Tofu Lettuce Wraps
User Reviews
5
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Prep Time
15 mins
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Cook Time
7 mins
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Total Time
22 mins
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Servings
4 servings
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Calories
313 kcal
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Course
Main Course, Appetizer
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Cuisine
Chinese
Tofu Lettuce Wraps
Description
The recipe begins with soaking dried shiitake mushrooms until softened, then finely mincing them. Firm tofu is cut into small 1/3-inch squares and pan-fried in peanut oil until most sides achieve a golden crispness, improving the texture. Water chestnuts and green onion whites are cooked briefly alongside the tofu. Half the flavorful sauce is added to coat the mixture, enhancing umami, sweet, and spicy notes.
The mixture is then divided into crisp iceberg lettuce leaves, topped with the remaining sauce and crushed peanuts. The result is a balanced dish combining the soft yet crispy tofu, crunchy vegetables, and bright sauce flavors, all wrapped in fresh lettuce.
These wraps are suitable as appetizers, light lunches, or finger foods. The small tofu pieces ensure maximum surface area for crisping and flavorful coating, making this dish texturally satisfying.
Cutting tofu into small cubes is important to achieve the desired crisp texture. Serving immediately after cooking preserves the tofu’s crunch.
Ingredients
- 8 dried shiitake mushrooms
- 1 firm tofu cut into 1/3” (0.8cm) squares (*Footnote 1, block
- 3 tablespoons peanut oil
- 1 can (8-oz) water chestnut cut into 1/3” (0.8cm) pieces
- 2 green onions , sliced and green part separated
- 1 head iceberg lettuce , leaves separated
- 1/4 cup peanuts crushed, roasted
Sauce
- 1/4 cup hoisin sauce
- 2 tablespoons peanut butter unsalted, natural
- 1 tablespoon rice vinegar
- 1 tablespoon Sriracha sauce (or chili garlic sauce)
- 1 teaspoon sugar
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1 clove garlic , grated
- 1/2 ” (1 cm) ginger , grated
- 2 tablespoons water
Instructions
- Place the shiitake mushrooms in a small bowl and add hot water to cover completely. Let rehydrate for 15 minutes, or until the mushrooms turn soft throughout. Squeeze out the extra liquid and mince them into small pieces.
- Combine the sauce ingredients in a small bowl and stir to mix well.
- Heat the peanut oil in a large nonstick skillet over medium-high heat. Add the diced tofu and spread it out as much as possible. Cook without moving for 1 minute, or tunil the bottom turns pale yellow. Then use your spatula (a silicone spatula works great) to gently flip and separate the tofu. Cook until most of the sides turn golden and crispy, about 5 minutes.
- Move the tofu to one side of the pan. Add the water chestnuts, shiitake mushrooms, and green onion whites to the other side. Cook and stir on that side for 1 minute.
- Stir the tofu and vegetables together. Pour half of the sauce into the pan. Cook and stir for another 30 seconds to coat everything with the sauce.
- Add the reserved green onion greens and stir to mix. Transfer everything to a big plate.
- Add 2 tablespoons of water to the rest of the sauce and mix well.
- Serve the tofu filling along with the lettuce, peanuts, and reserved sauce. You can assemble the wraps by placing the tofu filling and peanuts on a piece of lettuce. Add more sauce if needed.
Notes
- Cut tofu into very small squares to increase crispiness during cooking and improve texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 313 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 313kcal | 16% |
| Carbohydrates | 34.9g | 12% |
| Protein | 8.4g | 17% |
| Fat | 16.4g | 25% |
| Saturated Fat | 2.7g | 14% |
| Sodium | 446mg | 19% |
| Potassium | 437mg | 9% |
| Fiber | 3.6g | 14% |
| Sugar | 5.9g | 12% |
| Calcium | 88mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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