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The BEST Saucy Tofu Lettuce Wraps Recipe

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4.2 from 6 reviews

These Saucy Tofu Lettuce Wraps are a delicious and healthy plant-based meal featuring marinated, baked tofu coated in a flavorful hoisin and soy sauce, paired with sautéed baby bella mushrooms, carrots, and water chestnuts. Served on crisp butter lettuce leaves and garnished with sesame seeds and green onions, this dish offers a perfect balance of savory, tangy, and crunchy textures in every bite.

  • Total Time: 50 minutes
  • Yield: 7-8 wraps

Ingredients

Tofu and Marinade

  • 1 block extra firm tofu
  • 1/2 cup hoisin sauce
  • 1/4 cup low sodium soy sauce
  • 2 tablespoons rice vinegar
  • 5 tablespoons olive oil, divided
  • 1 tablespoon cornstarch

Vegetable Filling

  • 1/2 cup shredded carrots, roughly chopped
  • 1/2 cup baby bella mushrooms, finely chopped
  • 1/3 cup canned water chestnuts, roughly chopped

Assembly and Garnish

  • 14-16 leaves of butter lettuce
  • Sesame seeds, for garnish
  • Green onion, for garnish

Instructions

  1. Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and for easier cleanup.
  2. Drain the tofu: Remove the water from the tofu by wrapping it in a kitchen or paper towel. Place it on a plate and weigh it down with something heavy like a pan. Let it sit for at least 15 minutes to press out excess moisture, which helps the tofu absorb flavors better and achieve a firmer texture when baked.
  3. Prepare the sauce: In a mixing bowl, combine hoisin sauce, low sodium soy sauce, rice vinegar, and 2 tablespoons of olive oil. Whisk everything until well blended to create a savory, tangy marinade.
  4. Cut and coat the tofu: Slice the tofu block vertically in half, then cut into small cubes. Sprinkle the cornstarch over the tofu cubes and gently toss to coat evenly. This cornstarch coating will help the tofu develop a slight crispness while baking.
  5. Marinate the tofu: Add the cornstarch-coated tofu cubes to the bowl with the prepared sauce. Toss gently but thoroughly to ensure all tofu pieces are fully coated with marinade. Let the tofu sit and marinate for about 15 minutes to absorb the flavors.
  6. Sauté the vegetables: While the tofu is marinating, heat the remaining 3 tablespoons of olive oil in a pan over medium heat. Add the chopped carrots, finely chopped baby bella mushrooms, and roughly chopped water chestnuts. Sauté for about 5 minutes, stirring occasionally until the vegetables soften and start to release their flavors.
  7. Bake the tofu: Remove the tofu cubes from the marinade, reserving the leftover sauce. Spread the tofu in a single layer on the prepared baking sheet. Bake in the preheated oven for 20 minutes, gently tossing or flipping the tofu halfway through to ensure even baking and slight crisping.
  8. Finish the vegetable sauce: Pour the reserved marinade over the sautéed vegetables and reduce the heat to low. Continue cooking for a few more minutes, stirring occasionally, until the sauce thickens significantly, coating the vegetables well.
  9. Assemble the lettuce wraps: Using butter lettuce leaves, make about 7 to 8 wraps—use two leaves per wrap for sturdiness. Spoon a generous portion of baked tofu onto each wrap, followed by about a tablespoon of the saucy vegetable mixture.
  10. Garnish and serve: Sprinkle sesame seeds and sliced green onions over the wraps for added texture and flavor. Serve immediately while warm and enjoy!

Notes

  • Pressing tofu is essential to remove excess moisture, giving you a better texture once baked.
  • The cornstarch helps achieve a crispy exterior on baked tofu, but you can omit it for a softer texture.
  • Feel free to swap butter lettuce with other sturdy lettuce varieties like Romaine or iceberg if desired.
  • You can adjust the level of sweetness and saltiness by tweaking the amounts of hoisin sauce and soy sauce to your taste.
  • For a spicier version, add some chili flakes or sriracha to the marinade.
  • These wraps are best served fresh but leftovers can be stored in the refrigerator for up to 2 days without assembling the wraps.
  • Author: Maya
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Asian-inspired
  • Diet: Vegetarian

Find it online: https://recipeteach.com/the-best-saucy-tofu-lettuce-wraps-recipe/