Tofu Lettuce Wraps
Refreshing tofu lettuce wraps filled with savory tofu, aromatic spices, and served in crispy lettuce leaves. Perfect for a quick meal or dinner parties!
Ingredients
Main Ingredients
- 14 ounces extra-firm tofu (pressed, cut into ¾-inch cubes) Use firm tofu for better texture.
- 1 tablespoon cornstarch Plus 1 teaspoon for the sauce.
- ¼ cup tamari (or soy sauce)
- 2 tablespoons hoisin sauce (vegan)
- 1 teaspoon sriracha Adjust according to spice preference.
- 1 teaspoon maple syrup
- 1 tablespoon neutral flavored cooking oil (or vegetable broth)
- 6 green onions (chopped)
- ¾ inch ginger Fresh, grated.
- 1 small garlic clove Grated.
- 1 cup cashews (optional, to taste) Use as per preference.
- 1 head iceberg lettuce leaves (or romaine, separated) For wraps.
- Sesame seeds (for garnish, optional) To add flavor and elegance.
Instructions
Preparation
- Transfer the tofu to a large bowl. Toss with 1 tablespoon cornstarch until evenly coated.
- In a medium bowl, mix tamari, hoisin sauce, sriracha, maple syrup, 1 teaspoon cornstarch, and 2 tablespoons water. Stir well to combine.
Cooking
- Heat the oil in a large nonstick skillet over medium-high heat. Cook the tofu for about 5 minutes, or until golden brown, stirring regularly.
- Add the chopped scallions and cook for one minute more.
- Grate the garlic and ginger into the skillet and cook for another 30 seconds.
- Add the cashews (if using) and cook for 1 minute, stirring constantly.
- Add the sauce plus 2 tablespoons water. Mix to combine and cook for about 3 minutes, or until thickened enough to coat the tofu.
Serving
- Divide the yummy mixture between lettuce leaves as desired.
Notes
Store leftovers in the fridge for about 3 days, keeping the tofu mixture separate from the lettuce to maintain freshness.