These Tofu Lettuce Wraps are crunchy, flavorful, and are jam-packed with delicious Asian goodness in each bite! They are super simple to make and would be great as low-carb appetizers or snacks.
1package extra-firm tofudrained, pressed, and crumbled
3Tablespoons low sodium soy sauce
3Tablespoonshoisin sauce
½cuppeanutscrushed
1can water chestnutsdrained
1head iceberg or romaine lettuce
Instructions
Place diced onion, and garlic in a nonstick pan and cook for 5 minutes.
Add ground ginger, crumbled tofu, and red bell pepper. Continue to cook for 10 more minutes.
Add soy sauce, hoisin sauce, peanuts, and water chestnuts. Cook for 5 more minutes.
Remove layers of lettuce and wash.
Serve tofu mixture in lettuce leaves.
Notes
Make sure to press and drain your tofu before crumbling them. This Guide to Tofu Pressing will show you everything you need to know.
Use quality and fresh lettuce for the best results! The leaves should be crisp and bright-looking, and the cut end should be clean and green. They will hold their shape better and will be less likely to create a mess.
In case your lettuce leaves have wilted, an ice bath will work wonders in making them crisp again. Place the leaves in a bowl with water and ice and keep them there for about 20 minutes.
If you have a nut allergy, you can simply omit the peanuts or use pumpkin or sunflower seeds instead.
Place the filling in the lettuce right before serving them to prevent the leaves from being soggy. Or you can serve them separately and let your guests scoop the filling themselves.