lettuce wraps

By Jody

Ingredients

• Dipping Sauces:
• 1 c. teriyaki sauce (we like to use Mr. Yoshidas original)
• 1/3 c. sweet chili sauce (we use Mae Ploy brand)
• 1/4 c. soy sauce
• 1 Tbsp. fresh ginger (finely minced or grated)
• red pepper flakes, to taste
• 1 block tofu, diced into small pieces
• 2 Tbsp oil
• salt and pepper, to taste
• 2 Tbsp. oil
• 1/2 c. sliced green onion
• 2 cloves garlic, minced
• 1/2 c. chopped water chestnuts
• 1/2 c. pine nuts (chopped cashews work great too)
• 1/3 c. chopped mushroom (optional)
• 1 head green lettuce
• remaining teriyaki mixture (about 3/4 c.)
• 1/4 tsp. Sriracha sauce (or to taste-- depending on how spicy you like it)
• 1-2 Tbsp. creamy peanut butter

Preparation

Step 1

•Combine teriyaki sauce, chili sauce, soy sauce, ginger, and red pepper flakes in a bowl.
•Mix well and set aside.
•In a large skillet, heat oil over medium heat. When oil is hot, add tofu.
•Season tofu lightly with salt and pepper. Cook until brown on all sides. set aside.
•In the same skillet, heat 2 Tbsp oil over medium-high heat. Add onion, garlic, water chestnuts, pinenuts, and mushrooms and saute for about 1-2 minutes.
•Stir in about 1/2 of the teriyaki mixture and tofu to the skillet. Cook uncovered, for about 7-8 minutes, stirring often. Serve with green lettuce.

For the dipping sauces:
•Heat remaining teriyaki sauce in a small sauce pan. Simmer for about 5 minutes.
•Remove from heat and divide into 2 small bowls (one for spicy teriyaki sauce, one for peanut sauce).
•In one bowl, add about 1/4 tsp. Sriracha sauce (or more to taste) and mix well.
•In the other bowl, add 1-2 Tbsp. creamy peanut butter (or to taste), mix until creamy and smooth.