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Tofu Lettuce Wraps
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Serves:
6
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Prep Time:
10 min
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Cook Time:
15 min
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Calories:
221
Ingredients
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1/2 cup
Short-grain white rice, toasted and ground (optional)
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1 lb
Firm tofu, crumbled with your hands
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1 tbsp
Untoasted sesame oil or canola oil
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1/2 cup
Shallots, thinly sliced
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1 tbsp
Brown sugar
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1/3 cup
Lime juice
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1 tsp
Lime zest, packed
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1/2 tsp
Salt
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1 tsp
Chili paste
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1/2 cup
Fresh cilantro, roughly chopped
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1/4 cup
Fresh mint leaves, roughly chopped
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3-5
Green onions, thinly sliced
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1/2 cup
Peanuts, roughly chopped (optional)
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2
Heads boston or butter lettuce
Sauce
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2 tbsp
Soy sauce (or tamari if gluten free)
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1 tbsp
Lime juice
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2 tsp
Chili paste
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2 tsp
Brown sugar
Method
- Toast the raw sushi rice (dry, no oil) in a small sauté pan until it turns a bit brown and fragrant. Grind the toasted rice in a food processor or high speed blender until it is the texture of a fine powder. Set aside.
- Cook the shallots in the oil in a large skillet over medium heat for 3 minutes.
- Add the crumbled tofu and sauté until it is warmed through, about 5 minutes.
- Add powdered, toasted rice (if using), brown sugar, lime juice, zest, salt, and chili paste. Sauté for 3-5 minutes until all ingredients are fully incorporated. Remove from heat. If rice isn't fully cooked, allow tofu filling to sit for 5 minutes until rice is soft.
- In a small bowl whisk together all ingredients for the tofu lettuce wrap sauce.
- Add the peanuts, cilantro, mint and green onions to the tofu mixture, and toss to combine.
- Remove lettuce leaves from the stalk. Fill each lettuce leaf with the tofu mixture. Serve drizzle with a little sauce and extra fresh herbs if desired. Enjoy!