Tofu Cabbage or Lettuce Wraps
Bright, fresh, and packed with bold, umami flavors, these Tofu Cabbage or Lettuce Wraps are the perfect balance of healthy and satisfying! Featuring protein-rich crumbled tofu stir-fried with crisp carrots, bell peppers, and water chestnuts, this dish is seasoned with a savory blend of soy sauce, hoisin, and sesame oil, then tucked into tender green cabbage or butter lettuce leaves for a handheld delight. Perfect as a light lunch, appetizer, or dinner, these wraps come together in just 35 minutes and are easily made gluten-free by swapping soy sauce for tamari. Garnish with crushed peanuts for a delightful crunch and a squeeze of lime for a tangy finish. Quick, nutritious, and bursting with texture, this recipe is sure to be a crowd-pleaser for vegetarians and omnivores alike!
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Recipe Information
Ingredients
- 14 oz Extra-firm tofu
- 12 pieces Green cabbage leaves (or butter lettuce leaves)
- 3 tablespoons Soy sauce (or tamari for gluten-free)
- 2 tablespoons Hoisin sauce
- 1 tablespoon Sesame oil
- 1 tablespoon Neutral cooking oil (e.g., canola oil)
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 1 cup Carrot, shredded
- 1 medium Red bell pepper, finely diced
- 3 stalks Scallions, chopped
- 1 cup Water chestnuts, diced
- 1 tablespoon Crushed peanuts (for garnish, optional)
- 4 pieces Lime wedges (for serving, optional)
Instructions
Drain the tofu and press out excess moisture by wrapping it in a clean kitchen towel and placing something heavy on top (like a skillet). Let it sit for at least 10 minutes, then crumble it into small, bite-sized pieces.
While the tofu is draining, carefully remove 12 outer leaves of cabbage or lettuce and wash thoroughly. Pat them dry with a clean towel and set aside.
In a small bowl, whisk together the soy sauce, hoisin sauce, and sesame oil. Set this sauce mixture aside.
Heat the neutral cooking oil in a large skillet or wok over medium heat.
Add the minced garlic and ginger to the skillet. Cook for 30 seconds to release their aroma.
Add the crumbled tofu to the skillet. Stir-fry for 5-6 minutes, allowing it to brown slightly.
Add the shredded carrot, diced red bell pepper, scallions, and diced water chestnuts to the skillet. Stir-fry for another 3-4 minutes until the vegetables are tender-crisp.
Pour the sauce mixture over the tofu and vegetables, stirring thoroughly to coat everything evenly. Cook for 2-3 more minutes to allow the flavors to meld.
Remove the skillet from heat and let the filling cool slightly.
To serve, spoon the tofu and vegetable mixture onto a cabbage or lettuce leaf. Sprinkle with crushed peanuts if desired, and serve with lime wedges for an extra touch of brightness.
Wrap the cabbage or lettuce leaf around the filling like a taco and enjoy!
Nutrition Facts
Calories |
1420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.1 g | 85% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 3800 mg | 165% | |
| Total Carbohydrate | 143.4 g | 52% | |
| Dietary Fiber | 34.2 g | 122% | |
| Total Sugars | 47.0 g | ||
| Protein | 81.6 g | 163% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2993 mg | 230% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 4320 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
