Korean Tofu-Veggie Wraps
3
Points®
Total Time
30 min
Prep
30 min
Serves
6
Difficulty
Moderate
One of the wonderful properties of tofu is that it easily takes on the flavor of the ingredients, seasonings, and spices it is paired with—in this easy entrée, that’s a salty, slightly spicy, peanutty sauce. If you’re worried about spice at all, simply omit the garlic chile paste. If you’ve got the time, press the tofu to remove excess moisture by cutting the tofu into cubes, placing between a few layers of paper towels, and pressing firmly to release the liquid. The mix of fresh sliced vegetables add color and crunch and tons of flavor. You can substitute romaine lettuce for the Boston lettuce, if you like.
Ingredients
Smooth reduced fat peanut butter
¼ cup(s)
Fresh lime juice
¼ cup(s)
Soy sauce
3 Tbsp
Packed light brown sugar
1 tsp
Garlic chili paste
1 tsp, or regular Asian chili paste
Dark sesame oil
1 tsp
Firm tofu
16 oz, cut into 1/2-inch cubes
Red bell pepper
2 medium, assorted colors, seeded and thinly sliced
Radishes
5 medium, thinly sliced
Cilantro
¼ cup(s), coarsely chopped
Fresh mint leaves
¼ cup(s), coarsely chopped
Boston lettuce
12 leaf/leaves
