Tofu Lettuce Wraps

Ultimate tofu lettuce wraps filled with perfectly roasted tofu meat finished in a luscious umami glaze with a hoisin base, garlic, ginger and five spice. Protein packed, quick and easy vegan dinner for the win.

Course Appetizer

Cuisine Asian

Keyword lettuce wraps, tofu lettuce wraps

Prep Time 5

Cook Time 25

Total Time 30

Servings people

Calories 153kcal

Author Florentina

Ingredients

16 oz block extra firm tofu
2 Tbsp shoyu
1 tbsp nutritional yeast
1 tsp onion powder
1/2 tsp granulated garlic
1/2 tsp sweet smoked paprika
1/2 tsp Chinese five spice
1 tsp maple syrup
Olive oil

The Glaze/Sauce

3 Tbsp hoisin sauce
2 Tbsp shoyu
2 Tbsp rice vinegar
2 tsp maple syrup
2 tsp toasted sesame oil
1 tsp cornstarch
2 large garlic cloves grated
2 tsp fresh ginger root grated
1 head butter lettuce

Garnishes

Scallions thinly sliced
Sesame seeds white + black
Red chili flakes
Lime wedges for serving

Instructions

Preheat oven to 400”F. Line a rimmed baking sheet with parchment paper and set aside.
Drain the tofu. Using your hands crumble it up into small pieces over a large bowl.
16 oz block extra firm tofu
Drizzle the tofu with the shoyu and sprinkle with all the spices (nooch, onion, garlic, paprika, Chinese 5 spice and maple syrup). Use a spatula and toss everything to coat well then transfer to the baking sheet. Drizzle generously with olive oil and bake in the preheated oven for 15 minutes. Give a good toss and continue cooking another 10 to 15 minute until golden brown. ( Keep an eye on it and try to not overcook it as it will get chewier the longer it cooks, you want to end up with a tender texture with some crispy edges not all crispy).
2 Tbsp shoyu, 1 tbsp nutritional yeast, 1 tsp onion powder, 1/2 tsp granulated garlic, 1/2 tsp sweet smoked paprika, 1/2 tsp Chinese five spice, 1 tsp maple syrup, Olive oil
MAKE THE GLAZE: Meanwhile whisk together all the glaze ingredients and set aside.
3 Tbsp hoisin sauce, 2 Tbsp shoyu, 2 Tbsp rice vinegar, 2 tsp maple syrup, 2 tsp toasted sesame oil, 1 tsp cornstarch
Preheat a heavy bottom skillet over medium heat, add a drizzle of olive oil and sauté the garlic and ginger until fragrant taking care not to burn it. Pour in the sauce and simmer until bubbly and it coats the back of the spatula.
2 large garlic cloves, 2 tsp fresh ginger root
Transfer the tofu crumbles to the glaze and toss to coat well all over.
Spoon the tofu filling into individual lettuce leaves and garnish with the scallions, sesame, chili flakes and lime wedges. Finish everything with a squeeze of lime.
1 head butter lettuce, Scallions, Sesame seeds, Red chili flakes, Lime wedges for serving

Video

Notes

Tofu Tips

Extra Firm - start with an extra firm 16 oz block of tofu. Drain it well well but there's no pressing required, all that extra moisture will evaporate during roasting.
Break the tofu - use your hands and break the tofu into irregular bite size pieces into a large bowl. This texture will help it soak up flavors and get nice crisp edges during baking.
Boiling the Tofu Hack - Totally Optional but If desired and the time permits you can cut the tofu into 1 inch cubes and boil it for 5 minutes in salted water then drain well. This next level process helps remove any of the excess inner moisture while seasoning it from the inside so you end up with a deeper flavor throughout and no soybean taste. It basically turns it into a very pure canvas to soak up your desired flavors.
Glaze Variation - the recipe includes a classic hoisin base lettuce wrap glaze but if desired you can replace that with this ultimate peanut sauce and call it a day.

Nutrition