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Tofu Lettuce Wraps

 

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Tofu Lettuce Wraps
 

 

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4 Ratings4 Ratings4 Ratings4 Ratings4 Ratings (4 Ratings)
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Recipe

Tofu Lettuce Wraps

This recipe was adapted from Cooking Light. I am a huge fan of lettuce wraps, they are so refreshing and I would much rather eat more filling than have a flour tortilla. It can be served hot or cold.

Times

  • Prep Time : 30 min
  • Cook Time : 20 min
  • Ready Time : 50 min

Servings

4 Servings

Ingredients

    Sauce

    • 1 teaspoon canola oil
    • 1 tablespoon minced shallot
    • 1/3 cup water
    • 2 tablespoons creamy peanut butter
    • 4 teaspoons soy vey garlic hoisin sauce
    • dash sriracha
    • 1 tablespoon fresh lime juice

    Filling

    • 1 (14-ounce) package extra-firm tofu, drained and crumbled*
    • 1 tablespoon dark sesame oil
    • 6 thinly sliced green onions (about 2/3 cup), divided
    • 1/2 cup plus 2 tablespoons chopped fresh cilantro
    • 3 tablespoons lower-sodium soy sauce
    • 1 teaspoon grated fresh ginger
    • 2 teaspoons sugar
    • 1/2 teaspoon Sriracha
    • 1 cup matchstick-cut cucumbers
    • 1 cup matchstick-cut carrots
    • 2 cups hot cooked rice
    • 8 Bibb lettuce leaves

    Directions

    Start by preparing sauce, this step can be done a day ahead.  Heat a small saucepan over medium heat.  Add canola oil and shallot.  Saute for 2 minutes.  Add water, peanut butter, hoisin and sriracha.   Stir with a whisk until well blended, while cooking for 1 minute.  Remove from heat and stir in lime juice.

    To prepare filling, spread crumbled tofu in a single layer on several layers of paper towels; cover with additional paper towels. Let stand 20 minutes, pressing down occasionally.

    Prepare the rest of the ingredients.  Heat a large nonstick skillet over medium-high heat. Add sesame oil to pan; swirl to coat. Add 1/3 cup green onions; sauté 1 minute. Add tofu; sauté for 4 minutes, stirring occasionally. Add cilantro, soy sauce, ginger, sugar, and Sriracha; sauté 1 minute. Remove from heat.

    When ready to serve set out, cucumber sticks, carrot sticks, rice, lettuce and sauce.  Spoon ¼ cup rice into each lettuce leaf.  Top with ½ cup tofu mixture.  Pour 1 tablespoon sauce and enjoy.

    *Drain tofu on a kitchen towel with a heavy frying pan pressing down for at least an hour.

    Nutrients

    Servings Per Recipe: 4 Servings

    Amount Per Serving

    • Calories: 370
    • Total Fat: 16g
    • Total Carbs: 45g
    •     Dietary Fiber: 4.5g
    • Protein: 16g

    About Tamar Genger MA, RD

    avatar

    Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!

     

    comments

     

    3 Responses to Tofu Lettuce Wraps

    1. avatar says: bsdaitch

      do you have a substitute for peanut butter in this recipe?

      • Any nut butter should work even soy nut butter. Otherwise it is just for the sauce which is really good, but could be substituted with a mango chutney or something sweeter.

    2. I need to push my tofu envelope a little further, this is a great suggestion.

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