Tofu Lettuce Wraps

Sauce

• 1 teaspoon canola oil
• 1 tablespoon minced shallot
• 1/3 cup water
• 2 tablespoons creamy peanut butter
• 4 teaspoons soy vey garlic hoisin sauce
• dash sriracha
• 1 tablespoon fresh lime juice

Filling

• 1 (14-ounce) package extra-firm tofu, drained and crumbled*
• 1 tablespoon dark sesame oil
• 6 thinly sliced green onions (about 2/3 cup), divided
• 1/2 cup plus 2 tablespoons chopped fresh cilantro
• 3 tablespoons lower-sodium soy sauce
• 1 teaspoon grated fresh ginger
• 2 teaspoons sugar
• 1/2 teaspoon Sriracha
• 1 cup matchstick-cut cucumbers
• 1 cup matchstick-cut carrots
• 2 cups hot cooked rice
• 8 Bibb lettuce leaves

Start by preparing sauce, this step can be done a day ahead.  Heat a small saucepan over medium heat.  Add canola oil and shallot.  Saute for 2 minutes.  Add water, peanut butter, hoisin and sriracha.   Stir with a whisk until well blended, while cooking for 1 minute.  Remove from heat and stir in lime juice. To prepare filling, spread crumbled tofu in a single layer on several layers of paper towels; cover with additional paper towels. Let stand 20 minutes, pressing down occasionally. Prepare the rest of the ingredients.  Heat a large nonstick skillet over medium-high heat. Add sesame oil to pan; swirl to coat. Add 1/3 cup green onions; sauté 1 minute. Add tofu; sauté for 4 minutes, stirring occasionally. Add cilantro, soy sauce, ginger, sugar, and Sriracha; sauté 1 minute. Remove from heat. When ready to serve set out, cucumber sticks, carrot sticks, rice, lettuce and sauce.  Spoon ¼ cup rice into each lettuce leaf.  Top with ½ cup tofu mixture.  Pour 1 tablespoon sauce and enjoy. *Drain tofu on a kitchen towel with a heavy frying pan pressing down for at least an hour.