Tofu Lettuce Wraps with Hoisin-Peanut Sauce

I loved this meal.  It’s super flavorful, comes together quickly and works great as either a main dish or would be a lovely appetizer (just omit the rice).  These were a bit messy and I ended up eating them more as a salad than a wrap, but that made them no less delicious.  This is the first time that I’ve crumbled and sautéed firm tofu, and I won’t lie and say it tastes like chicken, but it is really good.  I liked the texture and it absorbs a lot of flavor.  The hoisin-peanut sauce adds another great layer of flavor and creaminess.  I was a little reluctant to buy hoisin sauce since I hate having tons of open condiments and no idea how to use them up.  However, this recipe and the Grilled Ginger-Sesame Chicken Salad will definitely be made again, so I’m glad I invested in it!

Tofu Lettuce Wraps with Hoisin-Peanut SauceTofu Lettuce Wraps with Hoisin-Peanut Sauce (A Seat at the Table)

Serves 6-10 (10 as an appetizers)

Adapted from Cooking Light

Sauce:

  • 2 tsp canola oil
  • 1 shallot, minced
  • 1/2 cup water
  • 3 Tbsp creamy peanut butter
  • 1 1/2 tbsp hoisin sauce
  • 1/4 tsp crushed red pepper
  • 1 lime, juiced

In a small saucepan, heat oil over medium-high heat.  Add shallot and sauté  for a few minutes, until golden.  Add water, peanut butter, hoisin sauce, and red pepper.  Whisk until smooth, let simmer for about 1 minute.  Remove from heat and whisk in the lime juice.

Filling:

  • 2 (14oz) pkgs extra-firm tofu, drained and pressed (at least 30 min)Tofu Lettuce Wrap with Hoisin-Peanut Sauce (A Seat at the Table)
  • 2 Tbsp sesame oil
  • 5 scallions, thinly sliced (more for garnish)
  • 1/4 cup cilantro, chopped (more for garnish)
  • 1/2 cup soy sauce
  • 1 1/2 Tbsp fresh minced ginger
  • 1 tsp Sriracha
  • 1/2 cucumber, cut into matchsticks
  • 2 carrots, cut into matchsticks
  • 2 cups hot brown rice
  • Bibb lettuce

In a large skillet, heat sesame oil over medium-high heat.  Add scallions and saute for a minute.  Crumble in the pressed tofu, and saute for an additional few minutes, until tofu starts to brown.  Stir in cilantro, soy sauce, ginger, and sriracha, cook for an additional minute, until liquid has been absorbed.  Remove from heat and stir in the cucumber and carrot matchsticks.

To assemble, place Bibb lettuce leaves on a plate, scoop a little brown rice (about 1/4 cup) onto each leaf, then top with tofu mixture, a little sauce and then garnish with scallions and cilantro.

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2 responses

  1. I made this recipe for two guests tonight, and all three of us LOVED it! I put out the various components separately (lettuce, carrot and cucumber matchsticks, rice, sauce, and tofu) and allowed each person to make her own wraps. I found heads of baby romaine at the grocery store, and the separated leaves were the perfect boat shape to hold the ingredients in place. What a great use for tofu! This dinner was so good that I might make it again next week…oh yeah, I don’t like cilantro, so I substituted Thai basil, which worked very well with these flavors.

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