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 thought this recipe was delicious too! I added water chestnuts and loved the crunchiness. Served with steamed kabocha squash (see pic). Thanks!
we love this recipie. after cooking the mushrooms and tofu together we add bean sprouts and some cilantro. we finish if off with a squeeze of lime.
yummmm!!!! ;D
This was great! It was too salty for me with both salt added and soy/tamari sauce. So next time I make it I'll skip the salt altogether and just use the soy/tamari sauce. I like intense flavor, so I tend to get a little heavy handed with salt anyway! I added a splash of peanut oil when frying the mushrooms, and a splash of lime juice. The red pepper was a nice touch and I think the recipe needs that spiciness.
Next time I think I will add finely shredded/diced carrots to the mixture. I think some fresh cilantro would finish this off nicely too.
Thanks!
(on the comment about pressing the tofu - I think this is a must. I think the tofu would still be too watery after baking if you don't press it). The tofu will have a better texture after being pressed. You also want it to absorb the other cooking flavors and it can do this as easily if it is still very wet. I usually freeze my tofu, and then you'll find it will retain less moisture anyway after defrosting. But you'll still need to do some pressing. My quick way is to take two clean small plates, place the tofu on one plate, press the back of the other plate against it - hold up and squeeze together. Hope this helps)
Does anyone recommend pressing the tofu when making this recipe, or is it unnecessary?
ok so i just got back from eating my dinner and it was delicious! It was really spicy when i added more crushed red peppers at the part where you fry it in the pan, but it is soooo good. I had it over...well..i mixed it into...some white rice and served it with a side of ede mame!
Also I didnt have mushrooms so it was just the yummy tofu!
I am so excited!
My tofu is being pressed at the moment but after that I am going to make this! Unfortunately I don't have any lettuce so I am just making the tofu and some ede mame, yum! Ooh! Idea! I can serve it over rice! Ya! Oooh! I am so excited! I will tell ya how it turns out! :D :D :D
I took a big risk and made this for my parents and fiance for mother's day. None are veggies. Several cringe at change. Despite the uncooperative lettuce leaves, it turned out great! I cut out the mushrooms and mixed in some Boca crumbles. The overall result ... I didn't have a single bit of tofu leftover. Everyone especially loved that the spicy tofu filling was balanced by the cool crisp lettuce. Yum.
My husband and I are new vegetarians, and this was a great treat. My husband was reluctant to try tofu but baking it--what a novel idea! We did it a little different--added chopped sweet onion and used portabella instead of shitakes (its what I had in the pantry, you know? !) Next time, a little celery or lentils for texture. Thanks for the great dinner last night!
This was really good. I'm transitioning into vegetarianism and moving in the vegan direction. This is good for people who want the savory-ness of meat. My husband liked that the tofu was chewy.
Modifications:
--Used 2 tsp refined coconut oil (refined because you can cook at a higher temp than virgin) to lightly fry at med/high temp
--Be careful with soy sauce and salt. I suggest lightly sprinkling tofu with soy prior to cooking, but leave out salt. You can always add more.
--Added 1/4 C sake and 3-4 Tbsp maple syrup while mushrooms were cooking. Sake added moisture and syrup added a teriyaki sweetness without making it more salty.
--Just before serving sqeeze a bunch of fresh lime juice over mixture.
Once you make these you'll think of all kinds of things to add. Toasted coconut, peanut sauce (as suggested by CorinnaJeter), fresh veggies, dried currants or pineapple.
:-*
This turned out great, especially the baked tofu which I plan to use for other recipes. Thanks for the recipe.
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