Directions
Subtitle: Wholesome, Protein-Packed, and Gluten-Free Ready in Just 30 Minutes!
Description: These scrumptious tofu lettuce wraps are inspired by traditional Vietnamese spring rolls but without the rice paper wrapper. The combination of crunchy vegetables, silky tofu, and zesty peanut sauce will tantalize your taste buds while keeping you full and satisfied.
Ingredients (serves 4):
For the marinade:
1 block firm or extra-firm tofu (about 1 pound)
Salt, to taste
1 tablespoon brown sugar
1/4 cup water
1 teaspoon cornstarch
For the filling:
1 large head romaine lettuce or Boston bibb lettuce
2 carrots, thinly sliced
1 cucumber, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 small onion, thinly sliced
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/4 cup roasted unsalted sunflower seeds or cashews (for nutty flavor)
1/4 cup roughly chopped fresh coriander leaves
1/4 cup roughly chopped fresh mint leaves
1 lime, juiced
For the peanut dipping sauce:
1/4 cup smooth natural peanut butter
2 tablespoons light soy sauce
2 tablespoons hoisin sauce
1 tablespoon rice vinegar
1 tablespoon warm water
1/4 teaspoon salt
1/4 teaspoon white pepper powder
2 tablespoons vegetable oil
1/4 cup chopped roasted peanuts (optional)
Instructions:
Marinate the tofu:
1. In a medium bowl, combine the tofu, 2 tablespoons of water, 1 teaspoon of cornstarch, and 1/2 teaspoon of salt. Mash the mixture using a fork until well combined.
2. Add the remaining 1/4 cup of water and the brown sugar. Mix well.
3. Transfer the mixture to a resealable plastic bag or container, ensuring the liquid coats all sides of the tofu. Marinate in the refrigerator for at least 15 minutes or up to overnight.
Prepare the fillings:
4. While the tofu is marinating, prepare the vegetables for the filling. Combine all the ingredients in a large mixing bowl. Set aside.
Make the peanut dipping sauce:
5. To make the sauce, place all the ingredients in a blender or food processor. Process until smooth. Set aside.
Assemble the wraps:
6. Place the marinated tofu on a cutting board. Use a sharp knife to cut into bite-sized pieces.
7. Divide the lettuce among four serving plates. Top each plate with a portion of the vegetable filling.
8. Arrange the tofu pieces on top of the filling. Serve immediately with the prepared peanut dipping sauce on the side.
Difficulty Level: Easy
Nutrition Facts (per serving):
Serving size: 1 wrap filled with tofu and veggies
Calories: 292 kcal
Carbohydrates: 23.2 g
Protein: 17.6 g
Total fat: 18.0 g
Saturated fat: 2.0 g
Polyunsaturated fat: 12.0 g
Monounsaturated fat: 2.0 g
Trans fat: 0.0 g
Cholesterol: 0.0 mg
Sodium: 371.0 mg
Potassium: 426.0 mg
Fiber: 5.4 g
Sugars: 6.0 g
Vitamin A: 23.0% of the Daily Value (DV)
Vitamin C: 11.0% of
Steps
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1
Done
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In a medium bowl, combine the tofu, 2 tablespoons of water, 1 teaspoon of cornstarch, and 1/2 teaspoon of salt. Mash the mixture using a fork until well combined. |
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2
Done
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Add the remaining 1/4 cup of water and the brown sugar. Mix well. |
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3
Done
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Transfer the mixture to a resealable plastic bag or container, ensuring the liquid coats all sides of the tofu. Marinate in the refrigerator for at least 15 minutes or up to overnight. |
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4
Done
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While the tofu is marinating, prepare the vegetables for the filling. Combine all the ingredients in a large mixing bowl. Set aside. |
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5
Done
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To make the sauce, place all the ingredients in a blender or food processor. Process until smooth. Set aside. |
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6
Done
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Place the marinated tofu on a cutting board. Use a sharp knife to cut into bite-sized pieces. |
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7
Done
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Divide the lettuce among four serving plates. Top each plate with a portion of the vegetable filling. |
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8
Done
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Arrange the tofu pieces on top of the filling. Serve immediately with the prepared peanut dipping sauce on the side. |
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9
Done
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23.2 g |
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10
Done
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17.6 g |
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11
Done
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18.0 g |
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12
Done
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2.0 g |
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13
Done
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12.0 g |
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14
Done
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2.0 g |
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15
Done
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0.0 g |
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16
Done
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0.0 mg |
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17
Done
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371.0 mg |
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18
Done
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426.0 mg |
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19
Done
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5.4 g |
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20
Done
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6.0 g |
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21
Done
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23.0% of the Daily Value (DV) |
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22
Done
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11.0% of |
