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Tofu Lettuce Wraps

Four tofu lettuce wraps shown on a white platter next to a spoon full of seasoned soy sauce.
  • Serves:  6
  • Prep Time:  10 min
  • Cook Time:  15 min

Ingredients

  • ½ cup short-grain white rice
  • 1 tablespoon toasted sesame oil or vegetable oil
  • ½ cup shallots, thinly sliced
  • 1 pound firm tofu, drained, crumbled
  • 1 tablespoon brown sugar
  • 1 teaspoon lime zest
  • ⅓ cup fresh lime juice (from 3 limes)
  • ½ teaspoon kosher salt
  • 1 teaspoon chili paste
  • ½ cup fresh cilantro, roughly chopped, plus more for serving
  • ¼ cup fresh mint leaves, roughly chopped, plus more for serving
  • 4 green onions
  • ½ cup peanuts, roughly chopped (optional)
  • 2 heads Boston or butter lettuce, leaves separated (about 18-24 total)

Sweet Chili Sauce

  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon fresh lime juice, (from 1 lime)
  • 2 teaspoons chili paste
  • 2 teaspoons brown sugar

Method

  1. Heat a small pan over medium-high heat. Add the rice and cook until toasted and fragrant. Transfer the rice to the base of a food processor and pulse until broken down into a powder, about 20 pulses.
  2. Heat the oil in a large pan over medium heat. Once the oil is glistening, add the shallots and cook until softened, about 3 minutes. Add the tofu and cook, stirring often, until warmed through, about 5 minutes more. Add the rice powder, brown sugar, lime zest, lime juice, salt, and chili paste, and cook, stirring often, until fully incorporated, 3 to 5 minutes. Remove from heat.
  3. Make the sweet chili sauce. In a small bowl, whisk together the soy sauce, lime juice, chili paste, and brown sugar.
  4. Add the cilantro, mint, green onions and peanuts, if using, to the tofu mixture, and toss to combine.
  5. Fill each lettuce leaf with the tofu filling and drizzle with the sauce. Garnish with cilantro and mint and serve the remaining sauce on the side for dipping.