Teriyaki Tofu Lettuce Wrap
Teriyaki Tofu Lettuce Wrap – made with marinated tofu in a tangy, sweet, and savory teriyaki sauce, cooked with shiitake mushroom and crunchy water chestnut, served on fresh lettuce with drizzle of spicy peanut sauce!
Lettuce wrap during warmer months are my favorite. Especially the ones with sweet, tangy, savory, spicy asian flavors. Like these ones, they have lots of flavors and nutrients all at once! This is also a perfect example of amazingly delicious tofu dish! I hear so many people saying that they do not like tofu since it is so bland. Well, the key is to jazz it up with lots of juicy flavors like this teriyaki marinade.
This teriyaki marinade is sweet, tangy, savory, spicy all at once. Fresh ginger and garlic add that kick to the marinade. The wrap filling is made with this marinated teriyaki tofu along with shiitake mushrooms and crunchy water chestnut. The filling is a perfect combination of flavors and texture. To top that, I love drizzling some creamy tangy spicy peanut butter sauce on top. It is literally like cherry on cake!
I love using Kikkoman Teriyaki Sauce to make the marinade, since it makes a perfectly balanced base for asian style marinades. You can use this tofu filling on top of lettuce, or part of your salad to add that plant-based protein to your meal! This dairy-free, gluten-free, plant-based deliciousness is my goto during summer time. If you end up making this Teriyaki Tofu Lettuce Wrap and liking it, tag me on instagram @myvegetarianroots. I would love to see your recreation of this deliciousness!
Happy & Healthy Eating!!
Teriyaki Tofu Lettuce Wrap
Ingredients
For Marinade
- 1 cup Kikkoman® Teriyaki Marinade & Sauce
- ¼ cup Brown Sugar
- 2 tsp Minced Garlic
- 2 tsp Grated Ginger
- ¼ tsp White Pepper Powder
- ⅛ tsp Ground Cinnamon
- 2 tbsp Orange Juice
- 1 tbsp Kikkoman® Sriracha Hot Chili Sauce
For Taco Filling
- 14 oz Extra Firm Tofu
- 4 tbsp Oil 2 tbsp + 2 tbsp oil, divided
- 2 tsp Minced Garlic
- 2 tsp Grated Ginger
- 1 medium Sweet Yellow Onion sliced
- 8 oz Shiitake Mushroom
- 8 oz Canned Water Chestnut drained, washed, chopped
- ¼ cup Chopped Cilantro
- ¼ cup Chopped Scallions
- 2 head Romaine Lettuce whole leaves separated, washed, towel dried
- ½ cup Roasted Salted Peanuts, crushed
For Peanut Sauce
- 2 tbsp Creamy Peanut Butter
- 1 tbsp Kikkoman® Teriyaki Marinade & Sauce
- 1 tbsp Kikkoman® Sriracha Hot Chili Sauce
- 2 tsp Lemon Juice
- 2 tbsp Water
Instructions
- Mix ingredients for Marinade in a saucepan. Bring it to boil, simmer it on low-medium heat until it thickens to maple syrup-like consistency and reduces in amount by half. Be careful to avoid overcooking, sauce will thicken more as it cools down. Place to side.
- While sauce is simmering, press the water out of tofu and cut it into small cubes. Coat the tofu cubes with 2 tablespoons of marinade gently, making sure the tofu cubes do not break. Let marinate for 30-40 minutes.
- Place 1-2 tablespoons of oil in a large pan. Once warm, place marinated tofu into the pan and flip sides of tofu every few minutes, making sure it does not burn.The moisture from the tofu will evaporate and tofu will start to brown. Put the cooked tofu aside once complete.
- Heat remaining 1-2 tablespoons of oil in a pan. Add minced garlic and grated ginger. Cook for a minute until soft, being careful not to burn.
- Add thinly sliced onion and cook until translucent, changing color from white to brown.
- Add washed and sliced mushrooms to the pan. Cook on medium heat until the mushrooms are cooked through and soft to touch.
- Add chopped water chestnuts. Mix well.
- Add 2 tablespoons of Marinade. Mix well.
- Add cooked tofu, cilantro and scallions. Mix well. Remove once warm, and put aside.
- Mix ingredients for Peanut Sauce to creamy consistency. Set aside.
- To serve, add few tablespoons of Taco Filling into the center of a lettuce leaf. Drizzle peanut butter sauce on top along with some roasted salted crushed peanuts.