An easy, fresh lunch or dinner that satisfies that craving for something a little out of the ordinary. When I am feeling in a rut with my food choices I like to change up the way I eat salads - and these lettuce cups totally do the trick. By simply shifting lettuce from a "thing in a bowl" to a crispy vehicle for peanut-y tofu-y cashew-y goodness can make all the difference.
The recipe is inspired by my friend (and house mate) Mimi who totally does not give herself enough credit in the kitchen - shes a genius and she inspires so many of my dishes. She said the basis for this recipe was conceived on a whim while rolling through the isles of Trader Joe's - and if you ask me, it is a total masterpiece. When she first made it for us one night I couldn't help but eat more than my share - lol - sorry, Mimi.
And....I hate to brag but by no exaggeration this peanut sauce is the best around. The recipe actually makes a much larger batch than you might wish to use here but I have a feeling you will be wanting more - it's great over any fresh salad, tofu dish, or even spread onto bread as the beginnings of the best Thai-influenced sandwich. Not to mention, it's made with PB2 powder which has 80% less fat than peanut butter so you can eat A LOT without feeling weighed down.
Okay, enough talk, scroll on down and make this recipe for yourself. Let me know how you like it in the comments!
Serves: 2 • Prep Time: 15 minutes • Cook Time: 6 minutes
For the Lettuce Cups/Filling
- 1-2 heads of bib or butter lettuce (romaine will also work great)
- 1 block extra firm tofu, sliced in .5" cubes
- 1/2 red fresh onion, diced finely
- 1/2 red bell pepper, diced finely
- 3/4 cup raw cashews, chopped
- handful mint or cilantro (optional)
Satay Thai Peanut Sauce
- 1/2 cup PB2 powder
- 1/4 cup rice wine vinegar
- 2 tbsp. hot sauce of choice (I use Sriracha)
- 2 tbsp. coconut sugar or other sweetener
- 1 tsp. garlic powder
- 1/2 - 3/4 cup water, depending on desired thickness
- salt & pepper to taste
1. Mix together your satay sauce in a small bowl or mason jar (the amount is way too much for this recipe but, I am betting you'll want more)
2. Prep your veggies by washing the lettuce cups and delicately separating the leaves, dicing the onion and red pepper and mincing the fresh herbs.
3. Sautee your cubed tofu in a dry shallow pan, allowing it to slightly brown each side (this takes about 1-2 minutes per side). Turn off the heat and allow to cool slightly.
4. Once the tofu is slightly cool, add it to a bowl and pour in about 1/2 cup of the peanut sauce. Give it a stir till well combined and then add in your fresh herbs, cashews, red onion and pepper.
5. Spoon the mixture into the lettuce cups and enjoy with extra peanut sauce on the side!
LIGHT & LOVE, LIVECLEAN KITCHEN