Thai Peanut Chicken/Tofu Lettuce Wraps
Your first time making this recipe will definitely not be your last! Before crafting this recipe, I wasn’t the biggest fan of lettuce wraps. My mind has changed since.... The soft and lightly crunchy texture of the lettuce provides the perfect balance for the crunch of the peanuts and the fusion of Asian-inspired spices used to season the chicken and tofu. To top it all off, the easy-to-make peanut sauce brings it all together. This recipe is keto-friendly, kid-friendly, and the perfect go-to work-from-home lunch. Happy cooking!
Prep Time: 20 minutes
Cook Time: 15 minutes
Yield: 4 servings
Ingredients
1 tbsp freshly minced ginger
3 tbsp peanut butter
1/2 lime
1 tbsp Soy sauce
2 tsp brown sugar
4 tbsp water
1 pound ground chicken or 1 block extra firm tofu
2 heads Boston/ Bibb lettuce or romaine lettuce
1 bunch green onions, thinly sliced
3 garlic cloves, minced
1 tbsp freshly minced ginger
½ c Shredded carrots
½ c Shredded cabbage
1 handful of cilantro, chopped
¼ c hoisin sauce
2 tsp chili paste (sambal oleek)
1 tsp fish sauce
1 tbsp avocado or grapeseed oil
1 tbsp sesame oil
3 tbsp cornstarch (for tofu)
Unsalted peanuts for garnish (optional)
1 lime for garnish (optional)
Instructions
Chicken Wraps:
Prep Lettuce: Begin by gently separating outer leaves from the head of lettuce. Wash leaves, pat dry, and set aside.
Cook Chicken: Next, add sesame oil and cooking oil to pan on medium heat. Once oil begins to shimmer, add ⅔ of the green onion and carrots. Saute for 2 minutes until soft, then add ground chicken. Allow chicken to cook for about 3 minutes, then add garlic, ginger, cabbage, and hoisin sauce. Combine ingredients and continue to cook for about 2 more minutes. Next, add fish sauce and chili paste and allow the chicken to finish cooking.
Assemble and Serve: Add about 2 spoonfuls of chicken to each leaf of lettuce. Next, drizzle peanut sauce on top of chicken, then garnish with green onions, cilantro, and peanuts. Serve immediately!
Tofu Wraps:
Prep Lettuce: Begin by gently separating outer leaves from the head of lettuce. Wash leaves, pat dry, and set aside.
Prep Tofu: Press all excess water from tofu. Next, place into a bowl and crumble block. Once the tofu is crumbled, add cornstarch and combine, ensuring all tofu is evenly coated.
Cook Tofu: Next, add sesame oil and cooking oil to a pan on medium heat. Once the oil begins to shimmer, add ⅔ of the green onion and carrots. Saute for 2 minutes until soft, then add crumbled tofu. Allow tofu to cook for about 3 minutes, then add garlic, ginger, cabbage, and hoisin sauce. Combine ingredients and continue to cook for about 2 more minutes. Next, add fish sauce and chili paste and cook until tofu is tender.
Assemble and Serve: Add about 2 spoonfuls of tofu to each leaf of lettuce. Next, drizzle peanut sauce on top of tofu, then garnish with green onions, cilantro, and peanuts. Serve immediately!
