Mambo Sprouts

Thai Tofu Lettuce Wraps

Recipe submitted by Amy K. of Rapid City, SD, for the Mambolicious Recipe Contest ’09.

Ingredients:

• 1/4 cup rice vinegar
• 1/4 cup olive or canola oil
• 2 Tbsp. lime juice
• 2 Tbsp. mayonnaise (Nayonnaise, to make it Vegan)
• 2 Tbsp. natural creamy peanut butter (I use Maranatha)
• 1 Tbsp. Pure Cane Dark Brown Sugar
• 1 Tbsp. San J Tamari Sauce
• 2 tsp. The Ginger People minced fresh gingerroot
• 1 tsp. sesame oil
• 1 tsp. Thai chili sauce
• 1 garlic clove, peeled
• 1/2 cup minced fresh cilantro, divided
• 1 package (14 oz.) Nasoya Extra Firm Tofu, drained and cut into 1/2-inch cubes
• 1/2 cup chopped green onions
• 1/2 cup shredded carrots
• 1 small sweet red pepper, diced
• 3/4 cup dry roasted peanuts, chopped, divided
• 8 Bibb or Boston lettuce leaves

Directions:

1. For dressing, in a blender, combine the first 11 ingredients; cover and process until smooth. Stir in 1/4 cup cilantro.
2. In a large bowl, combine the tofu, onions, carrots, red pepper, 1/2 cup peanuts and remaining cilantro. Add dressing and toss to coat.
3. Divide among lettuce leaves; sprinkle with remaining peanuts. Fold lettuce over filling.

Servings: 4

Chef’s Note: Quick, easy and delicious! The flavor gets even better when prepared a day in advance! This also makes a great dip for pita chips or a pita sandwich filling.