A quick and easy lunch option, packed with flavor and tofu based protein. This is a great recipe to have by itself and serve with a side of white rice!
INGREDIENTS
3 tbsp. hoisin sauce
2 tbsp. low-sodium soy sauce
2 tbsp. rice wine vinegar
1 tbsp. Sriracha (optional)
1 tsp. sesame oil
1 tbsp. extra-virgin olive oil
1 medium onion, diced
2 cloves garlic, minced
1 tbsp. freshly grated ginger
1 lb. ground tofu
2-3 cups of spinach
2 green onions, thinly sliced
Kosher salt
Freshly ground black pepper
Garlic powder
Large leafy lettuce (leaves separated), for serving
Sliced red cabbage and carrots for garnish
DIRECTIONS
- Make the sauce: In a small bowl, whisk together hoisin sauce, soy sauce, rice wine vinegar, Sriracha, and sesame oil and to crumbled tofu.
- In a large skillet over medium-high heat, heat olive oil. Add onions and cook until soft, 5 minutes, then stir in garlic and ginger and cook until fragrant, 1 minute more. Add marinated crumbled tofu.
- Continue to cook for 8-10 minutes. Turn off heat and stir in spinach and green onions. Season with salt, garlic powder, and pepper.
- Spoon a large scoop (about 1/4 cup) of tofu mixture into the center of each lettuce leaf. Garnish with red cabbage and carrots. Serve immediately with peanut sauce.
DIRECTIONS FOR PEANUT SAUCE
Blend or Whisk together:
⅓ cup creamy peanut butter
2 tablespoons rice vinegar
2 tablespoons reduced-sodium soy sauce
2 tablespoons maple syrup
1 tablespoons toasted sesame oil
1-2 clove(s) garlic, minced
2 to 3 tablespoons water, as needed
