My best attempt at recreating my most favorite dish of tofu lettuce wraps.

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Recipe Summary

cook:
1 hr
additional:
30 mins
total:
1 hr 30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Slice tofu into 1/4- to 1/2-inch thick slices. Lay them on a clean towel covered with 2 layers of paper towels. Place a baking sheet on top and place a heavy weight on the baking sheet. Let sit for at least 30 minutes.

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  • Remove lettuce core and soak, bottom down, in a bowl of cold water, about 1 hour. Remove from water and allow to drain. Remove the leaves carefully, working from the outside in. Use scissors to cut leaves into more shapely "bowls," if you like.

  • Preheat the oven to 375 degrees F (190 degrees C). Spray a baking sheet with cooking spray.

  • Mix soy sauce, vinegar, peanut butter, honey, water, and chile-garlic sauce together in a microwave-safe bowl. Heat in the microwave until warmed, 20 to 30 seconds. Stir peanut sauce until smooth.

  • Dip tofu slices in peanut sauce and place on the prepared baking sheet. Reserve remaining sauce. Spray tofu with cooking spray.

  • Bake in the preheated oven until dry, 45 to 60 minutes, flipping once or twice. Cool until safe to handle and chop into cubes.

  • Heat oil in a wok over medium heat. Add onion and cook until slightly softened, about 3 minutes. Add mushrooms; cook until onion is translucent, about 3 minutes more. Add garlic and ginger; cook until fragrant, about 1 minute more. Add tofu cubes and reserved sauce. Cook until heated through, about 3 minutes more. Add water chestnuts and green onions. Remove from heat.

  • Spoon hot tofu mixture into lettuce leaves.

Cook's Note:

I use Trader Joe's Organic Sprouted Tofu(R).

Nutrition Facts

208 calories; protein 13.8g; carbohydrates 21.6g; fat 9.2g; sodium 623.8mg. Full Nutrition
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