Yes, I said sassy. Because these are. This is a one-pan, super delicious, high-in-flavor, low-in-calories (under 400!) meal that is great for spring and summer.
I just made cabbage wraps but lettuce wraps are so.much.easier. There is no steaming or boiling, you just rip off the leaves, stuff them, and enjoy.
On an unrelated note, I had some chocolate the other day. It’s up for debate if chocolate/cocoa powder is FODMAP-diet approved [I’m 99% sure they just determined it isn’t, which just ruined my whole life], but I gave it a try. Well, my boyfriend got 72% dark chocolate for me and I guess the caffeine got to me because I was wired.
I “banged out” part of my paper between 8pm and midnight, and I was still rearing to go at 11:59pm. I called it quits due to my 8am, but if you need a chocolate fix AND are pulling a late-nighter? Grab some dark chocolate.
So back to lettuce wraps. I am loving these. I am all about food you can pick up. It’s just so cute and fun. I also love eating on the floor. I used to hang out on the floor a lot back in the day – listening to music, writing papers, studying – so since this is an Asian dish, and some cultures eat on the floor, I thought I would eat it on the floor. Totally awesome.
Sassy Asian Lettuce Wraps
1/2 zucchini, finely chopped
1/2 squash, finely chopped
1/4 c finely chopped carrots
1/3 package extra firm tofu, in small cubes
1.5 tsp sesame oil
1 tbsp rice vinegar
1 tbsp soy sauce
1/2 tsp ginger
1 tbsp peanut butter
1. Over medium heat in a medium or large skillet, add 1 tsp sesame oil to a pan. Add zucchini, squash, and carrots. Stir and allow to sauté for about 5 minutes.
2. In a small or medium skillet, sauté tofu with the remaining 1/2 tsp sesame oil.
3. In the vegetable skillet, add soy sauce, vinegar, ginger, and peanut butter. Stir to combine.
4. Once tofu has a slightly crunchy exterior, add tofu to vegetable skillet and stir to combine flavors.
5. Cook for a couple more minutes, and then serve on lettuce leaves.