Crispy Steak Lettuce Wraps & Peanut Sauce
plus Crunchy Thai Slaw & Jasmine Rice
- Soy
- Wheat
- Peanuts
- Sesame
Crispy cubes of tofu are tossed with crunchy cabbage, carrots, edamame, and radishes in a vibrant sesame-chili dressing. The saucy mixture is spooned into fresh lettuce leaves along with fluffy jasmine rice, then drizzled with rich peanut satay sauce for a satisfying and refreshing Thai-inspired handheld feast.
Ingredients
12 ounce
Sirloin Steak
1 tablespoon
Cornstarch
1 unit
Baby Lettuce
2 ounce
Sweet Thai Chili Sauce
4 tablespoon
Peanut Satay Sauce
(Contains: Soy, Wheat, Peanuts)
1.5 ounce
Sesame Dressing
(Contains: Sesame, Soy, Wheat)
½ cup
Jasmine Rice
1 unit
Tofu
(Contains: Soy)
4 ounce
Edamame
(Contains: Soy)
4 ounce
Red Cabbage and Carrot Mix
3 unit
Radishes
1 unit
Lime
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to serve.
While rice cooks, wash and dry produce.
Open and drain tofu; press out excess water with paper towels. Halve crosswise, then stand tofu upright and halve vertically. Lay flat and cut into ¾-inch cubes.
Trim and halve radishes lengthwise; thinly slice crosswise into half-moons. Quarter lime. Trim and discard root end from lettuce; separate leaves.
In a medium bowl, toss tofu with salt and pepper. Add cornstarch; toss until evenly coated.
Heat a large drizzle of oil in a large pan over medium-high heat. Add coated tofu and cook, turning occasionally, until crispy all over, 3-5 minutes.
Meanwhile, in a large bowl, toss together cabbage and carrot mix, edamame, radishes, dressing, chili sauce, a squeeze of lime juice, salt, and pepper.
Once tofu is finished cooking, transfer tofu to bowl with slaw; toss until everything is evenly coated.
Once tofu is done, transfer to bowl with slaw; toss until evenly coated.
Divide lettuce leaves between plates; fill with as much rice and tofu and slaw as you like. Drizzle with satay sauce. Serve with remaining lime wedges, any remaining rice, and any remaining tofu and slaw on the side.
