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Peanut-Tofu Cabbage Wraps

March/April 2016

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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 1/2 cup of filling works.


Peanut-Tofu Cabbage Wraps

Makes: 4 servings

Serving Size: 2 wraps each

Active Time:

Total Time:

Ingredients

  • 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
  • 1/4 teaspoon salt
  • 5 tablespoons prepared peanut sauce
  • 1 tablespoon rice vinegar
  • 1 1/2 teaspoons lime zest
  • 1 cup julienned Asian pear
  • 1 cup julienned English cucumber
  • 1/4 cup finely chopped cilantro

Preparation

  1. Wash and dry cabbage leaves well and cut out any tough ribs or stems.
  2. Heat 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.
  3. Meanwhile, whisk peanut sauce, vinegar and lime zest in a small bowl.
  4. Remove 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.

Nutrition

Per serving: 186 calories; 12 g fat (2 g sat, 4 g mono); 0 mg cholesterol; 8 g carbohydrates; 0 g added sugars; 2 g total sugars; 13 g protein; 3 g fiber; 571 mg sodium; 183 mg potassium.

Carbohydrate Servings: 1/2

Exchanges: 1 1/2 medium-fat meat, 1 1/2 fat


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