Tofu Lettuce Wraps
Light, refreshing and crunchy tofu lettuce wraps! An easy and delectable vegetarian lettuce wrap recipe with tofu, water chestnut filling.
Servings: 4
Calories: 164kcal
Ingredients
Measurement Details: 1 cup=240ml; 1 tbsp=15ml; 1 tsp=5ml;
- 1 tbsp peanut oil
- 6 green onion white part for sauteing and green part to garnish
- 1 garlic clove small one, approx 2 grams
- 8 oz extra firm tofu pressed and chopped into small cubes
- 5 oz water chestnuts 1 8oz water chestnut can chopped into small cubes
- 2 tbsp soy sauce
- 2 tsp brown sugar
- 2 tsp rice vinegar
- 1 tsp sriracha or to taste
- ¼ tsp salt or to taste
- ¼ cup roasted peanuts crushed
- 1 head romaine lettuce split into individual leaves
Instructions
- Add the soy sauce, brown sugar, rice vinegar, sriracha, and salt to a small bowl. Mix well and set it aside.
- Heat a pan or wok and add the oil. When the oil is hot, add the white part of the green onions and garlic and saute for a couple of minutes.
- Next, add chopped tofu and cook until all the moisture is absorbed and the tofu browns slightly.
- Then add the water chestnuts and mix well and cook for a minute.
- Now add the sauce, cook for a couple of minutes, and turn off the heat. Add the green part of the green onions and set it aside. The filling is now ready.
Serving the tofu lettuce wraps
- I made lettuce cups by layering two leaves together. You can use one leaf too. Fill each lettuce cup with 3 to 4 tbsps of the tofu mixture. Top it up with crushed peanuts and some more green onions, some lime juice, and serve immediately. If you like a spicy filling, drizzle some more sriracha sauce on top. This measure should fill about 6 to 8 lettuce cups.
Video
Notes
- Instead of chopping the tofu, after pressing the tofu, you can crumble them and use that.
- Adjust the sauce measure to taste.
- Pressing the tofu: Make sure to press the tofu for atleast 10 to 15 and remove that excess water as much as possible. I usually wrap my tofu in a kitchen towel, place it on a plate, place a heavy object on it, and let it sit until I do the prep-work. Alternatively, you can use a tofu presser too. As we use extra-firm tofu, you can skip the pressing part and squeeze the water from the tofu by pressing it with your palms.
- Substitutions & variations
- Instead of tofu, you can use mushrooms or tempeh. If you want to give an Indian spin and are not particular about vegan options, you can use paneer/Indian cottage cheese.
- You can customize the sauce according to taste. You can add nut butter to the sauce and make it more creamy.
Nutrition
Calories: 164kcal | Carbohydrates: 14g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 758mg | Potassium: 317mg | Fiber: 3g | Sugar: 5g | Vitamin A: 791IU | Vitamin C: 5mg | Calcium: 49mg | Iron: 2mg