Tofu Lettuce Wraps

Tofu Lettuce Wraps are a healthy and flavorful dish that makes for a satisfying appetizer, snack, or light meal. Packed with fresh vegetables, savory tofu, and a sweet-spicy sauce, these wraps are both refreshing and hearty. The tofu is sautéed to a golden crisp, then combined with a medley of colorful vegetables like carrots, bell peppers, and onions. The mixture is tossed in a tangy, umami-rich sauce made with soy sauce, hoisin, and a touch of rice vinegar, giving it layers of flavor. The filling is then spooned into crisp, cool lettuce leaves—such as butter lettuce or iceberg—creating a perfect balance of crunch and softness in each bite. These tofu lettuce wraps are not only vegan and gluten-free, but they’re also quick to make, making them a great option for weeknight dinners or meal prep. They’re light, satisfying, and loaded with healthy ingredients, making them an easy and delicious way to enjoy plant-based cuisine.

Ingredients:

For the tofu filling:

• 1 block (14 oz) firm tofu, drained and pressed
• 1 tbsp sesame oil (or vegetable oil)
• 1 medium onion, finely chopped
• 1 red bell pepper, finely chopped
• 1 medium carrot, julienned or grated
• 1/2 cup mushrooms, finely chopped (optional)
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced or grated
• 1/4 cup soy sauce (or tamari for gluten-free)
• 2 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tsp chili garlic sauce or sriracha (optional, for heat)
• 1/4 cup chopped green onions (for garnish)
• 1 tbsp sesame seeds (optional, for garnish)

For the wraps:

• 1 head of butter lettuce or iceberg lettuce, separated into leaves (about 8-10 leaves)
• Fresh cilantro (optional, for garnish)

Instructions:

1. Prepare the Tofu: Begin by pressing the tofu to remove excess moisture. Place the tofu block between two kitchen towels or paper towels and set something heavy (like a cast iron skillet) on top. Let it press for 10-15 minutes. Once pressed, crumble the tofu into small, bite-sized pieces using your hands or a fork.
2. Cook the Tofu: Heat the sesame oil in a large skillet over medium heat. Add the crumbled tofu and sauté for 5-7 minutes, stirring occasionally, until the tofu becomes golden brown and crispy around the edges. Once the tofu is cooked, transfer it to a plate and set aside.
3. Sauté the Vegetables: In the same skillet, add the chopped onion, bell pepper, carrot, and mushrooms (if using). Stir-fry for 4-5 minutes, or until the vegetables soften but still retain some crispness. Add the minced garlic and ginger and cook for an additional 1-2 minutes, until fragrant.
4. Make the Sauce: In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, and chili garlic sauce (if using) until well combined.
5. Combine Tofu and Vegetables: Return the cooked tofu to the skillet with the vegetables. Pour the sauce mixture over the tofu and vegetables, stirring to coat everything evenly. Cook for another 2-3 minutes, allowing the sauce to thicken slightly and the flavors to meld.
6. Assemble the Lettuce Wraps: Gently wash and dry the lettuce leaves, making sure they remain intact for easy wrapping. Spoon the tofu and vegetable mixture into the center of each lettuce leaf, then garnish with chopped green onions, sesame seeds, and fresh cilantro if desired.
7. Serve: Serve the tofu lettuce wraps immediately while the filling is warm, with extra sauce on the side for dipping if preferred. Enjoy as a light meal or appetizer.