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Tofu Lettuce Wraps

What you need: 

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

What you do: 

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!'

Preparation Time: 
Cooking Time: 
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SO HOW'D IT GO?

I had been meaning to make these for quite some time, and had them last night when i cooked for a few non-veg friends, who were all IN LOVE with it!
We used red cabbage rather than lettuce leaves, and added peanuts, shredded carrot, broccoli, red and green bell peppers, habenero, and red onion with the mushrooms and tofu.
Also, I made a sauce with tamari, brown sugar, water, vinegar, and corn starch. It was extremely delicious!

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Love it! I've never tried making lettuce wraps, and the fact that I made it taste good is a testament to how great this recipe is :)

One thing I did differently with the tofu was freeze it beforehand. I like that my tofu is less tofu-ey and more chewy and chunky, so the dabbing dry, freezing, and dabbing dry again really helped make the tofu's consistency to my liking.

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This was simple to make and is very tasty.  I only used four tablespoons of low sodium soy sauce to flavor the tofu prior to baking and baked it long enough for it to nearly burn; it was very dry, which was good because it was perfect after I added it to the veggie mix.  I used mushrooms, water chestnuts, bean sprouts, carrots, onions, and celery and sauteed it in veggie broth (with the ginger and garlic).  The red pepper gave it a good spicy flavor that isn't too hot but isn't bland either. 

I'm pretty sure I will only be eating this without the lettuce, and it's great!

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i thought it was pretty good, but i'd definitely use terryaki sauce in the filling next time... it was a tad dry and flavoured mostly like soy sauce so i think that would improve it. also we used green leaf lettuce which wasnt very successful, too crispy. we did like it though and would definitely make i again with some variations.

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I had been eying this recipe for a while, just hadn't gotten around to making it. These were wonderful!!!!

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Tofu lettuce wraps are amazing! I made them for a group of women that attended a swap I host and they went over great.  I definitely prefer it with CABBAGE instead of lettuce, it's sooo good and crisp! We FRY WAI WAI ORIENTAL NOODLES in a healthy oil (they're so fun to make cause they curl up into these crispy little twigs) and at that which adds beauty and more crunchiness. If you have a good sauce leftover from marinating the tofu, it's also great to add as you eat. And don't forget to add some seasame seed on top - YUM!

We've also made an fresh veggie version as above with peas (the flat ones, I forget what they're called), carrots, onions - I bet watercress would be good too.

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>:(    :'(  I don't know why, but I've seemed to lost all my ability to cook things, even recipes that everyone says have turned out great. I added way too much red pepper flakes, so that was all I could taste even though I sprinkled in some cooking sherry (in the style of egg rolls,) lime juice, water chestnuts and scallions. Also, I read the recipe wrong and I didn't use Napa cabbage, I got savoy cabbage...and the taste was far too strong- texture was too tough. My grocery store didn't have any butter lettuce or boston lettuce.  So, anyway, it wasn't that great.

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This was a very, very good meal! Tips: Go light on the red pepper flakes if you don't like too much kick, and cut the tofu into smaller chunks so that it doesn't fall through or rip the lettuce. The crispness of the iceberg lettuce cut the heat of the red pepper flakes nicely, so I'd suggest using it. We liked it a lot, and will definitely make it again.

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;)b Delicious! I used braggs and added snap peas, orange pepper and onion. MMMmmmmmmmmm!

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These are simple to make and taste amazing! We used butter leaf lettuce as the delivery mechanism because it's tender and tasty. We'd never made lettuce wraps before and this was a very successful first try. Thanks!

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