Spicy Tofu Lettuce Wraps

These wraps are incredibly hearty, filling, carbless and healthy, loaded with tons of veggies – and the best part is that it takes just 20 min to make!

The start of a new year brings all sorts of resolutions and the attempt for some clean eating before going back to your old ways in 3 weeks. At least that’s how it happens for me.

So as 2013 rolled right in, I decided to make tofu lettuce wraps, trying to make a simple, quick and easy, weeknight meal.

I threw some tofu onto a cast iron skillet…

…sautéed some veggies…

…and cooked it down in a spicy Asian marinade before spooning that onto a Romaine lettuce heart.

I figured this recipe was something I would never revisit again but boy, was I wrong.

Jason started to eat these first since I was busy taking photos. As I kept glancing over to see if he liked it, I realized that he actually loved it. And him being a hardcore meat-and-potatoes type of guy, I never thought in a million years that he’d eat something like this.

He said, “I have no problem eating healthy but most healthy food tastes like crap. Yours doesn’t!”

So there you have it – tofu lettuce wraps that doesn’t taste like crap.

Spicy Tofu Lettuce Wraps

Yield: 2 servings

Prep: 10 minutes minutes

Cook: 10 minutes minutes

Total: 20 minutes minutes

These wraps are incredibly hearty, filling, carbless and healthy, loaded with tons of veggies – and the best part is that it takes just 20 min to make!

4.7 stars (3 ratings)

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Ingredients

• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1-3 teaspoons sambal oelek, chili paste
• 2 teaspoons ginger
• 2 teaspoons sugar
• 1 teaspoon rice vinegar
• 3 cloves garlic, minced
• 1 tablespoon vegetable oil
• 1 12-ounce package firm tofu
• 1 red bell pepper, diced
• 2 cups chopped mushrooms
• Romaine lettuce, for serving

Instructions

• In a small bowl, whisk together soy sauce, sesame oil, sambal oelek, ginger, sugar, rice vinegar and garlic; set aside.
• Heat vegetable oil in a skillet over medium heat. Add tofu and sear until golden brown, about 2-3 minutes on each side. Transfer to a paper towel-lined plate.
• Add mushrooms and bell pepper to skillet and cook, stirring frequently until tender, about 3-4 minutes. Stir in soy sauce mixture and cook until sauce has reduced slightly, about 2-3 minutes.
• To serve, spoon several tablespoons of the tofu mixture into the center of a lettuce leaf, taco-style.

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