These flavorful lettuce wraps transform plain tofu into delicious – whether served as a light meal, or an adorable appetizer.
The tofu mixture is very easy to prepare, and can be ready in just a few minutes. Leftovers for tomorrow’s lunch are pretty outstanding, too.
For extra color and variety, mix and match these wraps with prepared brown rice, or garnish with fresh vegetables, and serve along with Spicy Peanut Sauce (recipe below).
TOFU LETTUCE WRAPS
1 package extra firm tofu, crumbled
3 tablespoons Bragg’s Liquid Aminos (or soy sauce or tamari)
2 tablespoons rice wine vinegar
2 teaspoons vegan Worcestershire Sauce
2 stalks celery, diced
3/4 cup red cabbage, thinly slice
2 teaspoons fresh ginger, minced
1/4 teaspoon red pepper flakes
1/4 cup fresh cilantro, chopped (or to taste)
Optional garnishes and additions:
- shredded carrots
- diced cucumbers
- brown rice
- hot sauce
- Spicy Peanut Sauce * (see recipe below)
Heat a large wok or heavy skillet (my favorite brand is Scanpan). Add tofu to the hot pan. Brown slightly, stirring occasionally. If needed, add a little water to prevent sticking to the pan. Mix in Bragg’s Liquid Aminos, rice wine vinegar, and Worcestershire Sauce, and continue to sauté until slightly browned. Add celery, red cabbage, fresh ginger, and red pepper flakes, and continue cooking until mixture is golden and almost crispy.
Turn off heat, and stir in fresh cilantro.
Serve tofu mixture in lettuce leaves, along with optional garnishes and Spicy Peanut Sauce (if desired).
* Spicy Peanut Sauce
1/4 cup natural peanut butter
1/4 cup natural Bragg’s Liquid Aminos (or soy sauce or tamari)
2 tablespoons rice vinegar, unseasoned
1 tablespoon fresh minced ginger
2 tablespoons agave
1 teaspoon of a “mild” hot sauce (such as Cholula)
Sea salt to taste
Juice of one fresh lime
In a small saucepan, mix peanut butter, soy sauce, rice vinegar, ginger, agave, and hot sauce. Cook over medium heat, stirring until mixture is smooth. Serve alongside lettuce wraps.