Lettuce wraps are always WAYYYYYY too oily for me. Which I find kind of ironic because in theory, this is supposed to be one of the ‘healthier’ dishes on most menus, I think?? I like the flavor of lettuce wraps, whether they are chicken or tofu, but I HATE when I spoon that last serving of the filling into my lettuce cup only too see a pool of oil that the filling has been sitting in. YUCK! Because of this, I never order them. If I ask for ‘less oil’ it seems like I will also get ‘less flavor.’ And well, ya, that’s not what I want. So I decided to try and recreate the lettuce wraps from PF Chang’s and Pei Wei. Not 100% the same, but honestly, they are REALLY close and to me, even better because there isn’t a pool of oil. I ate half for lunch and then the other half for dinner because I couldn’t get enough! I was SOOOOO pleased with these. In fact, I am so pleased with them, I’m making them again for dinner tonight.

As for the peanut satay sauce. Holy freaking ding dang! The best sauce In.The.World. If I wouldn’t look like a complete moron, I might just stick a straw in it and drink it. You don’t HAVE to have the sauce on the wraps, but let me tell you, you WANT the sauce on the wraps. You’ll want the sauce on your eggs, oatmeal, pasta, maybe even over your ice cream.

Tofu Lettuce Wraps

serves 2 for a meal, or 4 for an appetizer

14 ounces firm tofu, drained

2 cups diced mushrooms (shitake are best, but any will do)

1 cup diced yellow onion

2 tbsp minced garlic

2 tsp sesame oil

1/2 cup stir fry sauce (I used one from Trader Joe’s)*

1 tbsp sherry wine vinegar

1 tsp cornstarch

2 tbsp soy sauce

1 tsp ground ginger

2 tsp brown sugar

1 head iceburg lettuce

*Now that I think of it, this MAY not be vegan/vegetarian. But I forgt to read the label. So use a stiry fry sauce that IS vegan/vegetarian if that’s a concern.

Combine stir fry sauce, sherry, soy sauce, ginger, brown sugar and cornstarch in a small bowl; set aside.

Heat the sesame oil in a skillet over medium heat. Add the onion and cook until almost translucent, then add the garlic and mushrooms. Cook for about 5 minutes then add crumbled tofu.

Cook for about 5 minutes, then add the sauce.

*it will seem super runny, don’t worry, it will thicken.

Cook for about 10-15 minutes. Until the sauce reduces to a consistency you like.

For instance, I like my lettuce wraps NOT all runny and overly juicy, but some might like that. The longer you cook it, the more the moisture will minimize.

To serve, place desired amount of tofu mixture in lettuce leaf, spoon on peanut satay and wrap to enclose.

Peanut Satay Sauce

1 tablespoon dark sesame oil

2 cloves garlic , minced

1 1/2 teaspoon ground ginger

2 tablespoons red wine vinegar

2 tbsp brown sugar

2 tablespoons soy sauce

1/2 cup smooth peanut butter

1/4 cup ketchup

2 tablespoons dry sherry

1 1/2 teaspoon freshly squeezed lemon juice

Whisk together all ingredients in a bowl and refrigerate until ready to serve. Put out at room temperature at least 15 minutes before serving.

*If the sauce if too thick for you, just whisk in some water. It won’t compromise the taste and it just thins it out.