Spicy Tofu Lettuce Wraps

Although I am not one for "New Years Resolutions" (mainly because I do not enjoy setting myself up for failure), I will support those who make them and want to try to stick with them.

With that being said, if you're one of the many people that has decided to take advantage of a new year, a fresh slate, a point for new beginnings, and made that oath to "eat healthy" have I got the recipe for you!

It's simple, fast, yummy, and most importantly; It's healthy.

Before you start, I suggest you try to drain as much water out of your tofu as possible. To do so, I cut it in slices and put the slices between a few sheets of paper towel, then I set a heavy cast iron pot on top of the tofu to press the water out. This makes it so the end product isn't watered down.

Spicy Tofu Lettuce Wraps
Makes 16 wraps
Recipe from Vegetarian Times Magazine

Filling

2 tsp vegetable or canola oil
1 medium onion, chopped (1 1/2 cups)
1 Tbs. minced fresh ginger
1 Tbs. minced lemongrass
2 cloves garlic, minced
1 lb. extra firm tofu, crumbled
1 8oz. can water chestnuts, drained and chopped
4 Tbs. low-sodium soy sauce
4Tbs. hoisin sauce
1 to 2 tsp vegetarian chile sauce, such as vegetarian sriracha
16 butter lettuce or iceberg lettuce leaves

Garnishes
1 large carrot, peeled and grated
1/2 cup chopped green onions
1/2 cup chopped fresh mint
1/2 cup finely chopped peanuts
Hoisin and chile sauces

1. To make Filling: Heat oil in large skillet over medium heat. Add onion, ginger, lemongrass, and garlic, and cook 7 to 10 minutes, or until onions are soft and beginning to brown. Add tofu and water chestnuts, breaking tofu into small crumbles; cook 4 minutes, or until heated through. Stir in soy sauce, hoisin sauce, and chile sauce. Transfer to serving bowl.

2. Place lettuce leaves on platter, and set out garnishes in small serving bowls. Let guests wrap tofu mixture in lettuce leaves, and top with their choice of garnishes.