Firecracker Lettuce Wraps

A staple in our house when Lauren is home.

Ingredients

• 4 oz brown rice noodles
• 1 pkg extra firm tofu (pressed and drained)
• 2 tbsp cornstarch
• 1 red pepper (julienned)
• 1 c mushrooms (sliced)
• 1 med onion (julienned)
• 1 can chick peas (drained and rinsed)
• lettuce leaves for wrapping

Sauce

• 1/2 c peanut butter
• 1/3 c low sodium soy sauce
• 1/4 c rice vinegar
• 2 tbsp sesame oil
• 2 tbsp chili paste
• 2 tbsp sugar
• 1 tbsp ginger (minced)
• 2 cloves garlic (minced)

Garnish Options

• peanuts , cashews, green onions, lime wedges (chopped, sliced and squeezed as necessary)

Instructions

1. Soak rice noodles in lukewarm water for at least 30 minutes while prepping rest of recipe.
2. In a small NutriBullet, blend sauce ingredients until smooth; set aside.
3. Toss cubed tofu with cornstarch.
4. Heat cast iron skillet with a little sesame oil on med-high; add tofu and sauté, stirring often, until golden and crispy, about 35-40 minutes. Remove tofu to a bowl.
5. In same skillet, add another swish of sesame oil and sauté pepper, mushrooms, onion and chick peas, until tender-crisp, about 3 minutes; add to tofu bowl along with 1/2 the sauce.
6. Drain and rinse noodles.
7. Add another swish of oil to heated pan and add the noodles and remaining 1/2 sauce. Stir for a minute or two until coated. If you find the noodles are too sticky, add a little water.
8. Remove noodles from heat and add back tofu and veggies.
9. Fill lettuce leaves with the noodle/tofu mixture; top with garnish.

Note: When doubling the amount of tofu, only increase the amount of sauce by 1/4 or 1/2… this recipe makes a lot of sauce.