MEAL PREP: Sweet + Spicy Lettuce Wraps
Makes 10 servings | Cook time: 30 minutes (excluding pickling time for the carrots and daikon)
Ingredients:
2 butter lettuce heads, washed thoroughly
2 blocks of extra firm tofu, drained, cubed or crumbled with your hands (I think crumbling would probably be better after the fact)
2 shallots, sliced
3 cups of fresh shiitake mushrooms, washed and diced as small as possible
1 can of bamboo shoots,
2 large carrots, peeled and chopped into thin matchsticks
1 small daikon, peeled and chopped the same as the carrots
1 bunch of cilantro, washed and chopped
1/2 cup of white vinegar
1/4 cup coconut sugar
1/2 cup of water
Sauce:
2 tbsp tamarind paste
1/2 - 1 cup of PB2 (you can use regular peanut butter but I would advise using an all natural option with only peanuts)
1 tbsp chili garlic paste
2 tbsp sesame oil
1/4 cup coconut sugar
2 tbsp soy sauce
1/2 cup water
First, you will want to make the sauce. In a small pot, add all the sauce ingredients together then place on the stove at medium heat.
Stir with a whisk constantly until all the clumps disappear and the texture is smooth, then place it on the side for later.
Prepare the vegetables as instructed in the ingredients above. Once you're done, combine the vinegar, water, and coconut sugar in a jar then place all the carrots and daikon matchsticks in. Shake the liquid ingredients together well. This will sit in the fridge overnight as it pickles the vegetables for the week!
With the remaining vegetables, place a large wok or nonstick pan on the stove at medium heat.
Add the sesame oil to the pan with half of the chopped shallots and sauté only until fragrant. Next, add the prepared tofu and mushrooms into the pan (it'll be a lot of filling so don't add them all in at once).
Sauté the ingredients for 5 minutes or until the mushrooms have softened. Add the bamboo shoots last with only 1/3 of the sauce mixture we already made. The remaining sauce will be used to top your wraps later.
Use your spoon or whatever cooking utensil you're sautéing the veggies with to evenly spread the sauce all over, coating them completely. You will want to sauté for 5 minutes before removing from the heat and setting aside.
Lastly, you assemble. Lay out your butter lettuce leaves then scoop the cooked mushroom tofu mixture in the middle. Add your pickled carrots and daikon, then a spoonful of the sauce (a little goes a long way), and chopped cilantro. Enjoy!