these easy tofu lettuce wraps combine some of my favorite asian flavors for an at-home vegetarian meal that will rival your favorite restaurant’s!
Asian cuisine is definitely one of my favorites and vegetarian lettuce wraps are one of my favorite dishes to order so I was so excited to have these at-home lettuce wraps taste as good as I remember them to be at my favorite restaurant!
These are also perfect for summertime. They’re hearty while also being so refreshing and they don’t require a ton of time over a hot stove!
If you’re not a lettuce wrap fan, you can also easily serve this filling over rice or wrap it up in a spring roll!
And honestly, I ‘taste tested’ about half of it with a fork straight out of the pan, so it’s perfectly good that way too 🤗
I have been craving more vegetarian dishes lately and I came across this recipe for chicken lettuce wraps and decided to swap the ground chicken out for a block of extra firm tofu that I had on hand and it worked perfectly.
Other than that all you need are a few spices and flavors, some peppers and water chestnuts and you’re well on your way to a delicious, easy meal that’s perfect for this warmer weather.
asian tofu lettuce wraps
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4+ servings 1x
- Category: dinner
Description
these easy tofu lettuce wraps combine some of my favorite asian flavors for an at-home vegetarian meal that will rival your favorite restaurant’s!
Ingredients
- 1 14 oz. block extra firm tofu, drained, pressed & crumbled (you can also use 1 lb ground turkey or chicken if you prefer)
- 1/2 red bell pepper, washed, stemmed, seeded and diced
- 1/2 yellow bell pepper, washed, stemmed, seeded and diced
- 8 oz. can water chestnuts, drained, rinsed and diced
- 3 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons water
- 1/2 teaspoon cornstarch or arrowroot powder
- 5 cloves garlic, minced
- 2 teaspoons grated fresh ginger
- Olive oil
- 1/8 teaspoon crushed red pepper flakes
- 3 green onions, washed & sliced
- Salt & pepper, to taste
- For serving: 1 head of bibb lettuce, washed & dried or rice if desired
Instructions
- In a small mixing bowl combine hoisin sauce, soy sauce, water and cornstarch. Whisk to combine and set aside.
- In another small mixing bowl, combine minced garlic, grated ginger, 1 teaspoon of olive oil and red pepper flakes. Stir to combine and set aside.
- To a large non-stick skillet over medium heat, add a drizzle of olive oil. Once the olive oil is shimmering, add bell peppers and crumbled tofu. Saute for several minutes until bell peppers begin to get tender and tofu is lightly browned.
- Lower heat to medium low and use a spoon or spatula to make a hole in the center of the pan and add the garlic/ginger mixture. Mash it into the pan and let cook until fragrant (~30 seconds) then stir into the tofu/bell pepper mixture. Push the mixture to the sides of the pan making another small well in the center.
- Give the hoisin/soy sauce mixture a final whisk to ensure cornstarch or arrowroot is incorporated then add to the center of the mixture. Slowly fold the tofu/bell pepper/garlic/ginger mixture into the sauce until everything is fully coated in the sauce.
- Add the scallions, stirring to combine. Cook for another 30 seconds, add salt & pepper as desired, then remove from heat.
- Serve with bibb lettuce or over rice!
Keywords: tofu, soy sauce, hoisin sauce, ginger, garlic, red pepper flakes, bibb lettuce
recipe from cook’s country with a few tweaks of my own!
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