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Crumbled Tofu and Vegetable Lettuce Wraps

These Crumbled Tofu and Vegetable Lettuce Wraps offer a refreshing and healthy option for a light meal. With a delightful combination of tofu crumbles, colorful vegetables, and a flavorful sauce, they're perfect for a quick and satisfying lunch or dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Course Snack
Servings 4
Calories 220 kcal

Equipment

  • 1 Large skillet
  • 1 Small mixing bowl
  • 1 Knife and cutting board
  • 1 Serving platter

Ingredients
  

  • 1 block 14 ounces firm tofu, drained and crumbled
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon sriracha sauce adjust to taste
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1 teaspoon grated ginger
  • 1 cup shredded carrots
  • 1 cup thinly sliced red cabbage
  • 1 bell pepper thinly sliced
  • 1/4 cup chopped green onions
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped peanuts or cashews optional
  • 1 head butter or iceberg lettuce leaves separated

Instructions
 

  • In a small bowl, mix together the soy sauce, sesame oil, rice vinegar, and sriracha sauce. Set aside.
  • Heat olive oil in a large skillet over medium heat. Add minced garlic and grated ginger, sauté for 1-2 minutes until fragrant.
  • Add crumbled tofu to the skillet and cook for 5-7 minutes, stirring occasionally, until tofu starts to brown slightly.
  • Pour the sauce mixture over the tofu in the skillet. Stir well to coat the tofu evenly with the sauce. Cook for an additional 2-3 minutes.
  • Remove the skillet from heat and stir in shredded carrots, sliced red cabbage, bell pepper, chopped green onions, and cilantro. Toss everything together until well combined.
  • To serve, spoon the tofu and vegetable mixture onto individual lettuce leaves.
  • Sprinkle chopped peanuts or cashews on top if desired.
  • Roll up the lettuce leaves and enjoy immediately.

Notes

  • You can customize the filling by adding or substituting other vegetables such as diced cucumbers, bean sprouts, or shredded lettuce.
  • Adjust the level of spiciness by increasing or decreasing the amount of sriracha sauce according to your preference.
  • Leftover filling can be stored in an airtight container in the refrigerator for up to 3 days.