Tofu Lettuce Wraps
One of my favorite healthy dinner recipes. It's high in protein, full of flavor, and perfect for when you're craving something easy and fresh.
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Servings: 5 servings
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Equipment
- skillet or nonstick wok
Ingredients
- 1 (14 or 16 oz) block firm or extra-firm tofu
- 2 tablespoons vegetable oil I like peanut oil
- 1 small white onion or 1/2 large onion, diced
- 2 sliced green onions white and green parts separated
- 1 tablespoon minced garlic
- 2 teaspoons minced ginger
- 1 (8 oz) can water chestnuts drained and diced
- 2 tablespoons soy sauce
- 1/4 cup vegan oyster sauce or hoisin sauce (see notes)
- 1 tablespoon sambal chili paste optional
- 1 head iceberg, butter, or romaine lettuce leaves separated, cleaned and dried
Topping Ideas
- shredded carrots
- toasted nuts I like peanuts, cashews, or sliced almonds
- fresh herbs such as cilantro, mint, or Thai basil
- crispy rice noodles
- fresh mung bean sprouts
Instructions
Press the Tofu (optional but recommended)
- If you can think ahead, I recommend pressing your tofu for at least 15 minutes to help it brown faster and more evenly. You can use a tofu press, or simply wrap your block of tofu in a clean, lint-free kitchen towel and gently weigh it down with a heavy plate or small cutting board.
Cook the Tofu Filling
- Brown the tofu: Heat 1 tablespoon vegetable oil in a nonstick skillet or wok over medium-high heat. When the oil shimmers, crumble in the tofu and stir fry until golden brown. This usually takes around 8-10 minutes depending on how well you pressed your tofu. Once tofu is browned to your preference, remove it to a bowl and set aside.
- Stir-fry aromatics: In the same pan/wok, heat another tablespoon vegetable oil over medium-high heat. Once oil is hot, add in the diced onion, white parts of the scallions, minced garlic, minced ginger, and chili paste (if using). Stir-fry 3-5 minutes, or until onions are translucent.
- Add tofu and sauce: Add back in the browned tofu, along with the diced water chestnuts, soy sauce, and vegan oyster sauce (or hoisin sauce). Stir-fry for 3-5 minutes to distribute the sauces and to heat through. The sugars in the sauce may begin to caramelize slightly (this is good), but keep an eye on it and reduce the heat as needed so they don't burn.
- Finishing touches: Taste and adjust to preference. Stir in the green parts of the scallions and serve.
Serve Lettuce Wraps
- To serve, scoop filling into lettuce leaves, add your favorite toppings, and enjoy!
Notes
- Where to find vegan oyster sauce: Check your local Asian market; many will carry a mushroom-based vegan oyster sauce alternative. This is a pantry staple for me.
- Vegan oyster sauce alternatives:You can also use hoisin sauce (it's sweeter than oyster sauce), or a stir fry sauce of choice. In a pinch, even teriyaki sauce can be used, though the flavor profile will be very different.
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