Those lettuce wraps sound amazing! What kind of sauce do you usually pair with them? A tangy peanut sauce, sweet chili glaze, or something savory and garlicky? Lettuce wraps are such a great way to mix up mealtime and keep things light but flavorful!
Ingredients
- 1 block extra firm tofu
- 1/2 cup hoisin sauce
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 5 tablespoons olive oil, divided
- 1/2 cup shredded carrots
- 1/2 cup cremini mushrooms, diced
- 1/3 cup canned water chestnuts, roughly chopped
- 10 leaves of butter lettuce
- Scallions, for garnish
- Sesame seeds, for garnish
Instructions
- Wrap the tofu in a paper towel or kitchen towel. Place it on a plate and set something heavy, like a pan or bowl, on top to press out excess water. Let it drain for at least 15 minutes.
- Slice the tofu in half vertically, then cut it into cubes.
- In a large bowl, combine the hoisin sauce, soy sauce, rice vinegar, and 2 tablespoons of olive oil. Stir well. Add the tofu cubes and toss until fully coated. Let the tofu marinate for 15 minutes.
- While the tofu marinates, heat the remaining 3 tablespoons of olive oil in a pan over medium heat. Add the carrots, mushrooms, and water chestnuts. Sauté for about 5 minutes, or until softened.
- Remove the tofu from the marinade, reserving the extra sauce. Place the tofu in a single layer in an air fryer. Air fry at 400°F for 20 minutes, flipping halfway through. (Optional: Sprinkle a little cornstarch on the tofu before air frying for extra crispiness.)
- Add the reserved marinade to the pan with the veggies. Reduce the heat to low and stir to combine.
- Assemble the lettuce wraps by placing crispy tofu and the veggie mixture onto each butter lettuce leaf. Garnish with scallions and sesame seeds.
Enjoy! These lettuce wraps are light, flavorful, and perfect for a quick and satisfying meal!
