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Vegetarian Lettuce Wraps

Vegetarian Lettuce Wraps Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 1 block (14 oz) extra-firm tofu, pressed
  • 1 tbsp cornstarch
  • 1/4 tsp salt
  • 2 tbsp neutral oil, divided
  • 8 oz cremini mushrooms, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 1/4 cup hoisin sauce
  • 2 tbsp low-sodium soy sauce
  • 2 tsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tsp sriracha, plus more for serving
  • 2 tbsp water
  • 1 head butter lettuce, leaves separated
  • 2 scallions, thinly sliced
  • 2 tbsp chopped roasted peanuts
  • Fresh cilantro or mint leaves (optional)

Method
 

  1. Cut the pressed tofu into 1/2-inch cubes, toss with cornstarch and salt. Heat 1 tbsp oil in a nonstick skillet over medium-high, sear tofu until golden on both sides, about 4 minutes per side. Remove to a plate.
  2. Add remaining 1 tbsp oil to the pan, add mushrooms, and cook until browned and the moisture evaporates, 5 to 6 minutes.
  3. Meanwhile, whisk together hoisin, soy sauce, rice vinegar, sesame oil, sriracha, and water.
  4. Stir garlic and ginger into the mushrooms, cook 30 seconds, then return tofu and pour in the sauce. Toss and cook 1 to 2 minutes until sticky and glossy.
  5. Spoon filling into lettuce cups, top with scallions, peanuts, herbs, and extra sriracha. Serve right away.

Notes

Press the tofu for at least 15 minutes before you start the recipe (you can do this while you prep the rest). The filling can be made a day ahead and reheated gently; wait to assemble the wraps until just before serving so the lettuce stays crisp.