12ozsilken firm tofupressed to remove moisture and diced
2garlic clovespeeled and minced
2tspfreshly grated ginger
1/2medium red bell pepperseeded and cut into matchsticks
1/2medium carrotpeeled and cut into matchsticks
3/4cupshredded green cabbage
1/4cupsliced green onions
4large basil leaveschopped
10large mint leaveschopped
6-12large leaves of Boston bibb lettuce
2limescut into wedges
Whisk together the peanut butter, water, lime juice, sweet chili sauce, soy sauce, Sriracha sauce, and brown sugar. Gently toss the tofu and half of the chopped peanuts with the peanut sauce. Set aside.
Heat the sesame oil in a nonstick pan over medium heat. Add the garlic and ginger. Cook for 2 minutes, taking care not to brown. Add the pepper and carrot. Cook for 2 minutes. Add the cabbage and soy sauce, and cover the pan tightly with a lid. Cook for 2 minutes, until the cabbage just begins to soften. Remove the vegetables from the heat and set aside to cool to room temperature.
Toss together the green onions, cilantro, basil, and mint.
Lay out the leaves of lettuce. One leaf will be enough if they are large. Use two leaves, slightly overlapped, if the leaves are small. Divide the tofu mixture evenly between the lettuce cups, then top with sautéed vegetables and herbs. Garnish with the remaining chopped peanuts. Serve with fresh lime wedges.
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