Asian Lettuce Wraps W Hoisin-Peanut Sauce

• Sauce Ingredients:
• 1 tsp canola oil
• 1/2 minced shallot (or 1/4 small onion)
• 1/3 cup water
• 2 tsbp creamy peanut butter
• 4 tsp hoisin sauce
• 1/4 tsp crushed red pepper
• 1 tbsp fresh lime juice
• Thai Filling:
• 1/2 block extra-firm tofu, drained and crumbled
• 1 tsp sesame oil
• 3 thinly sliced green onions (about 2/3 cup), divided
• 1/2 cup chopped fresh cilantro, divided (optional)
• 2 tbsp soy sauce
• 1 tsp grated fresh ginger
• 1 tsp brown sugar
• 1/2 tsp Sriracha
• 1 cup matchstick-cut cucumbers
• 1 cup matchstick-cut carrots
• 2 heads Boston Bibb lettuce leaves
• 2 cups hot cooked sticky rice (optional)
• Korean Filling:
• 1/2 block extra-firm tofu, drained and crumbled
• 1 tsp sesame oil
• 3 thinly sliced green onions (about 2/3 cup), divided
• 2 minced garlic (1 tsp garlic powder)
• 2 tbsp gochujang (red pepper paste)
• 1 tsp gochugaru (red pepper flakes)
• 1 tsp soy sauce
• 1 tsp brown sugar

1. To prepare sauce, heat a small saucepan over medium heat. Add canola oil to pan; swirl to coat. Add shallot, and saute for 2 minutes. Add 1/3 cup water and next 3 ingredients (through red pepper), and stir with a whisk. Bring to a boil; cook a minute or two. Remove from heat and stir in lime juice about 5 minutes after cooling. Set aside.
2. To prepare both fillings, first 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. Or if in a hurry, press the tofu with both hands to remove excess water, crumble into pieces.
3. Heat a large nonstick skillet or pan over medium-high heat. Add sesame oil to pan; swirl to coat. Brown the ground pork until cooked through, then add 1/3 cup green onions and tofu; saute for 4 minutes, stirring occasionally. Separate half of the pork/tofu to another skillet or pan for the Korean filling.
4. For the Thai filling: add cilantro (if available), soy sauce, ginger, sugar, and Sriracha; saute a few minutes. Remove from heat and set aside. For the Korean filling: add the gochujang and remaining ingredients; saute a few minutes. Remove from heat and set aside.
5. Slice up cucumber, carrot, and remaining green onions into long strips. Wash and rinse each Bibb lettuce leaves under cold water. Plate the fresh greens and vegetables together.
6. Top lettuce leaf with desired ingredients: rice (if available), Thai or Korean filling, carrot and zucchini strips, and hoisin-peanut sauce.

canola oil, shallot, water, peanut butter, hoisin sauce, red pepper, lime juice, filling, sesame oil, green onions, fresh cilantro, soy sauce, ginger, brown sugar, sriracha, matchstick, matchstick, sticky rice, filling, sesame oil, green onions, garlic, gochujang, gochugaru, soy sauce, brown sugar

Taken from www.epicurious.com/recipes/member/views/asian-lettuce-wraps-w-hoisin-peanut-sauce-50188776 (may not work)