Asian Tofu-Peanut Lettuce Wraps with Carrot, Cucumber, Cilantro & Mint

Directions

1. 1. Press the tofu: cut it in half lengthwise, lay between towels, and set a weighted board over it to draw out moisture while you prep the veg.
2. 2. Prep produce: wash and dry the lettuce, carrot, cucumber, cilantro, and mint; shred any large leaves as needed.
3. 3. Make lime dressing: zest and juice the lime into a small bowl, whisk briefly, and set aside.
4. 4. Start the flavors: heat a skillet over medium-high heat, then add oil and swirl to coat the bottom.
5. 5. Sauté shallot: slice the shallot and cook until soft and golden, 2–3 minutes, stirring often.
6. 6. Cook the tofu: crumble into the skillet, add half the lime dressing, sugar, chili-garlic sauce, and salt; cook until the tofu turns golden brown, about 8–10 minutes, stirring often.
7. 7. Prepare the sauce: in the bowl with the remaining lime dressing, whisk in soy sauce, sugar, and chili-garlic sauce; set aside.
8. 8. Make the veggie salad: thinly slice the carrot, dice the cucumber, and chop the cilantro and mint; toss with the carrot and cucumber in a bowl.
9. 9. Finish the filling: when tofu is golden, add minced garlic and peanuts to the skillet and stir to combine, then remove from heat.
10. 10. Assemble and serve: separate the lettuce leaves, layer two leaves per wrap, fill with the salad and tofu-peanut mixture, drizzle with the sauce, and enjoy.