Thai Tofu lettuce wrap

Vegan Thai tofu lettuce wrap, made from marinated tofu, onions, mushrooms and water chestnut with drizzle of sweet and spicy peanut butter sauce. Great recipe for meal preparing, make ahead meals. It is very refreshing and light on your stomach on those summary days.

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Thai Tofu Lettuce Wraps

Marinated Thai tofu with sautéed garlic, onions, mushrooms and crunchy water chestnuts on fresh crispy lettuce with spicy peanut/tahini sauce!

Course Main Course

Ingredients

Marinated Tofu

• 14 oz Firm/Extra firm tofu
• 1 tbsp Sesame Oil
• 3 tbsp Soya sauce
• 2 tbsp Hoisin Sauce
• 2 tbsp Sriracha Sauce
• 1 tbsp Rice Vinegar
• 1 tbsp Minced Garlic
• 1 tbsp Grated Ginger
• ¼ tsp Black Pepper Powder

Sautéed Onions & Mushroom Mix

• 1 tbsp Sesame Oil
• 1 tbsp Minced Garlic
• 1 tbsp Grated Ginger
• ¾ cup Chopped Yellow Onion
• 16 oz Baby bella mushrooms, small cubes
• ¾ tsp Salt
• ½ tsp Black Pepper Powder
• 1 Lettuce
• 1 bunch Scallions
• 5 oz Sliced Water Chestnuts
• 2 tbsp Creamy Peanut Butter
• 1 tsp Lime Juice
• 1 tbsp Rice Vinegar
• 2 tbsp Hoisin Sauce
• 1½ tbsp Soy Sauce
• 1 tbsp Sriracha Sauce
• ½ cup Chopped Scallions

Peanut/Tahini Sauce

• 3 tbsp Creamy Peanut Butter tahini is a great substitute for peanut butter
• 5 tbsp Water
• 1 tsp Soy Sauce
• ½ tbsp Lime Juice
• 1 tbsp Sriracha Sauce
• 1 clove Grated Garlic
• ½ inch Grated Ginger

Serving & Garnishing

• ½ cup Scallions
• ¼ cup Crushed Salty Roasted Peanuts
• 2 tbsp Sesame Seeds
• 3 heads Romaine Lettuce leaves seperad, washed and dried

Instructions

Prepare Tofu

• First thing is to marinade the tofu. Press the water out of tofu and cut it into small cubes. Combine 1 tbsp of sesame oil, 3 tbsp of soy sauce, 2 tbsp of hoisin sauce, 2 tbsp of sriracha sauce, 1 tbsp of rice vinegar, 1 tbsp of minced garlic, 1 tbsp of grated dinger and ¼ tsp of black pepper powder. Mix it all together and add tofu cubes. Coat the tofu with the marinade gently making sure the tofu does not break!
• Keep marinated tofu in the fridge for 2-6 hours, I like to prep this ahead of time so I make it day or two before.
• Once the tofu is marinated, its time to cook it. You should not need any oil if using non-stick pan to cook tofu. I prefer big flat non stick pan so its easier to cook each side of tofu cubes evenly. Keep flipping sides of tofu every few mins making sure it does not burn. Eventually the moisture from tofu starts to evaporate and tofu will start crisping up. Put the cooked tofu aside.

Prepare Filing

• Heat 1 tbsp of sesame oil in a pan. Add 1 tbsp of grated ginger and 1 tbsp of minced garlic. Cook for a min or so till the rawness of ginger and garlic goes away, making sure to not burn it! Add chopped onions and cook till they become translucent. Add washed and cubed mushrooms to the pan and ¾ tsp of salt. Salt helps get the water out of mushroom and cooks faster.
• Once the mushrooms are fully cooked, add 1½ tbsp of soya sauce, 2 tbsp of hoisin sauce, 1 tbsp of sriracha sauce, 1 tbsp of rice vinegar. Mix everything well and cook for a min or two. Add drained and cubed water chestnuts. Combine all together and turn the heat off. Add chopped scallions and cooked tofu to the mix and combine again.

Peanut/Tahini sauce

• Combine everything listed under "Peanut/Tahini Sauce" until creamy. Set aside

Serving!

• To serve, add few tbsp of filling into the center of a lettuce leaf. Drizzle peanut/tahini sauce on top along with some roasted sesame seeds, crushed peanuts, scallions and enjoy!
  

Notes

This is a great vegan recipe for meal prepping. You can make the filling and peanut butter sauce ahead of time. And just put it all together when you are ready to eat! You can also use the leftover filling and peanut butter sauce along with some crunchy raw veggies to make quick spicy Thai noodles!