> 1 cup basmati rice
> 1 (14 oz) pkg extra-firm tofu
> 2 tbsp minced ginger
> 6 tbsp low-sodium soy sauce, divided
> 6 tbsp sweet chili sauce, divided
> 1 head iceberg lettuce
> 3 tbsp peanut oil
> 1 ½ cups shredded carrots
> ¾ cup unsalted peanuts
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.)
Remove 8 of the large outer leaves from the lettuce and set aside. Slice the remaining lettuce into strips.
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.
Fill the lettuce “cups” with the rice mixture and garnish with the peanuts. Serve with the remaining chili and soy sauce.