Description
A flavorful and healthy recipe for Tofu Lettuce Wraps featuring super firm tofu, mushrooms, water chestnuts, and a savory hoisin-soy sauce mixture served in crisp butter lettuce leaves. Perfect as a light main course or appetizer that is quick to prepare and packed with texture and umami.
Ingredients
Scale
Main Ingredients
- 2 tablespoons vegetable oil
- 16 ounces super firm tofu, patted dry
- 8 ounces cremini mushrooms, finely chopped
- 8 ounces can water chestnuts, drained and chopped
- 4 cloves garlic, minced
- 2 teaspoons fresh grated ginger or 1/2 teaspoon dried ginger
- 4 green onions, white and green parts sliced
- 4 tablespoons hoisin sauce
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons seasoned rice vinegar
- 1 teaspoon toasted sesame oil
- 1 tablespoon Sriracha hot sauce, less if desired
- 1 head butter lettuce, leaves separated
Instructions
- Heat oil and brown tofu: Heat the vegetable oil in a large non-stick or cast iron skillet over medium-high heat. Crumble the super firm tofu into the pan using your fingers and cook for about 10 minutes, stirring frequently, until the tofu is golden brown and slightly crispy.
- Cook mushrooms: Add the finely chopped cremini mushrooms to the pan with the tofu and cook for about 3 minutes until the mushrooms soften and release moisture.
- Add aromatics and water chestnuts: Stir in the chopped water chestnuts, minced garlic, grated ginger, and half of the sliced green onions. Cook for 30 seconds until fragrant to develop the flavors.
- Simmer with sauces: Reduce the heat to low-medium. Pour in the hoisin sauce, low-sodium soy sauce, seasoned rice vinegar, toasted sesame oil, and Sriracha hot sauce. Stir well to coat all ingredients and cook until the sauce bubbles and thickens slightly, about 2 minutes. Remove the pan from heat.
- Assemble wraps: Spoon the tofu mixture into individual butter lettuce leaves. Garnish with the remaining green onions and additional Sriracha if desired. Serve immediately for a fresh and tasty lettuce wrap experience.
Notes
- Use super firm tofu packed in a vacuum sealed pack for best texture without pressing; if unavailable, use extra-firm tofu and press well to remove excess moisture.
- For gluten-free versions, substitute tamari for soy sauce and use gluten-free hoisin sauce.
- Store leftover tofu filling covered in the refrigerator for up to 4 days.
- Reheat fillings gently in a microwave or on the stovetop until warmed through before serving.
Nutrition
- Serving Size: 1 cup tofu filling with 3-4 lettuce leaves
- Calories: 280 kcal
- Sugar: 8 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 0 mg
