5.0 from 3 votes
Grilled Teriyaki Tofu Lettuce Wraps with Creamy Sesame Dressing
Teriyaki-marinated tofu, sweet pineapple, and tender zucchini, all grilled to perfection, and then served up in crispy lettuce cups and drizzled with a sesame-Sriracha sauce. Beware: this one can be a little messy to eat -- but it's so worth it!
Prep Time
2 hrs 20 mins
Cook Time
20 mins
Total Time
2 hrs 35 mins
Servings: 4 servings
Calories: 580 kcal
Course:
Side Dish , Main Course
Cuisine:
American
Ingredients
Wraps:
- 14 oz extra-firm tofu
- 3 tablespoons sesame oil divided
- ¼ cup tamari or soy sauce
- 1 tablespoon brown sugar
- 2 cloves garlic minced
- 1 tablespoon ginger root minced, fresh
- 1 pineapple fresh , peeled, cored, and sliced into ¾-inch rings
- 1 zucchini medium, cut lengthwise into ½-inch-thick slices
- Pinch salt and pepper
- 8-10 butter or bibb lettuce leaves washed and dried well
Creamy Sesame Dressing:
- ¼ cup Tahini
- ¼ cup water
- 1 tablespoon sesame oil
- 1 tablespoon tamari or soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons Sriracha sauce
- 1 teaspoon maple syrup honey would work too
- 1 clove garlic minced
- 2 teaspoons ginger root minced, fresh
Instructions
- Marinate the tofu. Drain tofu and press for 25-30 minutes (detailed tofu pressing instructions here). Cut into six ½-inch slices. Place the tofu slices into a small baking dish or zipper bag. In a small bowl, whisk together 2 tablespoons of sesame oil, tamari or soy sauce, brown sugar, garlic, and ginger. Pour the marinade over the tofu and turn tofu to help ensure the marinade has coated all sides. Place in refrigerator and marinate for 1-2 hours, turning occasionally.
- When you're ready to start grilling, brush the zucchini with 1 tablespoon sesame oil and sprinkle lightly with salt and pepper.
- Preheat grill to medium-high, about 400ºF. Oil the grates with a high smoke-point oil such as canola or grapeseed oil (or use non-stick cooking spray). Lay the tofu, pineapple, and zucchini on the grill and close the lid. Beware: the marinade on the tofu may cause it to flame up at first! Cook the pineapple and zucchini until they show golden-brown grill lines (about 5 minutes). Turn over and cook until lines appear on the other side (2-3 more minutes). Transfer to a large platter to cool. Flip the tofu when it starts to show grill lines (after 8-9 minutes). Cook on the other side until heated through and showing lines (3-4 more minutes). Transfer tofu to the platter. Let pineapple, zucchini, and tofu sit until they're cool to the touch and then cut them all into ½-inch size squares. Return to the platter and toss gently to combine.
- Make the dressing. Add all of the dressing ingredients to the pitcher of a blender. Blend until completely pureed and creamy.
- To serve, scoop tofu mixture into lettuce leaf cups and drizzle with a little sauce. Fold sides of leaves over the top and eat.
Cup of Yum
Notes
- Prep time includes 2 hours for marinating.
Nutrition Information
Calories
580kcal
(29%)
Carbohydrates
77g
(26%)
Protein
23g
(46%)
Fat
26g
(40%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
11g
Monounsaturated Fat
9g
Sodium
1048mg
(44%)
Potassium
2201mg
(63%)
Fiber
18g
(72%)
Sugar
52g
(104%)
Vitamin A
5655IU
(113%)
Vitamin C
150mg
(167%)
Calcium
299mg
(30%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 580
% Daily Value*
| Calories | 580kcal | 29% |
| Carbohydrates | 77g | 26% |
| Protein | 23g | 46% |
| Fat | 26g | 40% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 9g | 45% |
| Sodium | 1048mg | 44% |
| Potassium | 2201mg | 47% |
| Fiber | 18g | 72% |
| Sugar | 52g | 104% |
| Vitamin A | 5655IU | 113% |
| Vitamin C | 150mg | 167% |
| Calcium | 299mg | 30% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.