Iceberg Lettuce Wraps

How To Chop Lettuce With Your Ice Skates

Filling

1 package tofu, firm, cut into logs

1 carrot

1/2 bell pepper

1/4 red cabbage

3 Tbsp. cilantro

6 green onions1/2 English cucumber

3 Tbsp. coconut oil

6 piece iceberg lettuce

Kosher salt

Peanut Sauce

1 cup Jif(R) extra crunchy peanut butter

2 Tbsp. sesame oil

1/4 cup soy sauce

2 Tbsp. rice wine vinegar

2 cloves garlic, peeled, chopped

1 Tbsp. ginger, crushed

1 lime, juiced

1 Tbsp. sambal oelek

2 Tbsp. honey roasted peanuts, chopped

Heat grill pan.
Cut tofu and have ready to go.
Combine peppers, cabbage, and cilantro. Peel carrots and cucumber into the bowl with other veggies. Slice green onion and add. Season with salt. Set aside.
Lettuce cups will be ready to go.
Brush the grill with coconut oil. Put tofu on the grill. Sear tofu. While tofu grills, make peanut sauce.
Combine peanut butter, sesame oil, soy sauce, rice wine vinegar, garlic, ginger, lime juice, and sambal in a bowl for peanut sauce and whisk. Pour into ramekin. Chop honey roasted peanuts and set aside. Assemble. Lettuce down first, then tofu, and then veggies, then chopped peanuts. Dip into peanut sauce.