Serve with naturally sweetened tropical smoothies on the side!

Ingredients

Metric

Servings:

Tofu and Mushroom Lettuce Cups:

Tofu, extra-firm (vacuum-packed preferable) - 16 oz , cubed
Mushrooms, white or brown button - 8 oz , chopped
Lettuce, iceburg - 8 leaves
Peas and carrots, frozen - 1 1/2 cups
Cornstarch - 2 Tbsp
Oil, cooking - 1 Tbsp + 1 Tbsp
Peanuts, roasted and unsalted - 1/4 cup

Spicy Peanut Sauce:

Stock, any type (sub water) - 1/4 cup
Peanut butter, any variety - 4 Tbsp
Soy sauce, low-sodium - 3 Tbsp
Honey - 2 Tbsp
Oil, toasted sesame - 2 tsp
Chili garlic sauce (sub Sriracha or hot sauce of choice) - 2 tsp
Vinegar, rice - 1 tsp

Pineapple Coconut Smoothie:

Coconut milk, light (14 oz / 397 g can) - 1 can
Pineapple cubes, fresh or frozen (sub any tropical fruit like mango or papaya) - 3 cups
Bananas - 2
Ice cubes (omit if using frozen fruit) - 2 cups

Prep

Tofu - If tofu is packaged in water, press out liquid first. Then slice into 1/2” / 1.25cm cubes. (Can be done up 1 day ahead)
Make peanut sauce - Combine stock, peanut butter, soy sauce, honey, toasted sesame oil, chili garlic sauce and vinegar. Season to taste with salt, pepper, a bit more honey or chili garlic sauce. (Can be done up to 5 days ahead)
Mushrooms / Lettuce - Prep as directed. (Can be done 1 day ahead)
Make smoothie - Combine coconut milk, pineapple, bananas and ice in a blender (rinse it out first if used to make peanut sauce) and blend until smooth.

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Make

Season tofu with some salt and pepper and toss in cornstarch until evenly coated.
Heat a saute pan or a wok over medium-high heat. Add first part of cooking oil and then tofu to hot oil. Saute until tofu is golden brown, 5 to 6 minutes. Set tofu aside and return pan to heat.
To hot pan, add second part of cooking oil and then mushrooms to hot oil. Saute until mushrooms are golden brown, about 3 minutes. Add frozen peas and carrots and saute until any excess water cooks off and veggies are hot, about 2 minutes more. Move veggies to the sides of the pan, creating a donut in the middle. Add sauce to the center of the donut and when it begins to simmer, add tofu back to the pan with peanuts. Stir to combine all ingredients. Season with salt and pepper.
Spoon filling into lettuce leaves and serve with smoothie on the side. Enjoy!

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Tofu and Mushroom Lettuce Cups with spicy peanut sauce / pineapple coconut smoothie