Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
8 oz (250 g) firm tofu, cut into 1/2-inch (1 cm) cubes
1 cup (250 mL) prepared peanut sauce, divided
1 tbsp (15 mL) vegetable oil
4 tsp (20 mL) soy sauce
4 tsp (20 mL) rice wine vinegar
8 leaves Inspired Greens Red Batavia
1/2 red pepper, thinly sliced
1/2 cup (125 mL) grated carrots
1/2 cup (125 mL) diced cucumber
1 small ripe avocado, sliced into 8 pieces
1/2 cup (125 mL) shredded purple cabbage
1. In small bowl, toss tofu with 1 tbsp (15 mL) peanut sauce.
2. Heat oil in nonstick pan set over medium heat; fry tofu, turning occasionally, for 3 to 5 minutes or until golden.
3. Meanwhile, whisk soy sauce with vinegar; set aside.
4. Spoon tofu into centre of lettuce leaves; top with red pepper, carrots, cucumber, avocado and purple cabbage. Drizzle with soy sauce mixture; roll up to enclose filling. Serve with remaining peanut sauce as dipping sauce.
Make your own quick peanut sauce by whisking together 2/3 cup (150 mL) peanut butter, 1/4 cup (60 mL) each lime juice and soy sauce, 1 tbsp (15 mL) honey and 1 clove minced garlic. (Add a little warm water if sauce is too thick for dipping.) Makes about 1 cup (250 mL).