1/2 cup short-grain white rice, toasted and ground (optional)
1 lb firm tofu, crumbled with your hands
1 tbsp untoasted sesame oil or canola oil
1/2 cup shallots, thinly sliced
1 tbsp brown sugar
1/3 cup lime juice
1 tsp lime zest, packed
1/2 tsp salt
1 tsp chili paste
1/2 cup fresh cilantro, roughly chopped
1/4 cup fresh mint leaves, roughly chopped
3-5 green onions, thinly sliced
1/2 cup peanuts, roughly chopped (optional)
2 heads Boston or butter lettuce
The raw sushi rice should be dry, without any oil, then toasted in a small sauté pan until aromatic
and browned. Grind the toasted rice into a fine powder in a food processor or powerful blender.
The shallots should be cooked in the oil for 3 minutes in a big skillet over medium heat.
Cook the tofu crumbles for about 5 minutes, or until well cooked.
The powdered, toasted rice, brown sugar, lime juice, zest, salt, and chile paste should all be combined, if
used. 3-5 minutes of sautéing should be sufficient to completely incorporate all elements. Cut the heat off. If
the rice isn’t entirely cooked, let the tofu filling wait for 5 minutes until the rice is soft.
Combine all the components for the tofu lettuce wrap sauce in a small mixing dish.
Combine the tofu mixture with the peanuts, cilantro, mint, and green onions.
Take the lettuce leaves off the stalk. Tofu mixture should be filled into each lettuce leaf. If desired, drizzle
with additional sauce and fresh herbs. Enjoy!