Tuesday, February 10, 2009

Spicy Tofu Lettuce Wraps

Just like the lettuce wraps from P.F. Changs's! Well, the vegetarian version anyways. I love the idea of using lettuce as a wrapper or taco shell so I was excited when I saw this recipe in the January, 2009 issue of Vegetarian Times. And this is a great recipe to introduce people to tofu, either by preparing it or just eating it. All the other flavors are very well and since it is crumbled the consistency is like scrambled eggs and works perfectly was the filling for a wrap.

Definitely take the time to prepare the garnishes because they really make these unique. Especially the flavor of the mint and the crunchiness of the peanuts.

Spicy Tofu Lettuce Wraps
Makes 16 wraps

2 tsp. vegetable oil
1 medium onion, chopped (1½ cups)
1 Tbsp. minced fresh ginger
1 Tbsp. minced lemongrass
2 cloves garlic, minced (2 tsp.)
1 lb. extra-firm tofu, crumbled
1 8-oz. can water chestnuts, drained and chopped
4 Tbsp. low-sodium soy sauce
4 Tbsp. hoisin sauce
1 to 2 tsp. vegetarian chile sauce, such as vegetarian sriracha
16 butter lettuce or iceberg lettuce leaves

1 large carrot, peeled and grated
½ cup chopped green onions
½ chopped fresh mint
½ finely chopped peanuts
Hoisin and chile sauces

To make Filling: Heat oil in large skillet over medium heat. Add onion, ginger, lemongrass, and garlic, and cook 7 to 10 minutes, or until onions are soft and beginning to brown. Add tofu and water chestnuts, breaking tofu into small crumbles; cook 4 minutes, or until heated through. Stir in soy sauce, hoisin sauce, and chile sauce. Transfer to serving bowl.

Place lettuce leaves on platter and set out garnishes in small serving bowls. Let guests wrap tofu mixture in lettuce leaves, and top with their choice of garnishes.


H. D. said...

I just made this, and it was excellent! thanks for the post!

trushna said...

These are amazing! I have made them several times now and people have asked me for the recipe. Thanks!