Best 3 Thai Tofu Lettuce Wraps Recipes
Calling all tofu and lettuce wrap enthusiasts! Immerse yourself in the delectable world of Thai Tofu Lettuce Wraps, a symphony of flavors and textures that will tantalize your taste buds. These bite-sized bundles of joy are crafted with crispy lettuce leaves, succulent tofu, and a medley of aromatic herbs and spices.
The journey begins with the irresistible tofu, marinated in a tantalizing blend of soy sauce, garlic, ginger, and a hint of chili, creating a savory and slightly spicy base. As the tofu sizzles in a heated pan, it develops a golden-brown crust while retaining a tender and juicy interior.
Next, embark on a culinary adventure through the vibrant streets of Thailand, where an explosion of flavors awaits. Fresh herbs like cilantro, mint, and basil add a refreshing touch, while the zing of lime juice and the warmth of chili peppers create a harmonious balance of tang and spice.
Last but not least, the lettuce wraps serve as edible vessels, showcasing the vibrant fillings. Each bite delivers a symphony of flavors and textures, from the crispy lettuce to the tender tofu, all enveloped in a burst of aromatic herbs and spices.
So, whether you're a seasoned tofu aficionado or a lettuce wrap novice, get ready to embark on a culinary expedition that will transport you to the heart of Thailand with every bite. Discover the art of creating these delightful wraps through the carefully curated recipes within this article, which provide step-by-step instructions and helpful tips to ensure your culinary success.
LETTUCE WRAPS
Steps:
- In a small bowl, stir together the hoisin, soy sauce, rice vinegar, and sesame oil. Set aside.
- Press the tofu between paper towels to squeeze out as much liquid as possible. Refresh the paper towels and press again. Heat the 2 teaspoons canola oil in a large nonstick skillet over medium-high. Once the oil is hot, crumble in the tofu, breaking it into very small pieces as it cooks. Continue cooking for 5 minutes, then add the diced mushrooms. Continue cooking until any remaining tofu liquid cooks off and the tofu starts to turn golden, about 3 minutes more. Stir in the water chestnuts, garlic, ginger, red pepper flakes, and half of the green onions and cook until fragrant, about 30 seconds more.
- Pour the sauce over the top of the tofu mixture and stir to coat. Cook just until you hear bubbling and the sauce is warmed through, 30 to 60 seconds.
- Spoon the tofu mixture into individual lettuce leaves. Top with remaining green onions, grated carrots, and additional red pepper flakes as desired. Enjoy immediately.
Nutrition Facts : ServingSize 1 (of 4), Calories 169 kcal, Carbohydrate 21 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 1 mg, Fiber 4 g, Protein 11 g, Sugar 8 g, UnsaturatedFat 4 g
TOFU LETTUCE WRAPS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat the oil in a nonstick skillet over medium-high heat. Throw in the tofu and break it up into very small pieces. Cook until much of the liquid cooks off and the tofu starts to turn golden, for several minutes.
- Add the chili powder and some salt and pepper, then stir. Throw in the green onions and corn and cook for a few minutes (the corn can remain crunchy). Add the soy sauce and cook until most of the liquid has been absorbed. Turn off the heat and stir in the balsamic vinegar.
- Pile the mixture into individual romaine lettuce leaves, then add slices of avocado. Fold up and chow down!
THAI BASIL TOFU LETTUCE CUPS
Provided by Jeff Mauro, host of Sandwich King
Time 3h15m
Yield 12 servings
Number Of Ingredients 22
Steps:
- Mix together the bell peppers and rice wine vinegar and marinate for 1 hour and up to a day in the refrigerator.
- In a heavy-bottomed Dutch oven over medium heat, add the vegetable and sesame oils. Add the shallots, garlic and ginger and saute for 10 minutes, stirring frequently to avoid burning. Add the tofu by crumbling into small pieces and saute for 15 minutes more.
- In the meantime, whisk together the hot sauce, salt, fish sauce, vinegar, sugar, soy sauce and hoisin and add to the tofu. Cook until the sauce thickens, 10 to 15 minutes. Turn off the heat and add the chopped Thai basil. Taste and adjust the seasoning, if necessary.
- To serve, spoon the tofu mixture onto a piece of lettuce and top with the marinated peppers, cashews, scallions, the chiffonade Thai basil and a couple dots of plum sauce. For more heat, add a few drops of hot sauce.
Tips:
- Prep the ingredients beforehand: Chop the vegetables, tofu, and herbs in advance to save time during assembly.
- Use a variety of vegetables: This recipe is versatile, so feel free to add or substitute your favorite vegetables. Some good options include carrots, bell peppers, snap peas, and mushrooms.
- Make sure the tofu is crispy: Pan-frying the tofu until it's golden brown and slightly crispy will give the wraps a nice texture.
- Use a flavorful sauce: The peanut sauce is a key component of these wraps, so make sure it's flavorful and well-balanced. You can adjust the amount of chili paste to your desired spice level.
- Assemble the wraps just before serving: This will prevent the lettuce from wilting. You can also make the wraps ahead of time and store them in the refrigerator for up to 2 hours.
Conclusion:
These Thai Tofu Lettuce Wraps are a healthy, flavorful, and easy-to-make meal that's perfect for a quick lunch or dinner. They're also a great way to get your daily dose of vegetables. With their crispy tofu, fresh vegetables, and flavorful peanut sauce, these wraps are sure to be a hit with everyone at the table.
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