Indulge in a symphony of flavors with our tantalizing tofu lettuce wraps and mushroom recipe, a delightful fusion of textures and tastes. These wraps are not only a feast for the senses but also a testament to the versatility of plant-based cooking. Featuring tender tofu, savory mushrooms, and a vibrant array of vegetables, all enveloped in crisp lettuce leaves, this dish promises a culinary journey like no other. But that's not all; this article also offers a treasure trove of additional recipes, each a unique exploration of flavors and ingredients. From the classic pad thai with its harmony of sweet, sour, and savory notes to the hearty lentil soup brimming with earthy goodness, these recipes cater to every palate and preference. So, embark on this culinary adventure, embrace the goodness of plant-based cuisine, and savor each bite of these delectable creations.
Check out the recipes below so you can choose the best recipe for yourself!
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 LETTUCE WRAPS WITH MUSHROOMS RECIPE BY TASTY
Here's what you need: water, soy sauce, sesame oil, garlic, fresh ginger, brown sugar, sriracha, rice wine vinegar, scallions, tofu, sesame oil, medium yellow onion, mushroom, garlic, water chestnuts, scallions, canola oil, rice noodle, iceberg lettuce
Provided by Merle O'Neal
Categories Lunch
Yield 4 servings
Number Of Ingredients 19
Steps:
- Remove the tofu from its packaging and drain. Wrap tofu in a kitchen towel and find a heavy object to place on top of tofu, leave it there for 10-20 minutes, until tofu feels more tender.
- Make the sauce: In a medium bowl, combine the water, soy sauce, sesame oil, garlic, ginger, sriracha, brown sugar, rice wine vinegar, and scallions, and stir. Set ½ cup (120 ml) of the sauce aside.
- Crumble the tofu into the marinade, cover, and refrigerate for 1 hour.
- In a medium wok or skillet over medium heat, add the sesame oil and onion, and cook 3 minutes, until onions are translucent. Add the mushrooms and garlic and cook for about 5 minutes, or until the mushrooms are tender.
- Add the marinated tofu to the pan and cook until the majority of marinade cooks off. Add the water chestnuts and scallions. Pour in the reserved sauce. Toss to coat and cook until just heated through. Transfer the tofu mixture to a medium bowl.
- Heat the canola oil in the same pan over high heat until a drop of water sizzles when flicked onto the oil. Fry the rice noodles for about 30 seconds, until puffed up. Transfer the fried noodles to paper towels to drain.
- Slice the core off the head of lettuce and separate into individual leaves.
- Serve with leaves of lettuce, rice noodles, and drizzle remaining sauce over top.
- Enjoy!
Nutrition Facts : Calories 762 calories, Carbohydrate 67 grams, Fat 49 grams, Fiber 4 grams, Protein 17 grams, Sugar 21 grams
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!
Tips:
- Prep and Cook Smart: Before you start cooking, make sure all your ingredients are prepped and measured. Cook the tofu in advance and store it in the fridge for later use.
- Choose the Right Lettuce: Use a sturdy lettuce variety like romaine or butterhead lettuce for the wraps. This will help hold the ingredients together better.
- Pack Them Tight: When assembling the wraps, pack the ingredients tightly to ensure they don't fall apart. You can also secure them with a toothpick if desired.
- Drizzle & Garnish: Before serving, drizzle the wraps with a flavorful sauce and sprinkle on some fresh herbs or chopped nuts for an extra burst of flavor.
Conclusion:
With these delicious tofu lettuce wraps, you can have a satisfying and nutritious meal in no time. The combination of protein-packed tofu, earthy mushrooms, and fresh lettuce makes it a wholesome and flavorful option. Experiment with different sauces and toppings to create your favorite variations. Enjoy these wraps as a quick lunch, a light dinner, or even as a healthy appetizer. They're sure to be a hit with everyone who tries them!
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