Vegetarian

Thai tofu lettuce wraps is for Dinner.

Thai tofu lettuce wraps takes 20 minutes to prepare.

Thai tofu lettuce wraps takes 5 minutes to cook.

Thai tofu lettuce wraps makes 8 servings.

The ingredients for Thai tofu lettuce wraps are:

1 head fresh iceberg lettuce (this type works best for this recipe)
3 cloves garlic, minced
1 thumb-size piece galangal (or ginger), grated
1 red chili, minced, OR 1/4 to 1/2 tsp. chili flakes
2 shallots, sliced finely
1/2 cup firm tofu, cut into "matchsticks" OR 1/2 cup cooked chicken or pork, shredded, OR 1/2 cup cooked baby shrimp
1 carrot, grated or cut into thin strips
5-6 mushrooms, thinly sliced
1 egg (omit if vegan)
1/2 cup shredded cabbage (red is very good, but any type will work)
3 spring onions, sliced lengthwise into matchstick-like pieces
approx. 2 cups bean sprouts
2 Tbsp. lime juice
2 Tbsp. regular soy sauce
1+1/2 Tbsp. fish sauce OR 2 Tbsp. soy sauce)
1 Tbsp. oyster sauce - Vegetarians: use vegetarian oyster sauce (available at most Asian food stores)
1/4 tsp. sugar
TOPPINGS:
1/2 cup fresh basil, roughly chopped if leaves are large
1/3 cup fresh dry roasted peanuts, roughly chopped or ground
fresh bean sprouts
OTHER: 2 Tbsp. oil for stir-frying

Here is how you make Thai tofu lettuce wraps:

Drizzle oil into a wok or large frying pan over medium-high heat. Add garlic, galangal (or ginger), chili, and shallots. Stir-fry one minute, or until fragrant. Stir-frying tip: add a little water or white wine if the wok/pan gets too dry instead of more oil. Add tofu (OR shrimp/chicken/pork), carrot, shiitake mushrooms, cabbage, and spring onions. As you stir-fry, add the lime juice, soy sauce, fish sauce, oyster sauce and sprinkle over the sugar. Stir-fry about 1 minute. Push ingredients to the side of the wok or pan, and crack in the egg. Stir-fry quickly to break the yolk. Mix in with the other ingredients. Add the bean sprouts and stir-fry briefly to mix (avoid over-looking or it will go limp). Remove from heat and do a taste test for salt, adding more fish sauce if not salty enough. Cut off the stem part of the iceburg lettuce so it's easier to separate the leaves. Now place the lettuce, sir-fried filling, and the toppings on your table in separate bowls/plates, allowing family or guests to make their own wraps. To assemble, take a whole lettuce leaf and place 1-2 heaping tablespoons of filling in the center. Top with a sprinkling of fresh basil and peanuts plus fresh bean sprouts if desired. Then wrap up and eat! (For those who like it extra spicy, fresh-cut chili can be added as another topping.) ENJOY!Serving Size: makes 8 servings.. feeds 4 girls Number of Servings: 8Recipe submitted by SparkPeople user MCDEVITT007.

The nutritional information for Thai tofu lettuce wraps is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 127.2

• Total Fat: 10.3 g
• Cholesterol: 46.3 mg
• Sodium: 498.0 mg
• Total Carbs: 6.7 g
• Dietary Fiber: 2.7 g
• Protein: 9.8 g

The dietary needs meet for Thai tofu lettuce wraps is Vegetarian