Lettuce Wraps with Hoisin-Peanut Sauce

Everyone I knew in college loved to go to P.F. Chang's for their lettuce wraps. I have had them several times, and I have to admit, they are pretty good (and surprisingly, so is their Mai Thai!). This recipe is a vegetarian take on that same dish, using tofu instead of chicken.

I love peanut sauces, and I thought that adding the sauteed shallots to this sauce was a great addition that I haven't done in the past. Shea thought that the sauce was too heavy on the hoisin, making it too sweet. I, on the other hand, really enjoyed it.

This recipe made a TON of food, so feel free to half it if you are cooking for two!

Lettuce Wraps with Hoisin-Peanut Sauce

Courtesy of Cooking Light at http://www.myrecipes.com/recipe/hoisin-peanut-lettuce-wraps-50400000121404/

Ingredients

• 
  Sauce:
• 1 teaspoon canola oil $
• 1 tablespoon minced shallot
• 1/3 cup water
• 2 tablespoons creamy peanut butter $
• 4 teaspoons hoisin sauce
• 1/8 teaspoon crushed red pepper
• 1 tablespoon fresh lime juice $
• Filling:
• 1 (14-ounce) package extra-firm tofu, drained and crumbled
• 1 tablespoon dark sesame oil
• 6 thinly sliced green onions (about 2/3 cup), divided $
• 1/2 cup plus 2 tablespoons chopped fresh cilantro, divided
• 3 tablespoons lower-sodium soy sauce $
• 1 teaspoon grated fresh ginger
• 2 teaspoons sugar $
• 1/2 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
• 1 cup matchstick-cut cucumbers $
• 1 cup matchstick-cut carrots $
• 2 cups hot cooked sticky rice
• 8 Bibb lettuce leaves

1. 1. To prepare sauce, heat a small saucepan over medium heat. Add canola oil to pan; swirl to coat. Add shallot, and sauté for 2 minutes. Add 1/3 cup water and next 3 ingredients (through red pepper), and stir with a whisk. Bring to a boil; cook 1 minute. Remove from heat; stir in lime juice.
2. 2. To prepare filling, spread crumbled tofu in a single layer on several layers of paper towels; cover with additional paper towels. Let stand 20 minutes, pressing down occasionally.
3. 3. Heat a large nonstick skillet over medium-high heat. Add sesame oil to pan; swirl to coat. Add 1/3 cup green onions; sauté 1 minute. Add tofu; sauté for 4 minutes, stirring occasionally. Add 2 tablespoons cilantro, soy sauce, ginger, sugar, and Sriracha; sauté 1 minute. Remove from heat; stir in cucumbers, carrots, and remaining green onions.
4. 4. Spoon 1/4 cup rice into each lettuce leaf. Top with about 1/2 cup tofu mixture; sprinkle with 1 tablespoon cilantro. Serve with sauce.