Ingredients

Peanut Sauce:

• 1/2 cup natural peanut butter
• 1/4 cup low sodium soy sauce
• ¼ cup sesame seeds
• 1/4 cup rice vinegar
• 2 tbsp red curry paste (Thai Kitchen)
• a small knob (1-inch piece) of fresh ginger, peeled
• 1 clove garlic, peeled

Lettuce wraps:

• 1 container extra firm tofu
• 1 small bag matchstick carrots or 1 carrot cut into fine strips
• ½ red bell pepper, cut into fine strips
• 1 mango (cut into thin strips)
• 1 cup leftover brown rice, quinoa or other whole grain (optional)
• lettuce leaves for wrapping, Boston or butter lettuces work really well
• ¼ cup Peanuts for serving
• ½ bunch cilantro (chopped) for serving
• 1 lime for serving

Directions

1. Sauce: Blend combine sauce ingredients in a medium bowl or mix using a blender.
2. Tofu: Press the tofu with a few paper towels to get some of the moisture out. Cut the tofu into small pieces. Heat a non-stick pan over medium high heat. Add your tofu. Stir-fry until golden brown, about 15 minutes. Add the sauce to the pan. Stir-fry for another 3-5 minutes. As the sauce browns, it will form small crispy pieces around the tofu. Transfer to a bowl for serving.
3. While tofu is cooking, wash and chop your veggies and mango.
4. Assemble your wrap: fill your lettuce leaves with some tofu, veggies, mango and top with peanuts, cilantro, and a squeeze of lime!