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5 from 1 vote

Moo Shu Vegetable Lettuce Wraps with Peanut Sauce Recipe

Servings: 3 to 4
Author: Adapted from "Husbands that Cook," by Ryan Alvarez and Adam Merrin

Ingredients

  • For the peanut sauce
  • 1- inch piece of ginger grated (about 2 teaspoons) - I peel it first
  • 1 large garlic clove minced
  • 1/2 cup creamy natural peanut butter
  • 2 Tablespoons tamari or shoyu natural soy sauce
  • 2 Tablespoons fresh lime juice
  • 1 Tablespoon honey or pure maple syrup
  • 1/4 teaspoon crushed red pepper flakes
  • For the marinated tofu
  • 2 Tablespoons tamari or shoyu
  • 1 Tablespoon rice vinegar
  • 1 Tablespoon toasted sesame oil
  • 1 teaspoon honey or pure maple syrup
  • 1 1/2 cups extra-firm or firm tofu cut into 1/4-inch cubes
  • For the lettuce wraps
  • 4 Tablespoons avocado oil or olive oil
  • 3 large eggs
  • 1 teaspoon tamari or shoyu
  • 1 teaspoon toasted sesame oil
  • 1 cup finely chopped onion
  • 1/2 cup finely chopped celery
  • 2 cups shredded green cabbage
  • 2 cups sliced mushrooms any kind
  • 1 Tablespoon grated peeled ginger
  • 2 large garlic cloves minced
  • 1 cup sliced scallions about 3-4 (I used about 1/2 cup)
  • 1 cup mung bean sprouts omit if you can't find them
  • 1 head butter lettuce or small romaine leaves pulled apart and washed

Instructions

  • Make the peanut sauce: Combine all the ingredients in a small bowl, and stir to blend. If the sauce is too thick, stir in water a teaspoon at a time until the desired consistency is reached. I added several tablespoons of water. Sauce can be made up to a week ahead of time, and kept covered and refrigerated.
  • Prepare the tofu: In a shallow, wide bowl, combine the tamari, rice vinegar, sesame oil, and honey, and whisk to blend. Add the tofu and toss to coat evenly. Let rest at room temperature for 30 minutes, tossing occasionally.
  • Make the wraps: In a wok or large heavy skillet, heat 2 tablespoons of oil over medium-heat heat. While it is heating, whisk together the eggs, tamari, and sesame oil in a small bowl. Once the oil is hot, add the eggs and stir gently until the eggs scramble and cook. Transfer the eggs to a plate and break them up into bite-size pieces.
  • Return the pan to the heat, and add the remaining 2 Tablespoons of oil. Add the onion and celery, and cook until slightly softened., 3 to 5 minutes. Add the cabbage, mushrooms, ginger, garlic, marinated tofu + the marinade, and toss to combine. Cook until the cabbage and mushrooms soften, 2 to 4 minutes. Add the scallions and bean sprouts and cook until wilted, about 4 minutes. Remove from the heat, and stir in the eggs.
  • To serve, place lettuce leaf cups on a serving plate. Scoop the filling into each and drizzle with peanut sauce or serve it on the side.