Lettuce Wraps with Hoisin-Peanut Sauce

Ingredients

• 1 cup matchstick-cut carrots 
• 8  bibb lettuce leaves 
• 1 teaspoon canola oil 
• 2 cups sticky rice hot cooked
• 2 tablespoons creamy peanut butter 
• 0.1 teaspoon pepper red crushed
• 1 cup matchstick-cut cucumbers 
• 1 tablespoon sesame oil dark
• 14 ounce extra-firm tofu crumbled drained
• 0.5 cup cilantro leaves fresh divided chopped
• 1 teaspoon ginger fresh grated
• 0.7 cup green onions divided thinly sliced
• 4 teaspoons hoisin sauce 
• 1 tablespoon juice of lime fresh
• 3 tablespoons lower-sodium soy sauce 
• 1 tablespoon shallots minced
• 0.5 teaspoon sriracha such as huy fong) hot
• 2 teaspoons sugar 
• 0.3 cup water 

Equipment

• frying pan
• paper towels
• sauce pan
• whisk

Directions

1. To prepare sauce, heat a small saucepan over medium heat.
2. Add canola oil to pan; swirl to coat.
3. Add shallot, and saut for 2 minutes.
4. Add 1/3 cup water and next 3 ingredients (through red pepper), and stir with a whisk. Bring to a boil; cook 1 minute.
5. Remove from heat; stir in lime juice.
6. To prepare filling, spread crumbled tofu in a single layer on several layers of paper towels; cover with additional paper towels.
7. Let stand 20 minutes, pressing down occasionally.
8. Heat a large nonstick skillet over medium-high heat.
9. Add sesame oil to pan; swirl to coat.
10. Add 1/3 cup green onions; saut 1 minute.
11. Add tofu; saut for 4 minutes, stirring occasionally.
12. Add 2 tablespoons cilantro, soy sauce, ginger, sugar, and Sriracha; saut 1 minute.
13. Remove from heat; stir in cucumbers, carrots, and remaining green onions.
14. Spoon 1/4 cup rice into each lettuce leaf. Top with about 1/2 cup tofu mixture; sprinkle with 1 tablespoon cilantro.
15. Serve with sauce.