Crispy Tofu Lettuce Wraps

Name: Crispy Tofu Lettuce Wraps
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
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

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.

Everything else you need to know!

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).

Did you try this recipe?

I hope you love these Crispy Tofu Lettuce Wraps! If you make it be sure to leave a comment below, mention @Veggiesandchocolate or tag #Veggiesandchocolate so I know how you liked it. I can’t wait to see your creations!