Tofu Lettuce Wraps
Healthy, crunchy, and delicious Tofu Lettuce Wraps that look meaty and totally hit the spot. P.F. Chang's Copycat Recipe (close).
Diet Vegan, Gluten-free, Healthy
Servings: 10 lettuce wraps
for the sauteed tofu
- 1 1/2 tbsp avocado oil
- 4 dry red chilies broken
- 16 ounces extra-firm tofu pressed & cubed
- 8 ounces baby bella mushrooms finely chopped
- 8 ounces water chestnuts drained, rinsed, finely chopped
- 1/2 medium red bell pepper finely chopped
- 1 1/2 inch piece ginger chopped
- 4 cloves garlic chopped
- 1 cup scallions chopped
- add the sauce from above
- 1/4 cup cashews roughly chopped
Prepare the sauce - mix soy sauce, hoisin sauce, rice vinegar, and Ching's red chili sauce in a bowl. If you don't have Ching's Chili Sauce, substitute Siracha.
Press the tofu. Wrap tofu in a paper towel. Place a heavy castiron over it so the moisture is absorbed. This takes 30 minutes.
Chop the mushrooms, red bell pepper, and ginger.
Chop water chestnuts.
Heat a nonstick wok on medium heat. Once hot, add oil, followed by dry red chilies. Saute for 30 seconds.
Add tofu - crumble it so it's easier to cook.
Use a wooden spoon to break up the tofu. Cook for 6-7 minutes.
Now add the mushrooms and cook for 5 minutes. The mushrooms will release some liquid.
This is what you should have.
Add chestnuts and red bell pepper. Also, add ginger and garlic. Cook for 2 minutes until warmed through. Don't overcook the veggies.
Add scallions. Stir.
Add all the sauce you prepared earlier. Stir.
Finish with unsalted cashews. Stir.
This is what you should have. Serve with lettuce wraps.
Calories: 107kcal | Carbohydrates: 11g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 449mg | Potassium: 346mg | Fiber: 2g | Sugar: 4g | Vitamin A: 460IU | Vitamin C: 37mg | Calcium: 36mg | Iron: 2mg