Mushroom & Quinoa Lettuce Wraps

Ingredients

• 8 butter lettuce leaves (small-ish ones)
• ¼ cup peeled cucumber strips
• ¼ cup peeled carrot strips
• ¼ cup crushed peanuts
• serve with extra lime wedges
• 1 teaspoon olive oil
• 2 cups chopped mushrooms, mix of shiitake & cremini or whatever you like
• 1-2 teaspoons soy sauce or tamari
• a squeeze of lime
• a splash of rice vinegar
• 1 cup cooked quinoa
• ¼ cup scallions
• ¼ cup smooth peanut butter
• 5 ounces silken tofu (soft or firm)
• 1 teaspoon soy sauce or tamari
• 1 small clove of garlic, minced
• splash of sriracha
• splash of rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar (more if you need to temper the spice level)
• 1 tablespoon sriracha
• 1 tablespoon fresh lime juice
• pinch of sugar

Instructions

1. Mushrooms & Quinoa Filling: Heat oil in a medium skillet over medium heat. Add mushrooms, and 1 teaspoon of soy sauce. Let them cook down, stirring occasionally, about 5-8 minutes. Add a good squeeze of lime juice. Stir in the quinoa. Add another splash of soy sauce and a slash of rice vinegar (about 1 teaspoon each). Remove from heat and stir in ¼ cup scallions. Taste and adjust seasonings.
2. Peanut Tofu Sauce: Blend all ingredients together in a small food processor. Taste and adjust seasonings.
3. Spicy Sauce: Mix all ingredients together, taste & adjust
4. Assemble everything separately on a platter & assemble as you eat.