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Tofu Lettuce Wraps
5 from 14 votes

Tofu Lettuce Wraps

Tofu Lettuce Wraps feature diced firm tofu cooked to a golden crisp combined with rehydrated shiitake mushrooms, water chestnuts, and green onion whites. Tossed in a savory sauce made from hoisin, peanut butter, rice vinegar, sriracha, soy sauce, sesame oil, garlic, and ginger, the filling is served in crisp iceberg lettuce leaves. Crushed roasted peanuts add a final crunchy texture. This dish delivers varied elements of texture and flavor in each bite.

Prep Time
15 mins
Cook Time
7 mins
Total Time
22 mins
Servings: 4 servings
Calories: 313 kcal
Course: Main Course, Appetizer
Cuisine: Chinese

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

    Cup of Yum
  1. 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.
  2. Combine the sauce ingredients in a small bowl and stir to mix well.
  3. 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.
  4. 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.
  5. 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.
  6. Add the reserved green onion greens and stir to mix. Transfer everything to a big plate.
  7. Add 2 tablespoons of water to the rest of the sauce and mix well.
  8. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 313

% 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.