Ingredients
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1 cup basmati rice
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1 (14 oz) pkg extra-firm tofu
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2 tbsp minced ginger
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6 tbsp low-sodium soy sauce, divided
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6 tbsp sweet chili sauce, divided
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1 head iceberg lettuce
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3 tbsp peanut oil
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1 ½ cups shredded carrots
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¾ cup unsalted peanuts
Steps
1
Prepare the rice according to package directions. Drain the tofu and pat dry with a paper towel. Cut the tofu into ½-inch cubes. Mix the tofu with ginger, ¼ cup soy sauce, and ¼ cup chili sauce. (For best result, marinate for 25 min. in the refrigerator.)
2
Remove 8 of the large outer leaves from the lettuce and set aside. Slice the remaining lettuce into strips.
3
Heat the oil in a heavy bottom skillet and sauté the tofu over medium heat for 5 min. Add the rice and shredded carrots, and cook for 2 min. Remove from heat and toss in the sliced lettuce.
4
Fill the lettuce “cups” with the rice mixture and garnish with the peanuts. Serve with the remaining chili and soy sauce.
