Tofu lettuce wraps are a plant primarily based model of the favored Chinese language American appetizer, swapping the bottom meat for small diced tofu that will get fried till golden and crunchy. The filling is tossed in a hoisin and peanut butter sauce with water chestnuts and mushrooms for layers of texture that make you neglect there isn’t any meat concerned.
I created this recipe after my husband began consuming extra plant primarily based meals and I needed one thing that was satisfying sufficient for each of us. The key is chopping the tofu into very small items and frying them till crispy so each chunk has crunch, then coating all the things in a wealthy peanut sauce that holds up contained in the lettuce leaves. So good!
These tofu lettuce wraps have change into one among our go to dinners on nights once I need one thing gentle and filling on the similar time. My husband loves that they’re plant primarily based and I like that they arrive collectively in a single pan so it’s simple to wash up. I hope you give these tofu lettuce wraps a strive at dwelling and see how simple it’s to make a meatless meal that everybody on the desk will get pleasure from.
Elements
To make these simple Tofu Lettuce Wraps, you will want the components I checklist beneath:
Tofu
I take advantage of agency tofu lower into very small squares so it crisps up within the pan.
Lower the tofu to perfection!
To take the feel to the subsequent degree, I lower the tofu into very small items, which I’ll present you beneath. Then, I fry them. As soon as the tofu is fried, it has this super-crunchy and crispy texture. You received’t discover bland or boring tofu right here!
Greens
Rehydrated dried shiitake mushrooms and canned water chestnuts add savory depth and crunch. Sliced inexperienced onions go in at two levels, whites with the greens and greens on the finish.
Sauce
Hoisin sauce and unsalted pure peanut butter kind the bottom, with rice vinegar for tang, sriracha for non-compulsory warmth, sugar, soy sauce, sesame oil, grated garlic, and grated ginger. I skinny the additional sauce with water for drizzling on the desk.
For Serving
Iceberg lettuce leaves make the perfect wraps as a result of they’re sturdy and chilly, which contrasts with the recent filling. Crushed roasted peanuts on high add yet another layer of crunch.
How one can Make
1. Rehydrate the mushrooms: Place the dried shiitake mushrooms in a small bowl, cowl with sizzling water, and soak for quarter-hour till comfortable all through. Squeeze out the additional liquid and mince into small items.
2. Combine the sauce: Mix the hoisin sauce, peanut butter, rice vinegar, sriracha, sugar, soy sauce, sesame oil, grated garlic, and grated ginger in a small bowl. Stir till easy.
3. Fry the tofu: Warmth peanut oil in a big nonstick skillet over medium excessive warmth. Add the diced tofu and unfold it out as a lot as potential. Cook dinner with out shifting for 1 minute till the underside turns pale yellow, then use a spatula to flip and separate the items. Proceed cooking till most sides are golden and crispy, about 5 minutes complete.
4. Cook dinner the greens: Push the tofu to 1 aspect of the pan. Add the water chestnuts, minced mushrooms, and inexperienced onion whites to the opposite aspect. Cook dinner and stir for 1 minute.
5. Add the sauce: Stir the tofu and greens collectively. Pour half of the sauce into the pan and cook dinner for one more 30 seconds, tossing to coat all the things evenly. Add the inexperienced onion greens and stir to mix. Switch the filling to a serving plate.
6. Put together the dipping sauce: Add 2 tablespoons of water to the remaining sauce and stir till easy.
7. Serve: Set out the tofu filling, lettuce leaves, crushed peanuts, and dipping sauce. Assemble every wrap by spooning filling onto a lettuce leaf, topping with peanuts, and drizzling with sauce.
Some Tricks to Take into account
- Don’t transfer the tofu too early: I let it sit undisturbed for at the least 1 minute earlier than flipping. That is the way you construct a golden crust with out the tofu falling aside.
- Use a beneficiant quantity of oil: Peanut oil works greatest as a result of it handles excessive warmth and enhances the peanut sauce. 3 tablespoons looks like quite a bit, however the tofu absorbs it because it crisps.
