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Vegan Lettuce Wraps with Tofu

Vegan Lettuce Wraps with Tofu

Cost $10, save $10

Source: Recommended by CookPal

  • 15 Min
  • 6 Servings
  • $10

INGREDIENTS

  • Sauces and Condiments

    • 3 tablespoons hoisin sauce
    • 3 tablespoons soy sauce
    • 2 tablespoons rice vinegar
    • 1 tablespoon Sriracha sauce
    • 1 tablespoon sesame oil

  • Herbs and Spices

    • 3 tablespoons minced fresh ginger root
    • 🧄 3 cloves garlic, minced

  • Proteins

    • 1 (12 ounce) package extra-firm tofu

  • Oils

    • 2 tablespoons grapeseed oil

  • Vegetables

    • 🧅 ½ medium onion, chopped
    • 6 baby bella mushrooms, chopped
    • 1 (8 ounce) can water chestnuts, rinsed and chopped
    • 2 tablespoons green onions, chopped
    • 🥕 2 tablespoons shredded carrots, or to taste
    • 1 medium head Bibb or Boston lettuce, separated into leaves

STEPS

1

Combine hoisin sauce, soy sauce, ginger, rice vinegar, Sriracha sauce, sesame oil, and minced garlic in a bowl; mix to combine and set aside.

2

Place tofu onto a plate and press by placing another plate on top with a 3- to 5-pound weight. Let it sit for 20 to 30 minutes. Drain and discard the accumulated liquid.

3

Heat grapeseed oil in a skillet or wok over medium-high heat. Crumble tofu into the skillet, cooking for 5 minutes.

4

Add onions and cook for another 3 minutes.

5

Stir in mushrooms and water chestnuts, and cook for an additional 2 to 3 minutes.

6

Pour prepared hoisin mixture into the skillet and stir well. Cook until the liquid reduces slightly.

7

Serve warm with lettuce leaves as wraps, garnished with green onions and carrots.

NUTRIENTS

Per 1 serving

🔥

188

Calories

  • 9
    Protein
  • 19
    Carbs
  • 10
    Fats

💡 You can substitute Bibb or Boston lettuce with Romaine leaves for a crispier texture.Pair the wraps with Thai peanut sauce or a side of steamed jasmine rice to round out the meal.Pressing the tofu is essential to remove excess liquid and improve its texture for cooking.