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Tofu Lettuce Wraps

Savory tofu nestled in crisp lettuce leaves, perfect for a quick, delicious, and healthy meal. These wraps are easy to make and customizable for family-friendly fun!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Vegan
Calories: 290
Ingredients Method Notes

Ingredients
  

Tofu Base
  • 14 ounces extra-firm tofu (pressed, cut into ¾-inch cubes)
  • 1 tablespoon cornstarch for coating
  • 1 teaspoon cornstarch for sauce
  • ¼ cup tamari (or soy sauce) for sauce
  • 2 tablespoons hoisin sauce (vegan) for sauce
  • 1 teaspoon sriracha for sauce
  • 1 teaspoon maple syrup for sauce
  • 1 tablespoon neutral flavored cooking oil (or vegetable broth) for cooking
  • 6 green onions (chopped)
  • ¾ inch ginger (grated)
  • 1 small garlic clove (grated)
  • 1 cup cashews (optional, to taste)
  • 1 head iceberg lettuce leaves (or romaine) for wrapping
  • Sesame seeds (for garnish, optional)

Method
 

Preparation
  1. Transfer the tofu to a large bowl. Toss with 1 tablespoon cornstarch until evenly coated.
  2. In a medium bowl, mix tamari, hoisin sauce, sriracha, maple syrup, 1 teaspoon cornstarch, and 2 tablespoons water. Stir well to combine.
Cooking
  1. Heat the oil in a large nonstick skillet over medium-high heat. Cook the tofu for about 5 minutes, or until golden brown, stirring regularly.
  2. Add the chopped scallions and cook for one minute more. Grate the garlic and ginger into the skillet and cook for another 30 seconds.
  3. Add the cashews (if using) and cook for 1 minute, stirring constantly. Add the sauce plus 2 tablespoons water. Mix to combine and cook for about 3 minutes, or until thickened enough to coat the tofu.
Serving
  1. Divide the mixture between lettuce leaves as desired.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat the tofu filling before serving. Customize with other veggies or sauces like peanut or teriyaki!