- Cook dinner the greens individually first: Pushing the tofu apart and cooking the mushrooms and water chestnuts on their very own aspect of the pan prevents steaming. Every part will get direct contact with the recent floor.
- Make the sauce forward: The sauce shops within the fridge for as much as 5 days. I usually double the batch and apply it to stir fries and noodle bowls all through the week.
- Select iceberg lettuce for the wraps: Butter lettuce is prettier however too delicate for a filling this hearty. Iceberg holds its form, stays chilly, and the crunch enhances the crispy tofu.
Serving Solutions
I like putting all the things out on the desk and let my household construct their very own wraps. The tofu filling goes within the heart with a bowl of lettuce cups, crushed peanuts, and the additional sauce on the aspect. Some nights I add spicy cucumber salad and pickled carrots for extra crunch.
For a full dinner unfold, I pair these wraps with a bowl of egg drop soup and a plate of garlic Bok choy. For appetizer parts at a celebration, plan on 2 to three wraps per individual. These additionally work effectively alongside different plant primarily based favorites like dwelling model tofu and my scrumptious kung pao cauliflower.
Regularly ask questions
Can I add meat to the filling?
I’ve made this with floor hen and floor pork as an alternative of tofu. I brown the meat first, drain the surplus fats, then proceed with the identical sauce and greens. The cooking time stays about the identical.
How do I retailer leftovers?
I retailer the tofu filling and sauce individually within the fridge for as much as 3 days. The filling reheats effectively in a skillet over medium warmth. I by no means retailer assembled wraps as a result of the lettuce wilts.
Can I take advantage of recent mushrooms as an alternative of dried?
I’ve used recent shiitake and cremini mushrooms on this recipe. I cube them small and cook dinner them a minute longer since they launch extra moisture than rehydrated dried mushrooms. Dried shiitakes have a deeper umami taste although, so I favor them when I’ve the time to soak.
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I like making these tofu lettuce wraps with crispy fried tofu, water chestnuts, and mushrooms in a savory peanut sauce, all wrapped in cool iceberg lettuce. I’ve them prepared in lower than half-hour and they’re nice as a light-weight dinner or an appetizer for a crowd.
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Place the shiitake mushrooms in a small bowl and add sizzling water to cowl fully. Let rehydrate for quarter-hour, or till the mushrooms flip comfortable all through. Squeeze out the additional liquid and mince them into small items.
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Mix the sauce components in a small bowl and stir to combine effectively.
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Warmth the peanut oil in a big nonstick skillet over medium-high warmth. Add the diced tofu and unfold it out as a lot as potential. Cook dinner with out shifting for 1 minute, or tunil the underside turns pale yellow. Then use your spatula (a silicone spatula works nice) to softly flip and separate the tofu. Cook dinner till a lot of the sides flip golden and crispy, about 5 minutes.
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Transfer the tofu to 1 aspect of the pan. Add the water chestnuts, shiitake mushrooms, and inexperienced onion whites to the opposite aspect. Cook dinner and stir on that aspect for 1 minute.
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Stir the tofu and greens collectively. Pour half of the sauce into the pan. Cook dinner and stir for one more 30 seconds to coat all the things with the sauce.
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Add the reserved inexperienced onion greens and stir to combine. Switch all the things to an enormous plate.
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Add 2 tablespoons of water to the remainder of the sauce and blend effectively.
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Serve the tofu filling together with the lettuce, peanuts, and reserved sauce. You may assemble the wraps by putting the tofu filling and peanuts on a bit of lettuce. Add extra sauce if wanted.
Ingredient Substitution Information
- It’s essential to chop the tofu into very small squares, so it can crisp up quite a bit whereas cooking, which provides you a greater texture.
Serving: 1serving, Energy: 313kcal, Carbohydrates: 34.9g, Protein: 8.4g, Fats: 16.4g, Saturated Fats: 2.7g, Sodium: 446mg, Potassium: 437mg, Fiber: 3.6g, Sugar: 5.9g, Calcium: 88mg, Iron: 3mg
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