Chicken & Tofu Lettuce Wraps

Serves 8
Nutrition per serving – calories: 278, fat: 17g (saturated: 3g), carbohydrates: 10g, protein: 20g, fiber: 3g, sugar: 4g

If you don’t use low sodium soy sauce, reduce the amount to ¼ and add ¼ cup water to the mixture.

• ½ cup reduced-sodium soy sauce 

• ¼ cup unseasoned rice vinegar

• ¼ cup Chinese rice wine or dry sherry 

• 2 tablespoons peanut butter (with no added sugar) 

• 2 tablespoons Asian chili-garlic sauce 

• 1 tablespoon toasted sesame oil 

• 1 tablespoon molasses 

• 14 ounces extra-firm tofu

• 1 tablespoon canola 

• 6 scallions, thinly sliced, green and white parts separated 

• 1 pound ground chicken (preferably 93 percent lean) 

• 2 tablespoon fresh minced ginger

• 1 (8-ounce) can water chestnuts, drained and chopped

For Serving:

• 2 large heads of Bibb or Boston lettuce, outer leaves discarded, leaves separated 

• 1 red bell pepper, finely diced 

• 1/2 cup coarsely chopped unsalted roasted peanuts

In a medium bowl, whisk together the soy sauce, vinegar, wine, peanut butter, chili-garlic sauce, sesame oil, and molasses. 

Slice the tofu into ½-inch thick slabs and lay the slices on paper towels. Use more paper towels to firm pat the tofu in order to remove as much water as possible. Crumble the dried tofu and set aside. 

Heat the vegetable oil in a wok or large non-stick skillet over medium-high heat. Add the scallion whites and ginger cook, stirring, until they are translucent, 1 to 2 minutes. Add the ground chicken and cook, stirring and breaking up the meat with a spoon, until the meat is browned and just cooked through, about 4 to 5 minutes. Stir in the tofu and reserved sauce. Lower the heat to medium-low and cook stirring occasionally, until the sauce has thickened, and ingredients have melded about 3 minutes. Add the water chestnuts and stir to incorporate. 

Top the lettuce leaf with about a spoonful of the meat filling. Garnish with red pepper, scallions greens, and peanuts.