Summer Sizzle Lettuce Boats

Place rice in a medium pot. Cover with 2 cups water and bring to a boil. Reduce heat to low, cover and cook for 25 minutes or until liquid is fully absorbed.

While the rice is cooking, wash all produce. Slice the radishes as thinly as possible and combine with carrots and apple cider vinegar in a small bowl. Set mixture aside in the refrigerator. Peel and mince ginger. Place in a medium bowl and set aside. Sprinkle the cornstarch onto a small plate.

Drain the tofu of extra liquid. Wrap tofu in a paper towels, and sandwich between two plates. Place a heavy book or cutting board on top of the plate to press excess liquid from the tofu. Set aside until ready to pan sear.

Thinly slice the cucumbers and snow peas. Remove cilantro leaves from stems, discarding stems. Roughly chop the cilantro leaves. Cut the avocado in half lengthwise. Remove pit and discard. Peel skin from flesh and cut the avocado into thin slices. Crush the peanuts. Slice the pressed tofu into ¼” thick planks. Add the dressing mix of Dijon mustard, peanut butter, Sriracha, miso paste, ½ teaspoon of pepper, ¼ cup of the apple cider vinegar from the radish/carrot mixture to the bowl of minced ginger. Stir and set aside.

Heat 1 tablespoon of olive oil oil in a medium sauté pan over medium-high heat. Take one plank of tofu and place on the plate with cornstarch. Flip the tofu so both sides are coated. Place the tofu in the pan. Repeat with remaining tofu. Once in the pan, sear until brown and crispy, about 5 minutes per side. Place tofu strips on a paper-towel lined plate. Mix prepared tofu with miso mustard dressing.

Build your boats! Using 1 outer lettuce leaf as a base, scoop ¼ cup of rice onto the lettuce. Place a few strips of tofu on top. Layer the shredded carrots, cucumbers, snow peas, vinegar radishes and avocado on top. Garnish with cilantro and crushed peanuts. Enjoy!