Asian Tofu Lettuce Wraps
These Asian tofu lettuce wraps are a light, simple yet satisfying, flavor-packed appetizer or main ready in just 30 minutes!
Servings: 4
Ingredients
- 1 tablespoon neutral oil
- 1 (14 to 16-ounce) block extra-firm or super-firm tofu pressed and crumbled or finely diced
- 1 small yellow onion finely diced
- 3 garlic cloves minced
- 1 tablespoon fresh ginger grated
- 3 tablespoons soy sauce or tamari
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup or brown sugar
- ½ teaspoon toasted sesame oil
- ½ teaspoon black pepper
- 1 cup finely chopped mushrooms (optional but adds texture)
- 1 cup shredded carrots plus more for garnish
- ½ cup chopped water chestnuts (optional)
- 1 head butter lettuce or romaine leaves separated
Instructions
- Heat the oil in a large skillet over medium-high heat.
- Add the tofu and cook for 5 to 7 minutes, stirring occasionally, until lightly golden and slightly crisp.
- Add the onion and cook for 3 to 4 minutes, until softened.
- Add the garlic and ginger and cook for 30 seconds, until fragrant.
- Stir in the mushrooms, carrots, and water chestnuts (if using) and cook for 2 to 3 minutes, until just tender.
- Add the soy sauce, hoisin sauce, rice vinegar, maple syrup, sesame oil, and black pepper. Stir well and cook for 2 to 3 minutes, until the mixture is glossy and well coated.
- Taste and adjust seasoning as needed.
- Spoon the tofu mixture into lettuce leaves and serve immediately.
Notes
- For the best texture: Press and pat the tofu dry, then pan-fry it until golden and a little crispy before adding the sauce. You might prefer to sear it first, then add it back to the pan.
- Taste and adjust: Adjust any element to your liking.
- Don’t overfill lettuce wraps: Or they can become tricky to hold and eat.
- Serve immediately: To ensure the lettuce is crisp. Otherwise, the warmth of the filling softens the lettuce.