These tofu lettuce wraps are as good or even better than those I’ve had in restaurants… and with much less oil and sodium! The iceberg lettuce is so fresh and crunchy, and is the perfect wrapper for the salty, earthy flavors of the filling. These always go so fast when I make them, so I need to make a double-batch next time!
1 head iceberg lettuce
1 package extra firm tofu
1 package shiitake mushrooms
1 small bunch green onions
1 small can sliced water chestnuts
2 Tblsp oil (for sauteing)
2 Tblsp tamari or soy sauce
2 tsp rice vinegar
1 tsp toasted sesame oil
Garlic powder, ground ginger
First, press out as much moisture from the tofu as you can. You can put weights on top of a plate to press it, but I usually don’t have the time or patience. Instead, I slice up the block of tofu and then take about half the slices at a time and press them together with my hands over the sink or a bowl. Repeat a few times and you can press out much of the moisture. Chop tofu into small, cubed pieces.
Add 2 Tblsp of oil to a skillet (I use half olive and canola oil).
Add diced tofu.
Cook for 10 min, occasionally turning tofu. (This step should also remove moisture in the tofu)
Finely dice green onions (white and light green parts) and mushrooms.
Add to onions and mushrooms tofu and saute another 5 min.
Drain water chestnuts and chop into small pieces.
Add water chestnuts to skillet.
Mix sauce ingredients and add to skillet.
Cook for a few more minutes and you’re done!
To make iceberg lettuce cups:
Cut or bang out core of lettuce head
Cut off end of lettuce head on core side
Run remaining head under cold water so water runs between outermost leaf and the rest of the head. This should help separate outermost leaf until it peels off. Repeat with next outermost leaf, etc.
Spoon filling into lettuce cups and fold over to make wraps! This recipe makes 6-8 wraps.