INGREDIENTS
1 cup
baby cut carrots
8
bibb lettuce leaves
1 tsp
canola oil
2 cups
cooked sticky rice
2 tbsp
creamy peanut butter
1/8 tsp
crushed red pepper
1 cup
cucumbers
1 tbsp
dark sesame oil
14 oz
extra firm tofu
1/2 cup
fresh cilantro
1 tsp
fresh ginger
2/3 cup
green onions
4 tsp
hoisin sauce
1 tbsp
lime juice
3 tbsp
lower sodium soy sauce
1 tbsp
shallot
1/2 tsp
sriracha
2 tsp
sugar
1/3 cup
water