🥘 Ingredients
- shelled edamame 4 oz
- Kosher
- Tofu Crumbles 1
- avocado oil 2 tbsp
- large shallots 2
- piece fresh ginger 2 inch
- garlic cloves 4
- serrano pepper or jalapeño 1
- roasted peanuts ½ cup
- Thai basil leaves or fresh mint leaves ½ cup
- vegan fish sauce 4 ½ tbsp
- medium limes: zested + juice 3 tbsp
- organic brown sugar 3 tbsp
- soy sauce or tamari 1 ½ tbsp
- Cooked Quinoa 3 cup
- large or medium heads of Bibb or butterhead lettuce 2
- medium limes 2
📝
For spicy, use 1 whole serrano pepper. For moderate heat, remove some of the membranes/seeds. For mild, remove all membranes/seeds. If you didn’t buy vegan fish sauce, use 2 tbsp of low-sodium soy sauce and 1 1/2 tbsp lime juice. Storage: Store the tofu-quinoa mixture in the fridge for 3 to 5 days. Reheat in a nonstick pan (or in the microwave) until heated through. If you have any extra Thai basil or mint, chop a handful and mix it in. Assemble as listed in the last step right before serving. Nutrition boost: Top your lettuce wraps with chopped fresh mango or pineapple for a sweet spin. For more veggies, add in chopped red bell pepper or chopped snap peas. For even more protein, use extra edamame.
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1For the tofu filling: shelled edamame , Kosher salt, Tofu Crumbles , avocado oil , large shallots , piece fresh ginger , garlic cloves , serrano pepper or jalapeño , roasted peanuts , Thai basil leaves or fresh mint leaves . For the sauce: vegan fish sauce , medium limes: zested + juice , organic brown sugar , soy sauce or tamari . For the for finishing: Cooked Quinoa , large or medium heads of Bibb or butterhead lettuce , medium limes .
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2Defrost the edamame in boiling water or cook according to the bag instructions. Drain, then sprinkle with a pinch of salt.
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3Cook the tofu. Heat a 12-inch (30 cm) nonstick frying pan over medium-high heat for 2 minutes. Pat dry any residual moisture on the Tofu Crumbles. Add the oil and once shimmering, add the tofu to the pan with a pinch of salt and stir to combine. Spread out into an even layer and cook undisturbed for 4-5 minutes . Using a wide spatula, flip all the tofu. Cook for another 8 to 10 minutes, until golden brown and crispy in spots, stirring every 3 to 5 minutes. If it starts to burn, lower the heat to medium.
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4While the tofu is cooking, prepare the aromatics and make the sauce. Aromatics: Very roughly chop the shallots, ginger, garlic, and chile pepper. Add them to a food processor or mini chopper; pulse until finely minced. Or, finely mince everything by hand with a knife. Sauce: In a small bowl, whisk together all of the ingredients.
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5Push the tofu to the edges of the pan and create space in the center, then drizzle in a bit of oil. Add the minced aromatics to the center and stir to combine with the tofu. (If your food processor missed any aromatics, discard any big chunks.) If it starts to stick or burn, lower the heat and/or add a splash of water. Cook for 3-4 minutes , stirring frequently, until softened and fragrant.
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6Add the Sauce and stir to coat the tofu. Now add in the seasoned edamame and Cooked Quinoa, and toss to coat, stirring for 1-2 minutes , until everything is well coated. Remove from the heat and stir in the chopped peanuts and basil (or mint). Taste, adding another dash of soy sauce for salty savoriness or lime juice for brightness.
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7Spoon the tofu-quinoa mixture into lettuce leaves. Serve each plate with a lime half and squeeze on top of each lettuce cup before eating.