If you’re looking for an easy and satisfying meal idea, look no further. These lettuce wraps are delicious and seriously hit the spot.
I love experimenting with different meal ideas. I’m totally guilty of getting in a rut and making the same foods and meals over and over.
Unless I’m forgetting something (which is also very likely), I don’t think I’ve made lettuce wraps in a long time. Every time I order them at restaurants though, they’re so delicious, and a fun way to get some protein and veggies in.
These lettuce wraps use just a few simple ingredients, but the real standout one here is the sauce. This is where all the flavor’s coming from. And without flavor, meals just are’t that satisfying.
Tofu
Wrap the tofu in a paper towel or kitchen towel. Place on a plate with something heavy on top (like a pan or heavy bowl) to drain the water out for at least 15 minutes. Once the water is drained, slice the tofu in half vertically and then cut into cubes.
Mix!
In a large bowl, add hoisin sauce, soy sauce, rice vinegar and 2 tablespoons olive oil. Mix well. Add cubed tofu and toss to fully cover tofu. Set aside and let tofu marinate for about 15 minutes.
Vegetables
I use carrots, mushrooms and water chestnuts in these – but you can use so many different veggies too. Just make sure to chop them up pretty finely.
Air Fry
If you have it, try sprinkling a little cornstarch on the tofu to help make it extra crispy before air frying. And if you don’t have an air fryer, try baking the tofu in the oven for 20 minutes on 400 F, and then finishing on broil until they’re nice and crispy.
Notes
- Oil: Sesame oil is ideal in this recipe. But, if – like me – it’s not an oil you usually have on hand, olive oil works perfectly fine, too.
- Storage: Store leftover cooked tofu and veggies in an airtight container in the fridge. When you’re really to eat, assemble the lettuce wraps. Don’t store the lettuce wraps already assembled, as they’ll get soggy. These should keep well in the fridge for about 3 days.
- Hoisin sauce: This sauce is really part of what makes the recipe. If you’ve never had it, you can find it at most supermarkets. It’s definitely a delicious sauce to have in your kitchen.
- Protein alternatives: If you’re not into tofu, try other protein sources, like chicken, beef or turkey. I recommend using ground meat and cooking it until cooked through in the air fryer or on the stove. Just make sure a safe internal temperature is reached (165 F for chicken for turkey, 145 F for beef).
Ingredients
- 1 block extra firm tofu
- 1/2 cup hoisin sauce
- 1/4 cup low sodium soy sauce
- 2 tablespoons rice vinegar
- 5 tablespoons olive oil divided
- 1/2 cup shredded carrots
- 1/2 cup cremini mushrooms diced
- 1/3 cup canned water chestnuts roughly chopped
- 10 leaves of butter lettuce
- Scallions to garnish
- Sesame seeds to garnish
Instructions
- Wrap tofu in a paper towel or kitchen towel. Place on a plate with something heavy on top (like a pan or heavy bowl) to drain the water out for at least 15 minutes.
- Slice tofu in half vertically and then cut into cubes.
- In a large bowl, add hoisin sauce, soy sauce, rice vinegar and 2 tablespoons olive oil. Mix well. Add cubed tofu and toss to fully cover tofu. Set aside and let tofu marinate for about 15 minutes.
- While tofu is marinating, add remaining 3 tablespoons olive oil to a pan over medium heat. Add carrots, mushrooms and water chestnuts and sauté for about 5 minutes, until soft.
- Remove tofu from sauce, reserving extra sauce, and add to an air fryer in a single layer. Air fryer on 400 F for 20 minutes, flipping tofu halfway (optional: sprinkle a little cornstarch on tofu before air frying).
- Add remaining sauce to the pan with the veggies and turn heat down to low. Mix to combine.
- Assemble lettuce wraps. Top each piece of lettuce with crispy tofu and veggie mixture. Garnish with scallions and sesame seeds.
