Beef and Tofu Lettuce Wraps

by Eva Katz©

Serves 8

Nutrition per serving – calories: 313
fat: 19 g (saturated: 3g, unsaturated: 8g), carbohydrates: 13g, protein: 21 g, fiber: 3 g, sugar: 4g

½ cup reduced-sodium soy sauce

¼ cup unseasoned rice vinegar

¼ cup Chinese rice wine or dry sherry

2 tablespoon natural peanut butter

2 tablespoons Asian chili-garlic sauce

2 tablespoons toasted sesame oil

1 tablespoon molasses

14 ounces extra-firm tofu

1 tablespoon canola

6 scallions, thinly sliced, green and white parts separated

1 pound 90 percent lean ground beef

2 tablespoon fresh minced ginger

1 (8-ounce) can water chestnuts, drained and chopped

For Serving:

2 large heads of Bibb or Boston lettuce, outer leaves discarded, leaves separated

1 red bell pepper, finely diced

1/2 cup coarsely chopped unsalted roasted peanuts

In a medium bowl, whisk together the soy sauce, vinegar, wine, peanut butter, chili-garlic sauce, sesame oil, and molasses.

Slice the tofu into ½-inch thick slabs and lay the slices on paper towels Use more paper towels to firm pat the tofu in order to remove as much water as possible. Crumble the dried tofu and set aside.

Heat the vegetable oil in a wok or large non-stick skillet over medium-high heat. Add the scallion whites and ginger and cook, stirring, unit they are translucent, 1 to 2 minutes. Add the ground beef and cook, stirring and breaking up the meat with a spoon, until the beef is browned and just cooked through, about 4 to 5 minutes. Stir in the tofu and reserved sauce. Lower the heat to medium-low and cook stirring occasionally, until the sauce has thickened, and ingredients have melded, about 3 minutes. Add the water chestnuts and stir to incorporate.

Top the lettuce leaf with about ¼ cup of the meat filling. Garnish with red pepper, scallions’ greens and peanuts.