Vegetarian Asian Chicken Lettuce Wraps
Savor the bold flavors of these Vegetarian Asian "Chicken" Lettuce Wraps, a plant-based twist on a takeout favorite! Featuring crispy crumbled tofu infused with a savory soy-hoisin sauce, this recipe is packed with vibrant vegetables like carrots, red bell peppers, green onions, and crunchy water chestnuts. Freshly minced garlic and ginger elevate the flavor profile, while a sprinkle of chopped cilantro adds a zesty finishing touch. Served in perfectly crisp butter lettuce leaves, these wraps make for a light yet satisfying meal or appetizer. Quick to prepare in just 35 minutes, this healthy, gluten-free, and protein-packed dish is sure to become a go-to for weeknight dinners or entertaining. Perfect for fans of Asian-inspired recipes, lettuce wraps, or vegetarian dining!
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Recipe Information
Ingredients
- 14 oz Extra firm tofu
- 3 tablespoons Soy sauce
- 2 tablespoons Hoisin sauce
- 1 tablespoon Rice vinegar
- 1 tablespoon Sesame oil
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 1 medium Carrot, finely diced
- 0.5 medium Red bell pepper, finely diced
- 4 stalks Green onions, sliced
- 8 oz Water chestnuts, drained and diced
- 0.25 cup Fresh cilantro, chopped
- 12 leaves Butter lettuce leaves
- 2 tablespoons Olive oil
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Drain the tofu and wrap it in a clean kitchen towel. Place a weight on top to press out excess moisture for about 15 minutes.
While the tofu is pressing, prepare your sauce by mixing soy sauce, hoisin sauce, rice vinegar, and sesame oil in a small bowl. Set aside.
Heat olive oil in a large non-stick skillet over medium heat. Crumble the pressed tofu into the pan and stir-fry for about 5-7 minutes, until golden brown.
Add garlic, ginger, carrot, and bell pepper to the skillet. Cook for another 3-4 minutes until vegetables are tender.
Stir in the prepared sauce, water chestnuts, and sliced green onions. Cook for an additional 2-3 minutes, allowing the flavors to meld.
Season with salt and black pepper. Toss in chopped cilantro and give everything a final mix.
Remove from heat. Carefully separate the butter lettuce leaves, and spoon about 1/4 cup of filling into each leaf.
Serve the lettuce wraps immediately while warm, and enjoy!
Nutrition Facts
Calories |
1450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.9 g | 97% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 2916 mg | 127% | |
| Total Carbohydrate | 125.1 g | 45% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 33.3 g | ||
| Protein | 78.3 g | 157% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1684 mg | 130% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 3987 mg | 85% | |
*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.
