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Tofu Lettuce Wraps Recipe

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4 from 20 reviews

These Tofu Lettuce Wraps are a savory and satisfying vegan dish featuring crispy tofu coated in a flavorful hoisin and tamari sauce, enhanced with fresh ginger, garlic, cashews, and green onions, all wrapped in refreshing lettuce leaves for a light and delicious meal.

Ingredients

Tofu and Coating

  • 14 ounces extra-firm tofu, pressed and cut into ¾-inch cubes
  • 1 tablespoon cornstarch
  • 1 teaspoon cornstarch

Sauce

  • ¼ cup tamari or soy sauce
  • 2 tablespoons vegan hoisin sauce
  • 1 teaspoon sriracha
  • 1 teaspoon maple syrup
  • 2 tablespoons water (divided)

Cooking and Flavoring

  • 1 tablespoon neutral flavored cooking oil or vegetable broth
  • 6 green onions, chopped
  • ¾-inch piece of fresh ginger, grated
  • 1 small garlic clove, grated
  • 1 cup cashews (optional)

To Serve

  • 1 head iceberg lettuce or romaine, leaves separated
  • Sesame seeds for garnish (optional)

Instructions

  1. Prepare Tofu: Transfer the pressed tofu cubes to a large bowl and toss with 1 tablespoon of cornstarch until evenly coated, ensuring the tofu will crisp up nicely when cooked.
  2. Make Sauce: In a medium bowl, combine the tamari, vegan hoisin sauce, sriracha, maple syrup, 1 teaspoon cornstarch, and 2 tablespoons of water. Stir well to create a smooth sauce mixture.
  3. Cook Tofu: Heat the neutral flavored cooking oil or vegetable broth in a large nonstick skillet over medium-high heat. Add the coated tofu cubes and cook for about 5 minutes, stirring regularly, until they turn golden brown on all sides.
  4. Cook Aromatics: Add the chopped green onions to the skillet and cook for an additional minute. Then grate the garlic and ginger directly into the skillet and cook for another 30 seconds to release their flavors.
  5. Combine Ingredients: Stir in the cashews (if using) and cook for 1 minute, stirring constantly. Pour in the prepared sauce along with 2 more tablespoons of water. Mix thoroughly to combine and cook for about 3 minutes, or until the sauce thickens enough to coat the tofu evenly.
  6. Serve: Spoon the tofu mixture into separated lettuce leaves. Garnish with sesame seeds if desired, then wrap and enjoy your fresh, flavorful lettuce wraps.

Notes

  • For an oil-free version, bake the cornstarch-coated tofu on a large baking sheet in a single layer at 425ºF (220ºC) for 15 minutes, then add to the skillet with the cashews for finishing.
  • Adjust sriracha quantity to modify the spice level to your preference.
  • Use vegetable broth instead of oil for a lower-fat option.
  • Cashews add a nice crunch but can be omitted for nut-free diets.

Find it online: https://flavorspath.com/tofu-lettuce-wraps-recipe/