Name: Asian Lettuce Wraps w Hoisin-Peanut Sauce
Ingredients: •1 tsp canola oil •1/2 minced shallot (or 1/4 small onion); •1/3 cup water •2 tsbp creamy peanut butter; •4 tsp hoisin sauce •1/4 tsp crushed red pepper •1 tbsp fresh lime juice Thai Filling:; •1/2 block extra-firm tofu, drained and crumbled •1 tsp sesame oil •3 thinly sliced green onions (about 2/3 cup), divided; •1/2 cup chopped fresh cilantro, divided (optional)•2 tbsp soy sauce •1 tsp grated fresh ginger •1 tsp brown sugar •1/2 tsp Sriracha; •1 cup matchstick-cut cucumbers •1 cup matchstick-cut carrots •2 heads Boston Bibb lettuce leaves; •2 cups hot cooked sticky rice (optional); Korean Filling:; •1/2 block extra-firm tofu, drained and crumbled •1 tsp sesame oil •3 thinly sliced green onions (about 2/3 cup), divided; •2 minced garlic (1 tsp garlic powder); •2 tbsp gochujang (red pepper paste); •1 tsp gochugaru (red pepper flakes); •1 tsp soy sauce; •1 tsp brown sugar

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1.To prepare sauce, heat a small saucepan over medium heat. Add canola oil to pan; swirl to coat. Add shallot, and sauté for 2 minutes. Add 1/3 cup water and next 3 ingredients (through red pepper), and stir with a whisk. Bring to a boil; cook a minute or two. Remove from heat and stir in lime juice about 5 minutes after cooling. Set aside.
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2.To prepare both fillings, first spread crumbled tofu in a single layer on several layers of paper towels; cover with additional paper towels. Let stand 20 minutes, pressing down occasionally. Or if in a hurry, press the tofu with both hands to remove excess water, crumble into pieces.
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3.Heat a large nonstick skillet or pan over medium-high heat. Add sesame oil to pan; swirl to coat. Brown the ground pork until cooked through, then add 1/3 cup green onions and tofu; sauté for 4 minutes, stirring occasionally. Separate half of the pork/tofu to another skillet or pan for the Korean filling.
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4.For the Thai filling: add cilantro (if available), soy sauce, ginger, sugar, and Sriracha; sauté a few minutes. Remove from heat and set aside. For the Korean filling: add the gochujang and remaining ingredients; saute a few minutes. Remove from heat and set aside.
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5.Slice up cucumber, carrot, and remaining green onions into long strips. Wash and rinse each Bibb lettuce leaves under cold water. Plate the fresh greens and vegetables together.
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6.Top lettuce leaf with desired ingredients: rice (if available), Thai or Korean filling, carrot and zucchini strips, and hoisin-peanut sauce.

Asian Lettuce Wraps w Hoisin-Peanut Sauce

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