Ingredients
- Firm or Extra-Firm Tofu (1 block, 14-16 oz): Provides a protein-rich base for the filling. Pressing it removes excess water for better browning and texture.
- Cremini Mushrooms (8 oz): Adds an earthy, umami flavor and meaty texture to the filling. You can also use shiitake or button mushrooms.
- Water Chestnuts (1 can, 8 oz, drained and sliced): Offers a delightful crunch and subtle sweetness that contrasts beautifully with the other ingredients.
- Red Bell Pepper (1 large): Contributes sweetness, color, and a boost of Vitamin C.
- Carrot (1 large): Adds sweetness, crunch, and vibrant color.
- Yellow Onion (1 medium): Forms the aromatic base of the filling and provides depth of flavor.
- Garlic (3-4 cloves): Essential for savory flavor and aromatics. Freshly minced is best.
- Ginger (1 tablespoon, freshly grated): Adds warmth, spice, and complexity to the flavor profile. Fresh ginger is highly recommended for the best taste.
- Soy Sauce (1/4 cup, low sodium): Provides a salty, umami base to the sauce. Low sodium helps control the saltiness.
- Rice Vinegar (2 tablespoons): Adds a touch of acidity and tanginess, balancing the sweetness and spice.
- Maple Syrup (2 tablespoons): Sweetens the sauce and helps to caramelize the filling slightly. Agave nectar or brown sugar can be substituted.
- Sriracha (1-3 tablespoons, or to taste): The key to the “spicy” element! Adjust the amount to your preferred heat level. You can also use other hot sauces like gochujang or chili garlic sauce.
- Sesame Oil (1 tablespoon): Adds a nutty aroma and flavor, enhancing the Asian-inspired taste.
- Cornstarch (1 tablespoon): Thickens the sauce to create a luscious coating for the filling.
- Vegetable Broth (1/4 cup): Helps to create the sauce and keep the filling moist while cooking.
- Green Onions (2-3, thinly sliced): For garnish and a fresh, mild onion flavor.
- Sesame Seeds (for garnish): Adds visual appeal, nutty flavor, and a slight crunch.
- Large Lettuce Leaves (Butter lettuce, Romaine lettuce, or Iceberg lettuce): The “wraps”! Butter lettuce or Romaine offer a flexible, cup-like shape, while Iceberg provides a satisfying crunch.
Instructions
- Prepare the Tofu: Begin by pressing the tofu to remove excess water. Wrap the tofu block in paper towels or a clean kitchen towel and place it on a plate. Put a heavy object on top (like a cast iron skillet or a stack of books) and let it press for at least 30 minutes, or up to an hour for firmer tofu. Once pressed, cut the tofu into small cubes or crumble it into smaller pieces.
- Prep the Vegetables: While the tofu is pressing, prepare your vegetables. Wash, peel, and chop the red bell pepper, carrot, and yellow onion into small, bite-sized pieces. Mince the garlic and grate the fresh ginger. Slice the canned water chestnuts if they are not already sliced. Thinly slice the green onions for garnish.
- Make the Sauce: In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, sriracha (start with 1 tablespoon and add more to taste later), sesame oil, cornstarch, and vegetable broth. Whisk until the cornstarch is fully dissolved and the sauce is smooth. Set aside.
- Sauté Aromatics: Heat a large skillet or wok over medium-high heat. Add a tablespoon of oil (vegetable or sesame oil). Once hot, add the diced onion and sauté for 3-4 minutes until softened and translucent. Add the minced garlic and grated ginger and cook for another minute until fragrant, being careful not to burn the garlic.
- Cook the Tofu and Mushrooms: Add the pressed and cubed/crumbled tofu to the skillet. Cook for 5-7 minutes, stirring occasionally, until the tofu is lightly browned and slightly crispy. Add the cremini mushrooms to the skillet and cook for another 5-7 minutes, stirring occasionally, until the mushrooms have softened and released their moisture, and the moisture has mostly evaporated.
- Add Remaining Vegetables: Add the diced red bell pepper and carrots to the skillet. Cook for 3-5 minutes, stirring occasionally, until the vegetables are slightly tender-crisp. Add the sliced water chestnuts and cook for another minute, stirring to combine.
- Pour in the Sauce and Simmer: Pour the prepared sauce over the vegetables and tofu mixture in the skillet. Stir well to ensure everything is evenly coated with the sauce. Bring the sauce to a simmer and cook for 2-3 minutes, stirring constantly, until the sauce has thickened and coats the filling beautifully. Taste and adjust the spice level by adding more sriracha if desired, or add a touch more maple syrup for sweetness, or soy sauce for saltiness if needed.
- Assemble the Lettuce Wraps: Wash and dry your chosen lettuce leaves. To assemble, spoon a generous amount of the spicy tofu and vegetable filling into the center of a lettuce leaf. Garnish with sliced green onions and sesame seeds.
- Serve Immediately: Serve the spicy vegetarian vegan lettuce wraps immediately while the filling is warm and the lettuce is crisp. Enjoy!
Nutrition
- Serving Size: one normal portion
- Calories: 300
- Fat: 15g
- Protein: 20g