Easy Tofu Lettuce Wraps
Ingredients
Yield: 5
Sauce:
- 3 tbsp tamari or soy sauce reduced sodium
- 3 tbsp hoisin sauce
- 2 tsp chili paste
- 1 tbsp fresh lime juice
- 2 tsp sesame oil
Tofu filling:
- 1 tbsp olive oil
- 2 medium garlic cloves
- 2 tsp minced ginger
- 1 cup minced mushrooms about 4 ounces
- 14 ounces firm tofu, drained and pressed*
- 1½ cups cooked U.S.-grown jasmine rice
- 2 tbsp sliced green onion
- 2 tbsp minced fresh cilantro
- 1 tbsp minced fresh mint
- 10 leaves crisp butter or Romaine lettuce
Topping:
- 5 medium radishes thinly sliced
- 1 cup shredded carrots
- ½ cup chopped cashews
- minced scallions, cilantro, mint
Directions
For the Tofu Filling
- Heat the olive oil in a saute pan over medium-high heat. Add the garlic and ginger, and saute for 30 seconds or until fragrant. Do not let the garlic burn!
- Add the minced mushrooms to the pan. Saute for about 2 minutes until the mushrooms are soft and any liquid has cooked off.
- Crumble the tofu into the mushrooms, using a spatula to break it up further. Cook for another 2-3 minutes or until any liquid has cooked off.
- Add the sauce to the tofu-mushroom mixture and stir well to combine.
- Add the rice and reduce the heat to low. The mixture should be moist. If it seems too wet, let it cook for another 2 minutes or until the excess sauce cooks off.
- Remove the pan from the heat and let it cool for 10 minutes. Stir in the green onion, cilantro, and fresh mint.
To Assemble
- Place 1-2 tablespoons of the tofu filling in the center of each lettuce leaf.
- Add fresh vegetable toppings, a sprinkle of herbs, and a sprinkle of cashews to each lettuce wrap.
- Gently fold over to eat.