PF CHANG'S TOFU LETTUCE WRAPS
So similar to a family favorite, Lali's "PF Chang's Chicken Lettuce Wraps", that my family was more than happy to eat tofu -- always a good sign!
Provided by SAHS7930
Categories Soy/Tofu
Time 1h
Yield 8 wraps, 4 serving(s)
Number Of Ingredients 21
Steps:
- Drain the tofu, and then remove excess moisture by cutting it in half lengthwise and microwaving on high, uncovered, for two minutes. Gently squeeze out and wipe off excess moisture, then throw tofu in the freezer for one or two hours before removing to thaw in the fridge -- this will give the tofu a slightly heavier texture.
- Cut tofu into tiny cubes (about 1/4" thick) and arrange in a lidded dish to be marinaded. Combine brown sugar, soy sauce and rice vinegar in a small bowl. Pour over tofu. Let sit in the refrigerator for at least an hour; I usually leave it overnight.
- Heat olive oil in a skillet over medium-high heat. Add tofu, water chestnuts, mushrooms, onion, and garlic and cook until vegetables are tender.
- Dissolve 1 Tsp brown sugar in 1 Tsp soy sauce and add to pan. Saute until well mixed and heated through. Spoon mixture into lettuce leaf "bowls".
- For the sauce, combine sugar, water, soy sauce, rice vinegar, ketchup, lemon juice, sesame oil, mustard and garlic in a bowl; pour over lettuce wraps and serve.
Nutrition Facts : Calories 726.1, Fat 27.1, SaturatedFat 3.4, Sodium 4139.6, Carbohydrate 106, Fiber 27.4, Sugar 66.8, Protein 33.3
TOFU CABBAGE OR LETTUCE WRAPS
Tasty tofu recipe I came up with when tofu was on sale and I'd bought a bunch. Even Confirmed Tofu Hater (DD) likes this. A good way to drain tofu is to swaddle it in lots of paper towels and then rest something heavy on top for at least 20 minutes to press all the water out.
Provided by little_wing
Categories Lunch/Snacks
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- In a medium bowl, combine tofu with with salt, pepper, red pepper flakes,lime juice and 1tbs soy sauce.
- Spread evenly onto a greased baking sheet.
- Bake for 35-45 minutes at 350.
- When that is almost done, heat up wok or frying pan and throw in the chopped up garlic and ginger.
- Cook for about 5-7 minutes until they are softer.
- Throw in the shiitakes, onions and carrots. At this time you can add more soy sauce , usually about 7 or 8 shakes. Also, if you'd like, add some more salt, pepper and red pepper flakes.
- Cook about another 10 -12 minutes, then add the tofu and finish up the cooking - about 2-5 minutes.
- Wash and dry the lettuce/cabbage and pull off pieces about the size of your palm.
- Spoon the mixture into the leafs and roll them up!
Nutrition Facts : Calories 245.9, Fat 13.3, SaturatedFat 2.5, Sodium 570.5, Carbohydrate 17.7, Fiber 4.6, Sugar 4.5, Protein 19.2
RESTAURANT-STYLE TOFU LETTUCE WRAPS
I looked high and low for tofu lettuce wrap recipes and could not find one single recipe on the web that hit the spot, so I made up my own. This is delicious and, although it takes a little preparation, it's totally worth it. Serve with some Chinese-style hot mustard.
Provided by hillarymvaughan
Categories Appetizers and Snacks Wraps and Rolls
Time P1DT3h55m
Yield 8
Number Of Ingredients 26
Steps:
- Place tofu in an airtight container and freeze for 24 hours. Remove from container and thaw, at least 3 hours. Squeeze out excess moisture with your hands or place tofu on paper towels and lay a heavy cutting board on top.
- Whisk 1/4 cup soy sauce, brown sugar, 1 tablespoon rice wine vinegar, and sherry together in a bowl to make the cooking sauce.
- Whisk water, white sugar, 3 tablespoons soy sauce, hoisin sauce, oyster sauce, 1 tablespoon rice wine vinegar, and chile-garlic sauce together in a small saucepan over medium-low heat. Add 1/4 teaspoon cornstarch at a time and whisk until thickened, 3 to 5 minutes. Store special sauce in the refrigerator until ready to serve.
- Chop tofu roughly into small pieces. Heat 1 teaspoon sesame oil in a large skillet over high heat. Add tofu when oil is hot; stir-fry until tofu is browned, about 5 minutes. Set tofu aside in a bowl.
- Heat remaining sesame oil in the skillet over high heat. Saute onion and garlic until browned and any excess liquid is absorbed, about 2 minutes. Add mushrooms, water chestnuts, and bamboo shoots. Cook over medium-high heat until any excess liquid is absorbed, 2 to 3 minutes. Add cooking sauce to the skillet and stir. Add tofu to the skillet. Cook until sauce is thickened and all vegetables are tender, 2 to 3 minutes more. Remove from heat.
- Place radicchio, bean sprouts, noodles, peanuts, carrot, and green onions in individual bowls. Place tofu mixture in a serving bowl. Arrange lettuce leaves on a large plate. Put special sauce in a serving bowl with a spoon. Assemble by placing 2 to 3 lettuce leaves on a plate, topping with tofu and garnishes, and drizzling the special sauce on top.
