Vegetarian Tofu Lettuce Wraps

Vegetarian Tofu Lettuce Wraps

A saute of tofu, shiitake mushrooms, garlic, ginger, and onion in a spicy, savory peanut sauce is wrapped in fresh lettuce for a light meal.

Cooking Time
60 mins
Total Time
60 mins
Calories
208 Calories

Recipe Instructions

Step 1
Preheat the oven to 375 degrees F (190 degrees C). Spray a baking sheet with cooking spray.
Step 2
Slice tofu into 1/4- to 1/2-inch thick slices. Lay them on a clean towel covered with 2 layers of paper towels. Place a baking sheet on top and place a heavy weight on the baking sheet. Let sit for at least 30 minutes.
Step 3
Remove lettuce core and soak, bottom down, in a bowl of cold water, about 1 hour. Remove from water and allow to drain. Remove the leaves carefully, working from the outside in. Use scissors to cut leaves into more shapely "bowls," if you like.
Step 4
Mix soy sauce, vinegar, peanut butter, honey, water, and chile-garlic sauce together in a microwave-safe bowl. Heat in the microwave until warmed, 20 to 30 seconds. Stir peanut sauce until smooth.
Step 5
Dip tofu slices in peanut sauce and place on the prepared baking sheet. Reserve remaining sauce. Spray tofu with cooking spray.
Step 6
Bake in the preheated oven until dry, 45 to 60 minutes, flipping once or twice. Cool until safe to handle and chop into cubes.
Step 7
Heat oil in a wok over medium heat. Add onion and cook until slightly softened, about 3 minutes. Add mushrooms; cook until onion is translucent, about 3 minutes more. Add garlic and ginger; cook until fragrant, about 1 minute more. Add tofu cubes and reserved sauce. Cook until heated through, about 3 minutes more. Add water chestnuts and green onions. Remove from heat.
Step 8
Spoon hot tofu mixture into lettuce leaves.
Vegetarian Tofu Lettuce Wraps

Ingredients

  • 1 tablespoon water
  • 1 tablespoon honey
  • 1 onion, minced
  • 6 green onions, chopped
  • 2 tablespoons natural peanut butter
  • 1 (8 ounce) can chopped water chestnuts
  • cooking spray
  • 4 cloves garlic, minced, or more to taste
  • 1 teaspoon chile-garlic sauce
  • 2 (12 ounce) packages tofu, drained
  • 1 head iceberg lettuce, or as needed
  • 6 tablespoons reduced-sodium soy sauce
  • 2 ½ tablespoons rice vinegar
  • 1 teaspoon canola oil, or to taste
  • 1 cup shiitake mushrooms, chopped (Optional)
  • 1 tablespoon peeled and minced fresh ginger

Categories

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