Korean Lettuce Wraps
|Reduced-fat peanut butter||1⁄2 Cup (8 tbs)|
|Lime juice||1⁄4 Cup (4 tbs)|
|Reduced-sodium soy sauce||3 Tablespoon|
|Packed light brown sugar||1 Teaspoon|
|Asian chili paste||1 Teaspoon|
|Asian dark sesame oil||1 Teaspoon|
|Reduced fat firm tofu||1 Pound, cut into 1/2 inch cubes|
|Red bell peppers||2 Medium, seeded, thinly sliced|
|Radishes||5 , thinly sliced|
|Packed fresh cilantro leaves||1⁄4 Cup (4 tbs)|
|Packed fresh mint leaves||1⁄4 Cup (4 tbs)|
|Lettuce leaves||12 Large (Boston Or Bibb)|
1 To make the sauce, whisk together the peanut butter, lime juice, soy sauce, brown sugar, chili paste, and sesame oil in a medium bowl until smooth.
2 To make the filling, combine the tofu, bell peppers, radishes, cilantro, and mint in a large bowl; gently toss.
3 Divide the filling evenly among the lettuce leaves; top each with 1 tablespoon of the sauce. Roll up and serve at once.