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Tofu Veggie Lettuce Wraps

Tofu Veggie Lettuce Wraps

Got a bunch of veggies and want to make an easy, nutritious meal? Try these lettuce wraps, which offer lots of opportunities to modify as you like.

 

Tofu Veggie Lettuce Wraps
2 teaspoons coconut oil or oil of preference
4 scallions, diced (dark green parts reserved for the top)
1 tablespoon fresh ginger, minced
3 cloves garlic, minced
1 lb. extra or super firm tofu
2 tablespoons soy sauce or tamari, divided
tablespoon toasted sesame oil
1 teaspoon Chinese five spice blend
12 ounces broccoli, cut into florets
1 red bell pepper, diced
7 ounces rice noodles, cooked
1 tablespoon rice wine vinegar
Boston, Bibb or Butter lettuce, separated and rinsed
Optional additions on top: peanuts, scallion greens, sesame seeds, chili sauce


Heat the oil in a large skillet or wok over a medium flame. Add the scallions and ginger, and cook, stirring often, for three minutes. Add the garlic, tofu and 1 tablespoon of soy sauce. Cook, stirring often, until tofu is cooked through, about six minutes. Add the sesame oil, five spice blend, broccoli florets, red bell pepper and additional tablespoon of soy sauce; cook until the broccoli is bright green, about six or seven minutes. Add the rice noodles stir together until cooked through. Turn off heat and stir the vinegar through. Serve in lettuce cups with additional options on top.



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