Tofu Lettuce Wraps
Delicious and healthy tofu lettuce wraps, perfect for casual dining or gatherings. These vibrant wraps offer a crunchy texture and packed flavors that cater to various dietary preferences.
Ingredients
For the Sauce
- 3 tablespoons hoisin sauce
- 3 tablespoons reduced sodium soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
Main Ingredients
- 2 teaspoons canola oil or grapeseed oil
- 1 package (12 to 14 ounces) extra-firm tofu Avoid silken tofu for this recipe.
- 8 ounces baby bella cremini mushrooms, finely chopped
- 1 can (8 ounces) water chestnuts, drained and finely chopped
- 2 cloves garlic, minced
- 2 teaspoons freshly grated ginger
- 1/4 teaspoon red pepper flakes Optional for those who like a little heat.
- 4 green onions, thinly sliced divided
- 8 large leaves romaine lettuce or butter lettuce leaves From a romaine heart.
Instructions
Preparation
- In a small bowl, stir together the hoisin sauce, soy sauce, rice vinegar, and sesame oil. Set aside.
- Press the tofu between paper towels to remove as much liquid as possible. Refresh the paper towels and press again for maximum dryness.
Cooking
- Heat the canola or grapeseed oil in a large nonstick skillet over medium-high heat.
- Once the oil is hot, crumble the tofu into the skillet, breaking it into very small pieces. Cook for about 5 minutes.
- Add the chopped mushrooms and continue cooking until any liquid from the tofu cooks off and the tofu starts to turn golden, approximately 3 more minutes.
- Stir in the water chestnuts, minced garlic, grated ginger, red pepper flakes, and half of the green onions. Cook until fragrant, about 30 seconds more.
- Pour the prepared sauce over the tofu mixture and stir well to coat. Cook until bubbling and warmed through, about 30 to 60 seconds.
Assembly
- Spoon the tofu mixture into lettuce leaves, topping them with the remaining green onions. Optionally add grated carrots and additional red pepper flakes and enjoy immediately!
Notes
Store any leftover tofu mixture in an airtight container in the fridge for up to 3 days. Store lettuce leaves separately to keep them crisp. Reheat filling gently in a skillet before serving.