VEGGIE LETTUCE WRAPS

WHAT YOU NEED:

2 tablespoons dark sesame oil, divided

1 1/2 tablespoons minced peeled fresh ginger

1 1/2 tablespoons minced garlic

2 (4-ounce) packages presliced shiitake mushroom caps

3 tablespoons lower-sodium soy sauce, divided

1 (8-ounce) package extra-firm water-packed tofu, drained, cubed, and patted dry

1 cup chopped asparagus

1/2 cup chopped red bell pepper

1/2 cup cooked shelled edamame

1/3 cup thinly sliced green onions

2 teaspoons rice vinegar

1/2 teaspoon freshly ground black pepper

1 (8 1/2-ounce) pouch precooked brown rice (such as Uncle Ben's)

16 Bibb lettuce leaves

1/4 cup chopped dry-roasted peanuts

Coconut Oil Spray
Non Stick Skillet Pan or Grill

 

DIRECTIONS:

1. Heat a large skillet over medium-high heat. Add 1 tablespoon oil. Add ginger, garlic, and mushrooms; sauté 5 minutes. Place mixture in a large bowl; add 1 tablespoon soy sauce. Add 1 tablespoon oil to pan; swirl to coat. Add tofu, asparagus, and bell pepper; sauté 2 minutes. Add edamame and onions; sauté 2 minutes. Add tofu mixture, 2 tablespoons soy sauce, vinegar, and pepper to mushroom mixture.

2. Cook rice according to package directions; add rice to tofu mixture. Spoon 1/4 cup tofu mixture into each lettuce leaf. Sprinkle with chopped peanuts.

NUTRITION FACTS (SERVING SIZE 1 | SERVING PER LETTUCE WRAP)

AMOUNT PER SERVING:
338 Calories | 31g Carbs |16g Protein |17.9g Fat |459 mg Sodium