Tofu Lettuce Wraps
Recipe type: Dinner
Serves: 4
Dr. Julia told me that she created this recipe when she had been gone for a long weekend and came home to a near-empty fridge. All she could find was some lettuce, a box of tofu, a bottle of hoisin sauce, a red cabbage and two lonely carrots. What seemed grim at the time has turned into a new family favorite.
  • 1 tablespoon avocado oil (or canola, grapeseed, or safflower oil)
  • One 14-ounce box extra-firm tofu, drained, excess water pressed out
  • 2 tablespoons hoisin sauce
  • 1 tablespoon lime juice
  • Kosher salt, to taste
  • Freshly ground pepper, to taste
  • 2 carrots, grated or cut into a fine julienne
  • ¼ head red cabbage, grated or thinly sliced
  • 1 Bibb lettuce (also called Boston or butter lettuce), leaves carefully removed, washed, and dried (12 leaves)
  • For Garnish: 3 scallions, sliced; ½ bunch chopped cilantro; 3 tablespoons Sriracha
  1. Heat oil in a medium saute pan until shimmering. Crumble in pressed tofu, taking care not to splatter oil.
  2. Stir frequently as tofu cooks. Add hoisin sauce until tofu is all covered. Add lime juice and season with salt and pepper. When tofu is lightly browned and sauce is heated through, remove from pan and set aside.
  3. In the same pan, add carrots and red cabbage, and gently stir until slightly soft and heated through, about 2 minutes. Add to tofu mixture and combine. If you prefer your vegetables crunchy, skip cooking the carrots and cabbage and add the raw carrots and cabbage to the tofu mixture.
  4. Place 3 lettuce leaves on each plate. Top with 2 to 3 tablespoons of tofu mixture. Top with scallions, chopped cilantro, and Sriracha, and serve.
To press tofu, line a plate with paper towels. Place the tofu block on the paper towels and put another layer of paper towels on top. Put a plate on top of the paper towels and add a bit of weight, like a can of beans. All tofu to drain for 20 to 30 minutes. Remove wet towels and pat tofu dry before crumbling and cooking.
Recipe by Lizs Healthy Table at