Lettuce Wraps with Shiitake Mushrooms and Cauliflower Rice
Ingredients
- 2 cloves garlic, minced
- 1 tbsp peanut oil
- 1/4 tsp red pepper flakes
- 4 tbsp tamari or soy sauce
- 1/2 inch ginger root, minced
- 12 oz (1 pack) extra firm tofu, cut in cubes
- 2 cups cauliflower rice
- 1 cup shiitaki mushrooms, cut
- 1/4 cup carrots, shredded
- 8 bibb lettuce, seperated
Thai Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/4 tsp red pepper flakes
- 1 tsp maple syrup
- 1 lime, juiced
- 1/2 filtered water
- 1 tsp kosher salt
To Serve
- 1/4 cup peanuts, roughly chopped
- 1/4 cup carrots, cut into straws
- 1 lime, cut into wedges
- 3 tbsp scallion, cut
Instructions
- Heat peanut oil in the large skillet.
- Add garlic, ginger root and red pepper flakes to the skillet and sauté it for couple of minutes.
- Add carrots, tofu, mushrooms and let it cook for until it's heated through and mushrooms are soft.
- Mix in cauliflower rice and tamari or soy sauce. Sauté it until cauliflower rice is cooked.
For the Sauce
- In the high speed blender, blend peanut butter, maple syrup, hot pepper flakes, lime juice, salt.
- Slowly add water to make sure the consistency is not too thin or too thick.
To Serve
- Scoop the tofu mixture into each lettuce leaf.
- Top it with scallions and peanuts.
- Add shredded carrots.
- Pour peanut sauce over it.
- Serve immediately and enjoy.