Vegetarian Lettuce Wraps
Light, fresh, and bursting with bold flavors, these Vegetarian Lettuce Wraps are the perfect choice for a healthy and satisfying meal. Featuring crispy butter lettuce leaves filled with savory stir-fried tofu, vibrant vegetables like carrot, red bell pepper, and water chestnuts, and a rich sauce made with soy sauce, hoisin, and sesame oil, this recipe brings a delightful balance of textures and tastes. With just 15 minutes of prep time and a quick 10-minute cook time, these wraps are perfect for busy weeknights or as an impressive appetizer. Garnish with fresh cilantro and crushed peanuts for an extra layer of flavor, and enjoy a delicious plant-based dish that’s both light and nourishing. Perfect for vegetarian and gluten-free diets (with the right soy sauce), these wraps are a fun, hands-on way to enjoy a meal!
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Recipe Information
Ingredients
- 12 pieces Butter lettuce leaves
- 1 block (14 oz) Extra-firm tofu
- 1 medium Carrot, grated
- 1 medium Red bell pepper, finely diced
- 0.5 cup Water chestnuts, chopped
- 3 stalks Green onions, thinly sliced
- 3 tablespoons Soy sauce
- 2 tablespoons Hoisin sauce
- 1 tablespoon Rice vinegar
- 1 tablespoon Sesame oil
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 tablespoon Vegetable oil
- 0.25 cup Chopped fresh cilantro (optional, for garnish)
- 0.25 cup Crushed peanuts (optional, for garnish)
Instructions
Press the block of tofu to remove excess water: Wrap the tofu in a clean kitchen towel, place it on a plate, and set something heavy on top (like a skillet). Let it press for about 10 minutes.
While the tofu is pressing, prepare the vegetables: Grate the carrot, dice the red bell pepper, chop the water chestnuts, and slice the green onions. Set them aside.
Once the tofu is pressed, crumble it into small pieces using your hands or a fork.
In a small bowl, mix the soy sauce, hoisin sauce, rice vinegar, sesame oil, minced garlic, and grated ginger to make the sauce.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the crumbled tofu and stir-fry for 3-4 minutes until slightly golden.
Add the diced bell pepper, grated carrot, chopped water chestnuts, and sliced green onions to the skillet. Stir-fry everything for another 3 minutes to combine.
Pour the prepared sauce into the skillet and toss to coat the tofu and vegetables evenly. Cook for an additional 2 minutes, allowing the flavors to meld together. Remove from heat.
To assemble the lettuce wraps, lay out the butter lettuce leaves on a serving platter. Fill each leaf with a few spoonfuls of the tofu mixture.
Garnish the wraps with chopped cilantro and crushed peanuts, if desired, for added flavor and crunch.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1361 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.7 g | 102% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 14.8 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 2409 mg | 105% | |
| Total Carbohydrate | 92.9 g | 34% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 31.0 g | ||
| Protein | 83.7 g | 167% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2892 mg | 222% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 3083 mg | 66% | |
*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.
