Thai Tofu Lettuce Wraps Recipes
THAI TOFU LETTUCE WRAPS
I couldn't keep this yummy, light lunch under wraps. The original recipe featured chicken, but I modified it for my vegetarian husband. Now both of us prefer the Thai-style tofu version. -Laureen Pittman, Riverside, California
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- For dressing, in a blender, combine the first 11 ingredients; cover and process until smooth. Stir in 1/4 cup cilantro., In a large bowl, combine the tofu, onions, carrots, red pepper, 1/2 cup peanuts and remaining cilantro. Add dressing and toss to coat. Divide among lettuce leaves; sprinkle with remaining peanuts. Fold lettuce over filling.
Nutrition Facts : Calories 507 calories, Fat 43g fat (6g saturated fat), Cholesterol 3mg cholesterol, Sodium 558mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 4g fiber), Protein 18g protein.
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.
THAI LETTUCE WRAPS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h30m
Yield 8 servings
Number Of Ingredients 17
Steps:
- For the chicken and marinade: Mix the hoisin sauce, soy sauce, grated ginger, Sriracha, rice wine vinegar and grated garlic in a large bowl or resealable plastic bag. Add the chicken strips and marinate, refrigerated, for 2 hours.
- Heat a grill pan over high heat.
- Remove the chicken strips from the marinade and grill until cooked through, about 2 minutes per side. Transfer to a serving platter and sprinkle with the peanuts and cilantro.
- For the lettuce and fillings: Set out the lettuce, bean sprouts, cabbage, carrots, cucumbers and rice noodles on the serving platter.
- To assemble, use the butter lettuce leaves to contain the chicken and fillings. Add some chili and hoisin sauce, then roll them up and eat!
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Servings 3Total Time 1 hrEstimated Reading Time 4 minsCalories 153 per serving
- Lay out your tofu in between several layers of paper towels, and place something heavy on top. I use a cast iron skillet or a dutch oven with a large can of tomatoes on top. Let the tofu press for about 30 minutes.
- When it’s pressed, heat a large non-stick skillet over medium high – high heat. When hot, add 2 teaspoons of a high smoke point oil (I used avocado oil, but coconut oil would work great too)
- Season with salt and pepper, and leave the tofu undisturbed until it is becoming nice and golden brown. Stir and toss around, and leave undisturbed again until the bottom is getting golden brown. Continue to repeat this until all the tofu on all sides has become a deep golden brown
CRISPY TOFU LETTUCE WRAPS WITH PEANUT SAUCE - MINIMALIST ...
From minimalistbaker.com
5/5 (17)Calories 160 per servingCategory Appetizer, Entree
- Begin by pressing tofu: Either wrap in a clean towel and set something heavy on top or use a tofu press. Press for a total of ~30 minutes.
- PEANUT SAUCE: In the meantime, prepare peanut sauce by adding all ingredients except water to a small mixing bowl (starting with the lesser quantity of each ingredient). Whisk to combine then add a little water at a time and whisk until creamy, smooth, and pourable. Taste and adjust flavor as needed, adding more tamari or coconut aminos for saltiness, maple syrup for sweetness, chili garlic for heat, or lime for acidity. Set aside for serving.
- TOFU: Once pressed, slice tofu into ~3/4-inch cubes and add to a large mixing bowl or Tupperware with a lid. Add the tamari, chili garlic sauce, sesame oil, and maple syrup (reserve the cornstarch for later). Seal with the lid and toss gently to combine. Let marinate for 15 minutes.
- At this time, heat your oven to 400 degrees F (204 C), and line a baking sheet with parchment paper.
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Servings 6Total Time 20 minsEstimated Reading Time 1 min
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Estimated Reading Time 1 min
THAI-STYLE LETTUCE WRAPS - COOKIE AND KATE
From cookieandkate.com
4.5/5 (13)Total Time 40 minsCategory AppetizerCalories 344 per serving
- Prepare the sauce: In a small bowl, whisk together the tamari, honey, vinegar, ginger and garlic until well blended.
