4 Servings 10 min Cook
4 Leaf outer Lettuce
1 Large (2-1/4 per pound, approx 3-3/4" lo Red Bell Pepper
2 Large (7-1/4" to 8-/1/2" long) Carrots
2 Medium Cucumber
12 Oz Tofu
1/2 Sprigs Fresh Cilantro
1/2 Cup Peanut Butter
2 Tbsp Sesame Oil
1 1/2 Tbsp Soy Sauce
1 Tsp Sugar
2 Cloves, minced Garlic
1 Fruit (2" dia) Limes
1/4 Tsp Crushed Red Pepper Flakes
1 Tsp Coconut Oil
Coat grill pan in coconut oil.
Drain tofu, slice in half, and press with cloth until dry.
Squeeze out as much moisture as possible.
Grill tofu 5 minutes on each side or until crispy.
Remove from heat and slice into strips.
To create the peanut dipping sauce: combine peanut butter, sesame oil, soy sauce, garlic, juice of 1 lime, sugar (can substitute with honey if you're not vegan), red pepper flakes.
Mix well.
Add water to achieve desired consistency and additional salt to taste.
To prepare vegetables: use a julienne peeler, creating vegetable noodles out of carrots and cucumbers.
If you don't have a peeler, you can cut these into thin strips.
De-seed and cut bell pepper into match sticks, wash and chop cilantro, rinse and dry lettuce leaves.
Layer tofu, bell pepper, carrots, cilantro and cucumber in cabbage leaves and roll up! Either dip into the peanut sauce, or use the peanut sauce or toothpicks to secure leaves if necessary
