Spicy Peanut + Veggie Lettuce Wraps, Two Ways (Salmon or Crispy Tofu!)
Oh hello, my friends. Happy summer!
spicy peanut lettuce wraps two ways | kulaskitchen.com
It's been blissfully warm here in Toronto the past couple of weeks and I'm here for it. I was talking to someone yesterday about the fact that no matter how disgustingly humid it gets here in the summer, I vow to never complain about the heat. After all, we pretty much wait all year (while complaining incessantly about the cold) for these three warm months, so I try my best to take full advantage and embrace the heat.
spicy peanut lettuce wraps two ways | kulaskitchen.com
That being said, hot and sticky days call for chill, no-fuss dinners that don't require a ton of cooking and standing around a stovetop burner. Lettuce wraps fit the bill perfectly, as they're crunchy, refreshing and can be served cold or at room temperature. Although the veggies and protein require roasting, you can absolutely prep some or all of the components beforehand and never have to turn on your stove to make these.
spicy peanut lettuce wraps two ways | kulaskitchen.com
I've included two ways to make these, as I tried and loved both this past week. One includes wild salmon, which I quickly cooked in a hot cast-iron pan on the stove, and the other features crispy baked tofu for my vegetarian friends. Tofu is an ingredients I adore but was very likely eating in excessively large quantities in the past (hah) which resulted in not being able to digest it very well. I'm slowly reincorporating it and feeling great - so it'll definitely be featured in many a summer dinner in the upcoming months. Enjoy!
Spicy Peanut + Veggie Lettuce Wraps (Salmon or Crispy Tofu)
Ingredients
1 head broccoli, chopped into florets
1 large zucchini, cubed
2 red bell peppers, cubed
1 tbsp. avocado oil
1 tbsp. sesame oil
1/2 tsp. sea salt
1 head of butter or red leaf lettuce, leaves separated
Fresh cilantro, for topping
Chopped peanuts + sesame seeds, for topping
For the salmon (option 1):
1 1/2 lbs salmon fillet
2 tbsp. avocado oil
1/2 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. sea salt
For the tofu (option 2):
1 block (~400g) firm organic tofu
1 tbsp. sesame oil
1 tbsp. tamari or coconut aminos
1 tbsp. cornstarch or arrowroot starch
For the sauce:
1/4 cup smooth natural peanut butter
2 tbsp. tamari or coconut aminos
1 tbsp. rice vinegar
1 tbsp. lime juice
1 tbsp. minced ginger
1 tsp. minced garlic
Chilli flakes or hot sauce, if desired
Instructions
Preheat your oven to 400 degrees.
Place your broccoli, zucchini and red pepper on one or two baking sheets and drizzle with the avocado and sesame oils. Sprinkle with the 1/2 tsp. sea salt and roast in the oven for 30 minutes, flipping halfway through.
Meanwhile, if using tofu, place your cubed tofu in a bowl and drizzle with the sesame oil and tamari. Toss to coat evenly. Sprinkle with the corn or arrowroot starch and toss again so all of the cubes are covered with the starch. Lay on another baking sheet and bake for 30 minutes, flipping halfway through.
If using salmon, lay it on a baking sheet and drizzle with oil. Rub with the paprika, garlic and salt. Bake for 12-15 minutes, checking the centre to make sure it’s cooked (depends on the size of your salmon). Alternatively, you can cook the salmon in a hot cast iron skillet, skin side down, for 10 minutes, then flip and cook for an additional 3 minutes on the other side.
Whisk together all of your sauce ingredients. Slowly add water until sauce is pourable. Taste and adjust, adding more tamari or lime if needed.
To assemble the wraps, lay out your lettuce leaves on a large plate or platter. Top evenly with your roasted veggie mixture, then divide your tofu or salmon among the wraps. Drizzle with peanut sauce and top with peanuts, sesame seeds, cilantro and extra hot sauce, if desired.
Serves 4
