Tofu Lettuce Wraps
1 pound extra firm tofu, drained and diced to bite sized squares
salt and pepper, to taste
red pepper flakes, to taste
tamari soy sauce or Bragg's, to taste
3 tablespoons chopped garlic
2 tablespoons chopped ginger
2 1/2 cups shiitake mushrooms, chopped
1 head lettuce or Napa cabbage, large leaves removed
1. Preheat oven to 350 degrees F. Spread tofu out on a cookie sheet. Sprinkle with salt, pepper, red pepper flakes, and soy sauce. Bake for 35-45 minutes.
2. When that is almost done, heat up wok or frying pan and throw in the chopped garlic and ginger. Fry for about 5-7 minutes until they are softer. Throw in the shiitakes.
3. At this time, you can add more soy sauce, usually about 4 or 5 shakes. Also, if you’d like, some more salt and pepper and red pepper flakes.
4. Cook about another 10-12 minutes, then add the tofu and finish up the cooking, about 2-5 minutes. Spoon the mixture into the lettuce/cabbage leaves and roll them up!
Enjoy!'
SO HOW'D IT GO?
I really like these a lot. And, so did my meat eating family.
I didn't use ginger in this, since I find ginger to be disgusting. Other than that, I totally followed the recipe, and I totally enjoyed it. Totally.
i wish i had ginger!!! i made it without the ginger, and added green onion and carrot. it turned out really good, but i can only imagine how great it would be WITH ginger! also, the lettuce worked fine for me.
I enjoyed this wrap. It is definely a great way to enjoy a nice low carb dish. If you're looking for a more filling approach I suggest adding brown rice with a similar sauce as the tofu. Thanks for the post ;)
These are one of my favorites. I also love adding water chestnuts, green onions, bamboo shoots & cabbage for some extra texture. This has oohed many of my non-veggie friends :)
Awesome.
I did not have lettuce, so chopped upp 1/2 a cabbage and stir fried it first, then added the rest as per the recipe.
Next time, will double the whole thing as it was just that good!
made these tonight, and they were DELICIOUS! we tweeked the ingredients (because there just wasn't much to it). we marinated the tofu for about 2 hours in teriyaki sauce, still baked it for 25-35 minutes, while we were baking the tofu we sauteed portabellini mushrooms in olive oil and soy garden, then added (not all at once, but in this order) broccoli, tofu, red onion, and shredded carrots. put them all together on bibb lettuce with sprouts and a little drizzle of teriyaki sauce!
YUM YUM YUM!!! our dog loved it too!! she insisted on two scoops in her dinner! ::)
we will definitely make this many more times, in many different ways!!
correction, it was mushrooms, tofu, broccoli, red onion, shredded carrots.
made these tonight, and they were DELICIOUS! we tweeked the ingredients (because there just wasn't much to it). we marinated the tofu for about 2 hours in teriyaki sauce, still baked it for 25-35 minutes, while we were baking the tofu we sauteed portabellini mushrooms in olive oil and soy garden, then added (not all at once, but in this order) broccoli, tofu, red onion, and shredded carrots. put them all together on bibb lettuce with sprouts and a little drizzle of teriyaki sauce!
YUM YUM YUM!!! our dog loved it too!! she insisted on two scoops in her dinner! ::)
we will definitely make this many more times, in many different ways!!
We also made a very simple peanut sauce with peanut butter, water, seasoned rice vinegar, soy sauce, and chili paste (in that order ^^).
I diced up some carrots, sliced some cucumbers lengthwise and added fresh basil.
Definitely something we will eat again and again. c:
This is SO good! We absolutely love PF Chang's lettuce wraps and as new vegans, we were more than willing to give this a try. In all honesty, we don't have that much experience with tofu, but found that with this recipe the tofu was much more flavorful than chicken at PF Chang's. Definitely a keeper recipe that we'll add to our "must have" list.
I made this a few weeks ago and it was yummy! Really an unexpected taste and texture. I baked the tofu cubes a bit longer than suggested and topped my lettuce wrap with sirachi for an extra kick. I used baby portabellos, as those are what I had on hand. Really good recipe.
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