Wednesday, February 8, 2012

Asian Tofu Lettuce Wraps

I love the lettuce wraps at PF Changs, but I can't always go there to get them. This version is just as tasty. You could substitute ground chicken or turkey for the tofu. Some people don't like tofu. They don't like the texture or they say it has no flavor. When you use tofu in a dish it takes on the flavors of what you are using to season with. I chopped the tofu in very small pieces that it almost resembled chopped cooked chicken. This is a quick and healthy meal that is delicious and satisfying. If you are looking for a meatless dinner option, this is great. Serve with steamed brown rice.

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Tofu Lettuce Wraps

1 head of iceburg lettuce or 2 small heads Boston lettuce
7 ounces (1/2 a package) firm tofu, drained and chopped
1 can waterchestnuts, chopped
1 cup shitake mushrooms, stems discarded, chopped
1 cup bean sprouts
1/2 cup scallions, chopped
4 tablespoons soy sauce
2 tablespoons dark brown sugar
1 1/4 teaspoons chili garlic sauce
1 teaspoon sesame oil, for sauce, plus 2 tablespoons for saute pan

Combine soy sauce, brown sugar, garlic sauce and 1 teaspoon of sesame oil to make sauce, set aside.

Heat 1 tablespoon of sesame oil in saute pan on medium heat. Add tofu, and saute for 2 minutes. Add mushrooms, bean sprouts and waterchestnuts. Add some of the sauce made earlier, making sure not to make mixture too watery. Continue to cook for about 5 minutes. Add some scallions, saving some for a garnish. Serve in lettuce cups. Season with some of the reserved sauce. Enjoy!

Make the sauce first
Chopped tofu
Cooking in the pan.  If you have too much liquid, cook until some evaporates.
Plated Tofu Lettuce Wraps
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1 comment:

steph said...

Wow! These look amazing and so easy! Thanks for inspiring me!

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