Nutrition Facts : Calories 292.3 calories, Carbohydrate 41.6 g, Cholesterol 0.1 mg, Fat 10.2 g, Fiber 6.6 g, Protein 13.3 g, SaturatedFat 1.7 g, Sodium 1284 mg, Sugar 17.2 g
LOW CALORIE THAI LETTUCE WRAPS
From Darlene Schmidt, Your Guide to Thai Food. This Thai recipe for lettuce wraps is quick and easy to make. It's also a fun dish to eat, either as an appetizer or as part of a main course. Serve the filling on a platter with whole iceburg lettuce leaves on the side, and let your friends and family wrap their own. They'll love the combination of crisp, cold lettuce with the warm, flavorful filling. And it's a low-calorie, low-fat treat that's also very nutritious. Lettuce wraps make a great party food!
Provided by Sayster
Categories Lunch/Snacks
Time 25m
Yield 6-8 wraps
Number Of Ingredients 19
Steps:
- Place oil in a wok or large frying pan over medium-high heat. Add garlic, galangal (or ginger), chilli, and shallots. Stir-fry one minute, or until fragrant. Stir-frying tip: add a tablespoons water whenever the wok/pan gets too dry instead of more oil.
- Add tofu (or meat/shrimp), carrot, shiitake mushrooms, cabbage, and spring onions.
- As you stir-fry, add the lime juice, soy sauce, fish sauce, and oyster sauce. Stir-fry about 1 minute.
- Push ingredients to the side of the wok or pan, and crack in the egg. Stir-fry the egg quickly, breaking the yolk. Mix in with the other ingredients.
- Add the bean sprouts and stir-fry briefly (to mix). Remove from heat and do a taste test for salt, adding 1 Tbsp more fish sauce if not salty enough.
- Cut off the stem part of the iceburg lettuce so it's easier to separate the leaves. Now place the lettuce, the sir-fried filling, and the toppings on your table, allowing family or guests to make their own wraps.
- To assemble wraps, take a whole lettuce leaf and place 1-2 heaping tablespoons of filling in the center. Top with a sprinkling of fresh basil and peanuts. Then wrap it up and eat. (For those who like it extra spicy, Thai chilli sauce can be added as another topping.).
Nutrition Facts : Calories 201.1, Fat 14.7, SaturatedFat 2, Sodium 1058, Carbohydrate 12.8, Fiber 3.5, Sugar 4.3, Protein 8.6
VEGAN LETTUCE WRAPS WITH TOFU
These easy-to-make meatless lettuce wraps will be loved by everyone, including meat eaters. The tofu provides a texture similar to ground chicken. And the combination of mushrooms, water chestnuts, and hoisin sauce make this dish come to life. You're not going to believe how much flavor is packed in these easy-to-make vegan wraps. Serve with Thai peanut sauce for dipping.
Provided by CookingWithShelia
Categories Appetizers and Snacks Wraps and Rolls Lettuce Wraps Recipes
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- Combine hoisin sauce, soy sauce, ginger, rice vinegar, Sriracha sauce, sesame oil, and garlic in a bowl; mix to combine and set aside.
- Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid.
- Heat oil in a skillet or wok over medium-high heat. Crumble tofu into the skillet and cook for 5 minutes. Add onion and cook and stir for 3 minutes. Stir in mushrooms and water chestnuts and cook for 2 to 3 minutes.
- Stir in hoisin mixture and mix well. Cook enough for the liquid to reduce some.
- Serve with lettuce and garnish with green onions and carrots.
Nutrition Facts : Calories 188.3 calories, Carbohydrate 18.8 g, Cholesterol 0.2 mg, Fat 10.1 g, Fiber 3.9 g, Protein 9.2 g, SaturatedFat 1.2 g, Sodium 704.6 mg, Sugar 6.5 g
THAI TOFU LETTUCE WRAPS
I couldn't keep this yummy, light lunch under wraps. The original recipe featured chicken, but I modified it for my vegetarian husband. Now both of us prefer the Thai-style tofu version. -Laureen Pittman, Riverside, California
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- For dressing, in a blender, combine the first 11 ingredients; cover and process until smooth. Stir in 1/4 cup cilantro., In a large bowl, combine the tofu, onions, carrots, red pepper, 1/2 cup peanuts and remaining cilantro. Add dressing and toss to coat. Divide among lettuce leaves; sprinkle with remaining peanuts. Fold lettuce over filling.
Nutrition Facts : Calories 507 calories, Fat 43g fat (6g saturated fat), Cholesterol 3mg cholesterol, Sodium 558mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 4g fiber), Protein 18g protein.
TOFU LETTUCE WRAPS
discovered tofu lettuce wraps years ago at PF Changs and boy were they tasty! Most recently for the past two years I've been visiting the True Food Kitchen near me in Virginia and they have the most amazing tofu lettuce wraps. I finally just got around to creating my own and I'm in love. TIP - make sure to use the tofu that comes vacuum sealed like the Wildwood brand or Trader Joes also has this and has new sriracha flavor. This tofu is not in water and is very firm, so easy to chop into small pieces.
Provided by dishedanddressed
Categories Soy/Tofu
Time 10m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl mix soy sauce and vinegar and set aside.
- Lightly coat a skillet with the oil and warm over medium heat, then add tofu. Saute 5 minutes, stirring occasionally, until lightly browned all around.
- Add garlic and cook for 1 minute. Stir in soy sauce and vinegar mixture.
- Add water chestnuts, cashews, and scallions and cook 3-4 minutes.
- Add cilantro and squeeze lime juice over the mixture. Stir to combine and remove from heat.
- Spoon mixture into lettuce cups and garnish with avocado slices and sriracha and serve.
- Top with sriracha and avocado slices.
Nutrition Facts : Calories 417.9, Fat 32.7, SaturatedFat 5.4, Sodium 1743.3, Carbohydrate 22.4, Fiber 2.6, Sugar 4.4, Protein 14.5
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