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Peanut-Tofu Cabbage Wraps
EatingWell Test Kitchen
“Cabbage is a tasty low-calorie stand-in for buns or bread in this healthy, gluten-free lettuce wrap recipe. Don't limit yourself to cabbage for this recipe—any fresh green sturdy enough to wrap around ½ cup of filling works.”
8 small napa or Savoy cabbage leaves or 4 large, cut in half crosswise
1 tablespoon canola oil
1 14- to 16-ounce package extra-firm tofu, patted dry and crumbled
¼ teaspoon salt
5 tablespoons prepared peanut sauce
1 tablespoon rice vinegar
1½ teaspoons lime zest
1 cup julienned Asian pear
1 cup julienned English cucumber
¼ cup finely chopped cilantro
1Wash and dry cabbage leaves well and cut out any tough ribs or stems.
2Heat oil in a large nonstick skillet over medium-high heat. Add tofu, season with salt and cook, stirring often, until just golden brown, 4 to 6 minutes.
3Meanwhile, whisk peanut sauce, vinegar and lime zest in a small bowl.
4Remove the pan from the heat, add the sauce mixture and stir to combine. Serve the tofu in the cabbage leaves, topped with pear, cucumber and cilantro.