Tofu and mushroom lettuce wraps and pineapple coconut smoothie-Week 4 of Cook Smarts

This was really delicious! Apparently I was a bit scattered in making sure I had all of the ingredients out before I took my before shot, so you get two photos of the “before”. (That’s what I get for multi-tasking in the kitchen again!)

This beautiful line up along with the peanut butter became my peanut sauce. I love knowing exactly what is going into my sauces! I can adjust the heat, the salt, the acidity, the sweetness, everything myself and that is a power I do not take lightly!

Oh, crunchy peanut butter and peanuts, sure, why not!?  

I really appreciate being able to use more of the bag of frozen peas and carrots on this dish! Have I mentioned how much I appreciate the reduction in waste while using Cook Smarts! Even something as simple as a $1.00 frozen bag of vegetables being incorporated into multiple meals in the week!

Our thoughts and impressions:

~the pineapple and coconut smoothie was delicious, but we’re not big smoothie drinkers so, take it or leave it.
~we would prefer a creamy peanut butter and foregoing the peanuts
~I needed to squeeze more water out of the tofu so it crisped properly in the pan
~Mung bean threads or a wide egg noodle would be a marvelous addition to this dish.
~We’d definitely make this again with the aforementioned changes.

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