The Tofu Lettuce Wrap is a Vegetarian Recipe that is ideal for an appetizer course or as a light meal. Commonly found in Asian restaurants, this dish combines the freshness of Lettuce, stir-fried tofu, and vegetables dipped in a savory sauce.
For the brown sauce :
1/2 cup Soy Sauce
1 tablespoon Peanut butter (Use Creamy version)
1 teaspoon Vinegar
2 teaspoons Brown Sugar
1 tablespoon Tomato Ketchup / Hot and sweet sauce
2 teaspoons Sriracha / Hot sauce
2 teaspoons Sesame Oil
2 teaspoons Roasted sesame seeds
1 teaspoon Crushed red pepper
1 teaspoon Ginger paste
1 teaspoon Garlic paste
1/2 teaspoon Salt to taste
For the Main dish :
2 Packs of EXTRA Firm tofu (Each About 14 Oz/ 400 gms)
6 Spring onions thinly chopped– separate the green portion from white
1 Large carrot (chopped as thin strips one inch long)
1 Bell Pepper (chopped as thin strips one inch long)
1 teaspoon Ground Black pepper powder
Drying and shallow frying the Tofu
After removing the tofu from its packaging, let the water drain completely. Then press the Tofu using an absorbent cloth and using a heavy weighted object to press it for about 10 minutes. ( If the moisture is retained in Tofu, it will not give the right texture to tofu mixture)
Cut the tofu into 1/4 inch wide strips.
I used the OTG ( oven toaster grill) to get all the moisture out from the Tofu and also get a light brown coat on tofu. This will ensure that the tofu is completely dry and ready for pan-frying.
Heat a non-stick frying pan and coat a thin layer of oil. Add the tofu slabs and fry them for another 10-15 minutes on high heat to get a light golden crunchy texture on the outer layer.
Remove the tofu slabs from the pan and cut them into small pieces (I kept the size to about ¼ inch cubes )
Preparing the brown sauce
Heat a non-stick pan and add two tsp of cooking oil
Once the oil has heated, add the crushed red pepper and the ginger & garlic pastes.
Keep stirring on low flame until the raw smell of ginger and garlic has disappeared.
Add the soy sauce, brown sugar, vinegar
Keep stirring on low heat until the liquid thickens
Add Peanut butter, ketchup, sesame oil, and hot sauce
Add the sesame seeds, and salt
The sauce should be now dark reddish-brown in color and of thick consistency. Taste the sauce and adjust the spice/salt levels.
Remove from heat.
Key sauces / ingredients from market - commonly available in any Asian grocery store
Preparing the Tofu Vegetable mixture
Take a stir-fry pan with raised edges
Heat the remaining oil. Add ginger-garlic paste and keep stirring
After the raw smell of ginger and garlic paste disappears, add all veggies except the green part of spring onions.
Raise the heat to high and keep stirring the veggies. A slight charring will give a beautiful restaurant-style flavor.
Once the veggies are slightly charred, add the Tofu and continue to stir for another 6-8 minutes.
Lower the flame. Add the brown sauce and stir it into the tofu and veggies to coat uniformly.
Sprinkle the chopped green part of spring onions. Give one more stir and remove from heat.
Assembling & Serving the Tofu lettuce wrap
Take a whole lettuce leaf. Add 1/2 cup of tofu veggie mixture and sprinkle some chopped peanuts and sesame seeds.
Roll the lettuce into a wrap and bite into a melody of freshness filled with spicy-sweet-savory sauce, crunchiness of peanuts complemented by the fried tofu
The brown sauce can be prepared in advance and stored in refrigerator for a few weeks
The tofu veggie mixture can also be made in advance and stored in refrigerator. Just reheat it before assembling the wraps.
I love traveling, cooking, and reading. This blog is a reflection of my passion for cooking. Food is a representation of culture and I have tried to assimilate foods from different cultures across the world. I am an Indian by birth who moved to the USA 20 years back. I hope my recipes and articles bring new experiences and joy to the readers. Please share your comments and feedback.