THAI TOFU LETTUCE WRAPS
I couldn't keep this yummy, light lunch under wraps. The original recipe featured chicken, but I modified it for my vegetarian husband. Now both of us prefer the Thai-style tofu version. -Laureen Pittman, Riverside, California
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- For dressing, in a blender, combine the first 11 ingredients; cover and process until smooth. Stir in 1/4 cup cilantro., In a large bowl, combine the tofu, onions, carrots, red pepper, 1/2 cup peanuts and remaining cilantro. Add dressing and toss to coat. Divide among lettuce leaves; sprinkle with remaining peanuts. Fold lettuce over filling.
Nutrition Facts : Calories 507 calories, Fat 43g fat (6g saturated fat), Cholesterol 3mg cholesterol, Sodium 558mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 4g fiber), Protein 18g protein.
RESTAURANT-STYLE TOFU LETTUCE WRAPS
I looked high and low for tofu lettuce wrap recipes and could not find one single recipe on the web that hit the spot, so I made up my own. This is delicious and, although it takes a little preparation, it's totally worth it. Serve with some Chinese-style hot mustard.
Provided by hillarymvaughan
Categories Appetizers and Snacks Wraps and Rolls
Time P1DT3h55m
Yield 8
Number Of Ingredients 26
Steps:
- Place tofu in an airtight container and freeze for 24 hours. Remove from container and thaw, at least 3 hours. Squeeze out excess moisture with your hands or place tofu on paper towels and lay a heavy cutting board on top.
- Whisk 1/4 cup soy sauce, brown sugar, 1 tablespoon rice wine vinegar, and sherry together in a bowl to make the cooking sauce.
- Whisk water, white sugar, 3 tablespoons soy sauce, hoisin sauce, oyster sauce, 1 tablespoon rice wine vinegar, and chile-garlic sauce together in a small saucepan over medium-low heat. Add 1/4 teaspoon cornstarch at a time and whisk until thickened, 3 to 5 minutes. Store special sauce in the refrigerator until ready to serve.
- Chop tofu roughly into small pieces. Heat 1 teaspoon sesame oil in a large skillet over high heat. Add tofu when oil is hot; stir-fry until tofu is browned, about 5 minutes. Set tofu aside in a bowl.
- Heat remaining sesame oil in the skillet over high heat. Saute onion and garlic until browned and any excess liquid is absorbed, about 2 minutes. Add mushrooms, water chestnuts, and bamboo shoots. Cook over medium-high heat until any excess liquid is absorbed, 2 to 3 minutes. Add cooking sauce to the skillet and stir. Add tofu to the skillet. Cook until sauce is thickened and all vegetables are tender, 2 to 3 minutes more. Remove from heat.
- Place radicchio, bean sprouts, noodles, peanuts, carrot, and green onions in individual bowls. Place tofu mixture in a serving bowl. Arrange lettuce leaves on a large plate. Put special sauce in a serving bowl with a spoon. Assemble by placing 2 to 3 lettuce leaves on a plate, topping with tofu and garnishes, and drizzling the special sauce on top.
Nutrition Facts : Calories 292.3 calories, Carbohydrate 41.6 g, Cholesterol 0.1 mg, Fat 10.2 g, Fiber 6.6 g, Protein 13.3 g, SaturatedFat 1.7 g, Sodium 1284 mg, Sugar 17.2 g
TOFU CABBAGE OR LETTUCE WRAPS
Tasty tofu recipe I came up with when tofu was on sale and I'd bought a bunch. Even Confirmed Tofu Hater (DD) likes this. A good way to drain tofu is to swaddle it in lots of paper towels and then rest something heavy on top for at least 20 minutes to press all the water out.
Provided by little_wing
Categories Lunch/Snacks
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- In a medium bowl, combine tofu with with salt, pepper, red pepper flakes,lime juice and 1tbs soy sauce.
- Spread evenly onto a greased baking sheet.
- Bake for 35-45 minutes at 350.
- When that is almost done, heat up wok or frying pan and throw in the chopped up garlic and ginger.
- Cook for about 5-7 minutes until they are softer.
- Throw in the shiitakes, onions and carrots. At this time you can add more soy sauce , usually about 7 or 8 shakes. Also, if you'd like, add some more salt, pepper and red pepper flakes.
- Cook about another 10 -12 minutes, then add the tofu and finish up the cooking - about 2-5 minutes.
- Wash and dry the lettuce/cabbage and pull off pieces about the size of your palm.
- Spoon the mixture into the leafs and roll them up!
Nutrition Facts : Calories 245.9, Fat 13.3, SaturatedFat 2.5, Sodium 570.5, Carbohydrate 17.7, Fiber 4.6, Sugar 4.5, Protein 19.2
VEGAN LETTUCE WRAPS WITH TOFU
These easy-to-make meatless lettuce wraps will be loved by everyone, including meat eaters. The tofu provides a texture similar to ground chicken. And the combination of mushrooms, water chestnuts, and hoisin sauce make this dish come to life. You're not going to believe how much flavor is packed in these easy-to-make vegan wraps. Serve with Thai peanut sauce for dipping.
Provided by CookingWithShelia
Categories Appetizers and Snacks Wraps and Rolls Lettuce Wraps Recipes
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- Combine hoisin sauce, soy sauce, ginger, rice vinegar, Sriracha sauce, sesame oil, and garlic in a bowl; mix to combine and set aside.
- Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid.
- Heat oil in a skillet or wok over medium-high heat. Crumble tofu into the skillet and cook for 5 minutes. Add onion and cook and stir for 3 minutes. Stir in mushrooms and water chestnuts and cook for 2 to 3 minutes.
- Stir in hoisin mixture and mix well. Cook enough for the liquid to reduce some.
- Serve with lettuce and garnish with green onions and carrots.
Nutrition Facts : Calories 188.3 calories, Carbohydrate 18.8 g, Cholesterol 0.2 mg, Fat 10.1 g, Fiber 3.9 g, Protein 9.2 g, SaturatedFat 1.2 g, Sodium 704.6 mg, Sugar 6.5 g
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5/5 (20)Calories 160 per servingCategory Appetizer, Entree
- Begin by pressing tofu: Either wrap in a clean towel and set something heavy on top or use a tofu press. Press for a total of ~30 minutes.
- PEANUT SAUCE: In the meantime, prepare peanut sauce by adding all ingredients except water to a small mixing bowl (starting with the lesser quantity of each ingredient). Whisk to combine then add a little water at a time and whisk until creamy, smooth, and pourable. Taste and adjust flavor as needed, adding more tamari or coconut aminos for saltiness, maple syrup for sweetness, chili garlic for heat, or lime for acidity. Set aside for serving.
- TOFU: Once pressed, slice tofu into ~3/4-inch cubes and add to a large mixing bowl or Tupperware with a lid. Add the tamari, chili garlic sauce, sesame oil, and maple syrup (reserve the cornstarch for later). Seal with the lid and toss gently to combine. Let marinate for 15 minutes.
- At this time, heat your oven to 400 degrees F (204 C), and line a baking sheet with parchment paper.
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