Tofu Cabbage Or Lettuce Wraps Recipes

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

Restaurant-Style Tofu Lettuce Wraps image

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

Ingredients

1 (12 ounce) package extra-firm tofu, drained
¼ cup soy sauce
3 tablespoons brown sugar
1 tablespoon rice wine vinegar
1 tablespoon dry sherry
¼ cup water
¼ cup white sugar, or to taste
3 tablespoons soy sauce
2 tablespoons hoisin sauce
2 tablespoons oyster sauce
1 tablespoon rice wine vinegar
1 teaspoon chile-garlic sauce (such as Sriracha®), or more to taste
1 teaspoon cornstarch, or as needed
2 teaspoons sesame oil, divided, or to taste
1 large white onion, chopped
2 cloves garlic, chopped
1 (15 ounce) can straw mushrooms, drained and chopped
1 (8 ounce) can water chestnuts, drained and chopped
1 (8 ounce) can bamboo shoots, drained and chopped
1 medium head radicchio, chopped
1 (8 ounce) package bean sprouts
1 (5 ounce) can fried noodles (such as La Choy®)
chopped peanuts
½ cup chopped carrot
½ cup green onions, chopped
1 (10 ounce) bag romaine lettuce leaves

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

Tofu Cabbage or Lettuce Wraps image

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

Ingredients

1 head napa cabbage or 1 head lettuce
1 (14 ounce) package extra firm tofu, drained and diced small
2 cups chopped shiitake mushrooms
2 -3 green onions, chopped
1 cup carrot (chopped, sliced or shredded)
3 tablespoons garlic, chopped
1 1/2 tablespoons ginger, chopped
2 teaspoons sesame oil
1/4 teaspoon red pepper flakes
1 -2 tablespoon tamari or 1 -2 tablespoon soy sauce
1/2 tablespoon lime juice
salt
pepper

TOFU LETTUCE WRAPS

These tasty parcel of hot and spicy stir fried tofu wrapped in cool crisp lettuce leaves provides the perfect combination for a mouth watering treat. Use marinated tofu pieces, as they have a good flavour to begin with and act like sponges, soaking up all those wonderful flavours.

Provided by Lene8655

Categories Soy/Tofu

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

Tofu Lettuce Wraps image

Steps:

Mix together the soy sauce, chinese five spice powder, honey, sherry, ginger, chillies and tofu. Toss well and leave to marinate for 30 minutes.
Meanwhile, remove 4 outer leaves from the lettuce. Rinse in cold water, shake off any excess and chill for 30 minutes.
Heat the oil in the wok. Lift the tofu out of the marinade and stir fry over a high heat for 2 minutes. Add the carrots and stir fry for a further 2 minutes. Remove from the heat and stir inn the cucumber, been sprouts and coriander, Put the lettuce leaves on 4 plates and divide the tofu mixture between them. Wrap each leaf around the filling and serve immediately with extra soy sauce.

Nutrition Facts : Calories 234.9, Fat 6.6, SaturatedFat 1, Sodium 1049.9, Carbohydrate 28.6, Fiber 3.6, Sugar 20.9, Protein 10.1

Ingredients

4 tablespoons soy sauce
1 teaspoon Chinese five spice powder
3 tablespoons clear honey
3 tablespoons sherry wine
5 cm piece fresh gingerroot, peeled and finely grated
2 red chilies, seeded and thinly sliced
300 g tofu, pieces
1 small iceberg lettuce
1 tablespoon sesame oil
2 carrots, cut into matchsticks
1/2 small cucumber, cut into matchsticks
200 g bean sprouts

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

Vegan Lettuce Wraps with Tofu image

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

Ingredients

3 tablespoons hoisin sauce
3 tablespoons soy sauce
3 tablespoons minced fresh ginger root
2 tablespoons rice vinegar
1 tablespoon Sriracha sauce
1 tablespoon sesame oil
3 cloves garlic, minced
1 (12 ounce) package extra-firm tofu
2 tablespoons grapeseed oil
½ medium onion, chopped
6 baby bella mushrooms, chopped
1 (8 ounce) can water chestnuts, rinsed and chopped
1 medium head bibb or Boston lettuce, separated into leaves
2 tablespoons Onions, spring or scallions (includes tops and bulb), raw
2 tablespoons shredded carrots, or to taste

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