I can’t stop eating peanuts to save my life lately. I’ve been topping them on salads, rolling up in rice wraps, sprinkling on lettuce wraps… eating straight from the bag while working. It’s strange how your taste buds will shift out of nowhere. I never really liked peanuts. I mean, yea, peanut butter and the flavor and all but never a huge fan of the actual nut. Until now.
I also think peanuts have a weird reputation for being fattening (which yes, any nut is pretty fattening when you eat past the recommended serving!) but they actually pack their own cool health benefits. But anyways, I’m pretty hooked. To balance out the extra fat content in peanuts, I like to pair them in a light and refreshing way – lettuce wraps are my go-to.
You can make this in under a half hour, and it is (believe it or not) a very filling lunch or dinner.
Makes: 3-4 lettuce wraps
You will need:
- 1 tsp sesame oil
- 1 garlic clove, minced
- 1 inch fresh ginger, minced
- 1 carrot, shredded
- 1/4 cup vidalia onion, diced
- 1/4 cup red pepper, diced
- 1/2 cup crumbled tofu
- A dash of red hot pepper flakes
- Salt and pepper, to taste
- 4 romaine lettuce leaves
- 1/4 cup crushed peanuts
- Lime wedge
- In a pan over medium heat, add sesame oil, garlic, ginger, carrot, onion, and red pepper.
- Cook while stirring occasionally for about 5 minutes.
- Add crumbled tofu, red hot pepper flakes, salt, and pepper – cook and stir for about 10 minutes, or until veggies are tender and tofu is warmed. Note: I let the bottom of the pan burn a bit and scuff it up with a spatula – it gives it a great flavor and some crispy texture.
- Line your lettuce leaves on a plate and scoop filling into each. Divide up crushed peanuts among your wraps and give each a squeeze of lime on top.
Pretty easy, pretty colorful, pretty tasty. If you’re a lover of peanuts, this one goes out to you. xx bianca