Vegan Thai Lettuce Wraps with Peanut Sauce

Ingredients

• 1 block Firm Tofu
• 1 medium Red Bell Pepper
• 1 medium Carrot
• 3 stalks Green Onion
• 1/4 cup Fresh Mint
• 1/4 cup Fresh Cilantro
• 2 tbsp Coconut Aminos
• 1 tbsp Lime Juice
• 1/4 cup Peanut Butter (Natural)
• 2 tbsp Rice Vinegar
• 1 tbsp Maple Syrup
• 2-3 tbsp Water
• 1 head Lettuce Leaves (Butter or Romaine)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Break the 1 block Firm Tofu into small pieces with your hands and place them in a 25.4 cm non-stick skillet over medium-high heat. Add the 2 tbsp Coconut Aminos and 1 tbsp Lime Juice. Cook for 10-15 minutes, stirring occasionally, until the tofu is lightly browned and most of the liquid has evaporated.
2. 2While the tofu cooks, dice the 1 medium Red Bell Pepper into 1.27 cm pieces. Dice the 1 medium Carrot into 1.27 cm pieces. Thinly slice the 3 stalks Green Onion.
3. 3Finely chop the 1/4 cup Fresh Mint and the 1/4 cup Fresh Cilantro.
4. 4In a medium bowl, combine the browned tofu mixture from the skillet, the diced red bell pepper, the diced carrot, and the sliced green onion.
5. 5Add the chopped mint and chopped cilantro to the bowl with the tofu and vegetables. Stir everything together gently.
6. 6In a separate small bowl, whisk together the 1/4 cup Peanut Butter, 2 tbsp Coconut Aminos, 2 tbsp Rice Vinegar, and 1 tbsp Maple Syrup until combined. Add 2 tbsp Water and whisk until smooth. If the sauce is too thick, add 1 more tablespoon of water and whisk again until it reaches your desired drizzling consistency.
7. 7Arrange the 1 head Lettuce Leaves on a platter or individual plates. Spoon the tofu and vegetable mixture into the lettuce leaves. Drizzle generously with the prepared peanut sauce. Serve immediately.

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