- Prepare the filling: In a large saucepan over medium heat, combine the carrot, celery, and onion and cover with the sauce. Bring the sauce to a simmer, then cover and allow the vegetables to cook until fork-tender, 10 to 15 minutes.
- Remove the lid and increase the heat, bringing the sauce to a boil. Allow the sauce to boil until the liquid has condensed and almost evaporated (this took about 15 to 20 minutes for me), then remove from heat. Add the pulsed pecan pieces and stir well to coat. Let the mixture marinate for 5 minutes, then scoop into butter lettuce leaves and top with cilantro and red pepper flakes, if you’d like. Serve immediately.
THAI SWEET POTATO AND CAULIFLOWER LETTUCE WRAPS - CUPFUL ...
From cupfulofkale.com
4.5/5 (30)Total Time 45 minsCategory MainsCalories 616 per serving
- Peel the sweet potatoes and cut into 2-3cm cubes. Cut the cauliflower into similar sized pieces and place in a large roasting tin.
- In a small bowl mix together the oil, garlic, onion, thai red curry paste and some salt and pepper.
TOFU LETTUCE WRAPS YOU CAN PREPARE AT HOME
From tofubud.com
5/5 (7)Estimated Reading Time 6 minsServings 6Total Time 25 mins
- Once pressed and drained, crumble your block of tofu into a bowl. The best way to do this is to crumble the tofu by hand. Set aside.
- Toast your rice in a skillet with no oil until it begins to brown. Once browned, place your toasted rice into a food processor and blend until you have smaller rice grains.
- Next, chop your shallots, and heat up a drizzle of oil in a skillet on the stovetop. Fry your chopped shallots in the oil until they start to soften.
TOFU LETTUCE WRAPS | THE MODERN PROPER
From themodernproper.com
5/5 (2)Total Time 25 minsCuisine ThaiCalories 221 per serving
- Grind the toasted rice in a food processor or high speed blender until it is the texture of a fine powder
- Add the crumbled tofu and sauté until it is warmed through, about 5 minutes.Add powdered, toasted rice (if using), brown sugar, lime juice, zest, salt, and chili paste
TOFU LETTUCE WRAPS (VEGAN, GLUTEN-FREE, HEALTHY) – HONEY ...
From honeywhatscooking.com
5/5 (8)Total Time 47 minsCategory Appetizer, Main CourseCalories 107 per serving
- Prepare the sauce - mix soy sauce, hoisin sauce, rice vinegar, and Ching's red chili sauce in a bowl. If you don't have Ching's Chili Sauce, substitute Siracha.
- Heat a nonstick wok on medium heat. Once hot, add oil, followed by dry red chilies. Saute for 30 seconds.
TOFU LARB LETTUCE WRAPS | OH MY VEGGIES | VEGAN FRIENDLY
From ohmyveggies.com
5/5 (3)Total Time 40 minsCategory Main Course, Side DishCalories 253 per serving
- In a large skillet, warm the oil over medium heat. Add the shallots and sprinkle with salt; cook for 3 minutes. Add the pepper, garlic cloves and lemon grass to a food processor and pulse until finely chopped. Transfer the mixture to the skillet and continue to cook for another 3 minutes.
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- Meanwhile make the dressing by rinsing out the food processor and adding all of the ingredients to it. Blend until smooth. Pour the dressing into the skillet and stir until everything is evenly coated. Cook for another 10 minutes, until most of the liquid has absorbed.
- Spoon the warm tofu mixture into the lettuce leaves and garnish with mint and cilantro before serving.
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From vegetarianmamma.com
5/5 (4)Total Time 20 minsCategory AppetizerCalories 609 per serving
- While tofu is pressing, make your sauce. In a bowl combine seed butter, honey, sriracha and sesame oil. Whisk until smooth. Set aside.
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