Lettuce wraps are not only delicious; they're the perfect food in our book. Enjoy them as an appetizer or a meal. You're going to love them either way!
For the Sauce:
1 teaspoon sesame oil
1/4 cup teriyaki sauce
1/4 cup dry white wine
2 tablespoons pure maple syrup
pinch of crushed red pepper flakes
Combine all of the ingredients above in a small saucepan and bring to a simmer over medium heat. Reduce heat and simmer gently for 3 to 5 minutes, stirring occasionally. Remove the sauce from the heat and set it aside.
For the Filling
1 tablespoon olive oil
1 cup mushrooms, sliced thin and roughly chopped
2/3 cup red bell pepper, diced small
1 cup fresh or frozen corn
1 1/2 cups baked tofu, small dice
2 tablespoons pine nuts
1/4 cup cilantro, leaves only, roughly chopped
1-2 heads of Bibb lettuce
1 avocado, pitted and diced
Heat the olive oil in a large skillet over medium heat.
Saute the mushrooms for 2 to 3 minutes, stirring often. Next, add the bell pepper and cook for 3 to 5 minutes more. Add the tofu and stir gently to combine.
Finally, add the corn, pine nuts, and sauce mixture to the skillet. Continue to cook until the sauce has reduced.
Remove the mixture from the heat, and stir in the cilantro.
Arrange individual lettuce leaves on a platter, fill each leaf with approximately 1 - 2 tablespoons of the filling, and top with fresh avocado.
Note: For gluten-free lettuce wraps, use gluten-free teriyaki sauce.
