Healthy Tofu Lettuce Wraps
These vegan tofu lettuce wraps are bursting with flavor and texture, combining savory crumbled tofu with garlic, ginger, hoisin sauce, and crunchy chestnuts. Served in crisp butter lettuce leaves and topped with peanuts and green onions, they’re a nutritious and satisfying plant-based dish perfect for a quick weeknight meal or a light lunch.
Equipment
- 1 tofu press (or heavy skillet for pressing)
- 1 Medium mixing bowl
- 1 whisk
- 1 large skillet or cast-iron pan
- 1 cutting board
- 1 sharp knife
Ingredients
- 15 oz extra-firm tofu
- 2 tablespoons avocado oil or preferred cooking oil
- 4 tablespoons soy sauce or tamari for gluten-free
- 4 tablespoons hoisin sauce
- 2 tablespoons rice vinegar
- 2 teaspoons sambal oelek adjust to spice preference
- 1 teaspoon sesame oil
- 1 ½ tablespoons brown sugar or more, to taste
- 1 –2 whole dried red chilies
- 7 –8 garlic cloves finely chopped
- 2- inch piece ginger finely chopped
- ½ cup water chestnuts finely chopped
- Salt to taste
- Black pepper to taste
- 1 head butter lettuce separated into leaves
- 2 tablespoons green onions chopped (for topping)
- 2 tablespoons roasted peanuts chopped (for topping)
Instructions
- Press and Prepare the Tofu: Begin by removing excess moisture from the tofu so it can absorb flavors more effectively. Place the block of extra-firm tofu (15 oz) on a cutting board or flat plate. Lay a clean kitchen towel or several layers of paper towels over it. Set a heavy object, such as a cast-iron skillet, large saucepan, or a dedicated tofu press, on top. Allow it to press for about 15 minutes. This step is essential because without removing the water, the tofu will taste bland and may not crisp properly during cooking.
- Whisk Together the Flavorful Sauce: While the tofu is being pressed, prepare the sauce base. In a medium mixing bowl or liquid measuring cup, combine soy sauce, hoisin sauce, rice vinegar, sambal oelek (or your preferred chili paste), sesame oil, and brown sugar. Use a whisk to stir until the sugar is fully dissolved and the mixture looks glossy and smooth. Taste the sauce and adjust to your liking—add more chili paste for spiciness or extra sugar for sweetness. Set aside for later use.
- Crumble the Tofu into the Pan: Once the tofu has been pressed, heat a large skillet or cast-iron pan over medium heat. Add 2 tablespoons of avocado oil and allow it to warm up. Using your hands, crumble the tofu directly into the skillet, breaking it into small, bite-sized pieces that resemble ground meat. Spread it out evenly across the pan so it browns well.
- Brown the Tofu for Deep Flavor: Cook the crumbled tofu for 8 to 10 minutes, stirring occasionally but not too frequently—this allows the edges to caramelize and develop a golden-brown crust. Browning the tofu gives it a slightly chewy texture and prevents it from tasting spongy. If you notice the tofu sticking, you can add a splash more oil, but keep the heat at medium for even cooking.
- Add Aromatics and Crunchy Chestnuts: Once the tofu is evenly browned, stir in the dried red chilies, finely chopped garlic, and ginger. Sauté for 1 to 2 minutes until the garlic and ginger become fragrant and lightly golden. Then add the chopped water chestnuts for a crunchy contrast. Cook for another minute or two, stirring well, until the aromatics blend with the tofu and release their flavors into the pan.
- Incorporate the Prepared Sauce: Pour the sauce mixture over the tofu and aromatics. Stir thoroughly to ensure every crumble of tofu is coated in the savory-sweet glaze. Let it simmer for 2 to 3 minutes so the flavors meld together and the sauce thickens slightly. Taste and adjust seasoning with salt and black pepper as needed.
- Assemble the Fresh Lettuce Wraps: Remove the skillet from the heat. Carefully separate the leaves from a head of butter lettuce, keeping them whole to form natural “cups.” Place a generous spoonful of the warm tofu mixture into each lettuce leaf. Sprinkle with chopped green onions and roasted peanuts for freshness and crunch.
- Serve and Enjoy Immediately: Lettuce wraps are best enjoyed fresh while the tofu filling is hot and the lettuce leaves are crisp. Arrange the wraps on a large platter and serve immediately. If desired, pair them with additional dipping sauces like peanut sauce, sweet chili sauce, or extra hoisin for more flavor.
Notes
- Always use extra-firm tofu for the best texture; softer varieties will fall apart.
- Pressing the tofu is crucial to remove water and help it absorb flavors.
- You can customize the spice level by adjusting sambal oelek or dried chilies.
- Water chestnuts add crunch, but you can replace them with bell peppers or carrots.
- Serve immediately once assembled, as the lettuce leaves will soften if left too long.
- For a gluten-free option, use tamari instead of soy sauce and check for gluten-free hoisin.
