These vegan tofu lettuce wraps are packed with flavor and make an easy lunch or dinner. This is one of my favorite ways to enjoy tofu without much effort!
4tablespoonssoy sauce60 ml, use tamari to make the recipe gluten-free
4tablespoonshoisin sauce60 ml
2tablespoonsrice vinegar30 ml
2teaspoonssambal oelekadjust to preferred spice levels
1teaspoonsesame oil5 ml
1 & 1/2tablespoonbrown sugaradd more to taste
1-2wholedried red chili
7-8largegarlic clovesfinely chopped
2inchgingerfinely chopped
1/2cupchestnutsfinely chopped
saltto taste
black pepperto taste
chopped green onionto serve
roasted peanutsto serve
1headbutter lettuce
Instructions
Start by pressing your extra-firm tofu. Place 15 oz of tofu on a flat surface and then place a heavy object on top of it. I placed a cast iron skillet on top, you can also use a tofu press if you have one. Press the tofu for 15 minutes, this is important to drain all the excess moisture from the tofu so that it absorbs the flavors better, so do not skip this step.
While the tofu is being pressed, make the sauce. In a bowl or measuring jar, add the following: soy sauce, hoisin sauce, rice vinegar, sambal oelek or any chili sauce of choice, sesame oil & brown sugarUsing a wire whisk, mix it all until well combined.
Once the tofu has been pressed, heat a cast-iron skillet (or any other pan) on medium heat. Add 2 tablespoons oil to it and then crumble the tofu with your hands and add it to the skillet
Cook the tofu, stirring often until the crumbs get browned. It takes anywhere between 8 to 10 minutes on medium heat. Time may vary depending on the type/thickness of the pan you are using and the intensity of heat.
Once browned, add the dried red chili, chopped garlic, ginger and chopped sliced chestunuts. Cook for 3 more minutes until garlic, and ginger gets cooked and lightly browned.
Now, add the prepared sauce to the pan. Stir and mix the sauce with the tofu. Add salt and pepper to taste.
Let the tofu cook with the sauce for 2 to 3 minutes until the sauce is well absorbed by the tofu and it's heated through. Remove the pan from heat.
To make the lettuce wraps, separate the lettuce leaves carefully. I have used butter lettuce here. Add the prepared tofu to the lettuce. Top with chopped green onion and roasted peanuts. Serve immediately.
Notes
Use only extra-firm variety of tofu for this recipe. Soft tofu will not work.
Once you have made the filling, serve the wraps immediately.
You can add veggies like red pepper, onion and spinach to the filling to make it more hearty.
These wraps can be served with dips like peanut butter sauce, sweet chili dip etc.
Adjust the taste of the sauce to preference, add more of the chili sauce for a spicier sauce and add more of the brown sugar for a sweeter sauce.
Use tamari in place of soy sauce to make this gluten-free. The hoisin sauce that I used is gluten-free.