Summer is here! It’s hot and humid and the sun is out. No complaining here though. If you are from the midwest like myself, you learn to appreciate all the seasons. Especially the ones that don’t hurt your face! In the summer I tend to lean towards lighter fare. Foods that are fresh and raw. Buddha bowls, wraps and salads are some of my go tos. One of my favorite summer meals are these Asian Tofu Lettuce Wraps. Low carb and gluten free. Shred whatever veggies you have laying around. I like using cabbage and carrots. Marinate and cook your tofu and roll them up in crispy lettuce. They are so good and surprisingly filling. A great lunch or dinner for those warm days when you don’t feel like turning on the oven!
Tips For Making Asian Tofu Lettuce Wraps
Lettuce
The best lettuce I have found to make these wrap/cups is bibb lettuce or butter lettuce. If you feel the lettuce is too flimsy to hold your filling. Double up on lettuce. remove each lettuce leaf from the stem and place them on top of each other. Your lettuce can be store for 2 days off the stem.
Tofu
Be sure and press your tofu out before using it. The more water you remove from the tofu the better the consistency with be. An easy way to remove water from your tofu is to remove it from the container and place it on a plate. Set another plate on top and add something heavy to it like a book. Leave it sit for 20 minutes, letting the water press out. Pat the tofu dry and use it accordingly.
When the tofu is pressed. Chop your garlic and green onions.
Add oil to a pan. When it’s hot add in the garlic, onions and tofu. Using a wooden spatula, break up the tofu like you would ground beef. You want the tofu to be crumbles. Add your sauce to it and coat the tofu. Let it simmer until the sauce has thickened. Pull off the heat and add in sesame seeds.
Vegetables/Slaw
You can shred any vegetables you want for this. I like cabbage and carrots for their color and crisp texture. I use a mandoline to uniform my shreds. You can also chop by hand or use a cheese grater.
After you shred the cabbage and carrots. Core and slice bell pepper. Add it to a bowl with chopped cilantro and 1 tbsp of sesame oil. Season with salt and pepper and set aside. This will hold up for 3-4 days.
Assembly
When you put these together, imagine putting together a taco. Remember less is more. Add your tofu and then the slaw to the middle part of your lettuce cups. Roll it up and eat it like a taco.
I find the marinade is enough flavor but if you are looking for more, adding a peanut or sriracha on top would be good.
You could also add cooked rice to this if you wanted something heartier!
Asian Tofu Lettuce Wraps
Ingredients
- 2 Tbsp Oil
- 1 14 oz Firm Tofu Pressed
- 3 Cloves Garlic Minced
- ¼ Cup Green Onions Chopped
- 1 Carrot Shredded
- 1 Red Bell Pepper Thinly Sliced
- 1 Cup Red Cabbage Shredded
- ⅛ Cup Cilantro Chopped
- 1 Tbsp Sesame Oil
- 1 Head of Bibb lettuce
Sauce
- 1 Tbsp Hoisin Sauce
- 1 Tbsp Honey
- 1 Tbsp Ginger Minced
- 1 Tbsp Oyster Sauce
- 2 Tbsp Soy Sauce
- 1 Tbsp Sriracha
- 1 Tbsp Sambal
- 1/4 Tsp Salt
- 1 Tbsp Sesame Seeds
Instructions
- Heat large sauté pan and add in oil.
- Add in garlic, green onions and tofu. Break up the tofu into crumbles.
- In a bowl, add all ingredients to make sauce.
- Add the sauce to the tofu, mix together and set aside. Add in sesame seeds
- Shred carrot, cabbage, red bell pepper and chopped cilantro. Add in sesame oil. Mix together.
- Pull apart and wash lettuce. Pat dry.
- Take lettuce cups. Add in tofu and cabbage mix. Roll up and enjoy.