Winner, winner, tofu dinner! Let’s whip up these delicious 30-Minute Tofu Lettuce Wraps! They’re quick, customizable, and packed with flavor. The vegan filling includes crispy Korean tofu and refreshing cucumber, creating a perfect balance. To elevate the taste, top each wrap with tangy, quick-pickled carrots.
INGREDIENTS
- 1 cup shredded carrots (about 3 medium carrots)
- ¼ cup + 1 tablespoon distilled white vinegar, divided
- Kosher salt
- 3 tablespoons avocado oil or another high-heat oil
- ½ large yellow onion
- 1 14-ounce package extra-firm tofu
- 1 tablespoon finely chopped ginger
- 2 teaspoons chopped garlic
- 2 tablespoons honey or brown sugar
- 1 tablespoon gochujang
- 1 tablespoon red miso paste (or doejang)
- 1 tablespoon toasted sesame oil
- 1 cup diced English cucumber
- 1 head butter lettuce
INSTRUCTIONS
- In a bowl, combine shredded carrots, ¼ cup vinegar, 1 tablespoon water, and ½ teaspoon kosher salt. Set aside to pickle.
- Cut the tofu horizontally into two planks, then wrap it in a clean, absorbent kitchen towel. Place something heavy on top (like a cast-iron skillet) and press the tofu for 15 minutes to remove excess moisture.
- Heat 2 tablespoons of oil in a large cast-iron or nonstick skillet over medium-high heat until shimmering.
- Grate the onion using a large-hole box grater, then squeeze out the excess liquid with your hands. You should have about ½ cup of grated onion. Add it to the skillet and cook, stirring occasionally, until golden brown, about 5 minutes.
- Crumble the tofu into ½ to 1-inch pieces and add it to the skillet with the onions. Add the remaining tablespoon of oil and season with salt. Cook without stirring too often to allow the tofu to crisp up, about 5 minutes.
- Add the chopped ginger to the tofu and cook until it’s very crisp and browned, about 5 more minutes. Stir in the garlic and cook for an additional minute.
- In a separate bowl, whisk together honey (or brown sugar), gochujang, miso paste, sesame oil, and the remaining tablespoon of vinegar. Pour this mixture into the skillet and stir to combine.
- Remove the skillet from the heat and gently fold in the diced cucumber. Taste and adjust seasoning with salt as needed.
- Serve the tofu mixture in butter lettuce cups, topped with the quick-pickled shredded carrots. Enjoy!
