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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 144.1
  • Total Fat: 10.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 566.9 mg
  • Total Carbs: 8.8 g
  • Dietary Fiber: 1.9 g
  • Protein: 5.8 g

View full nutritional breakdown of Kate's Crispy Tofu Lettuce Wraps calories by ingredient
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Kate's Crispy Tofu Lettuce Wraps

Submitted by: AKAKATE
Kate's Crispy Tofu Lettuce Wraps


Tofu haters beware . . . this recipe just might change your mind. The key is to bake the tofu first to make it crispy. Tofu haters beware . . . this recipe just might change your mind. The key is to bake the tofu first to make it crispy.
Number of Servings: 8


    1 Pkg extra-firm tofu, cubed
    3 T. rice vinegar
    1 T. sesame oil
    4 T. low-sodium soy sauce
    1 T. sugar
    2 T water
    1 T olive oil
    1/2 t. salt
    1/4 t. pepper
    1/2 c. scallions, chopped
    2 T. garlic, minced
    2 T. ginger, minced
    1 c. water chestnuts, chopped
    1/4 c. pine nuts
    1/4 c. slivered almonds


Preheat oven to 400F.

Dry tofu and toss in a bowl with 2 T. of soy sauce, salt and pepper.

Spread tofu out on a baking sheet and bake for 30-40 minutes, tossing once, until golden and crisp.

In a large skillet over medium-high heat, saute garlic and ginger in olive oil for 3 minutes.

Add tofu, chestnuts, scallions, vinegar, remaining soy sauce, sesame oil, sugar and water and heat 5 minutes or until liquid is absorbed.

Meanwhile, fry pine nuts and almonds in a dry skillet over medium heat until golden, about 4 to 5 minutes.

Transfer tofu mixture to a bowl and stir in the nuts.

Serve in lettuce wraps or over rice.

Makes 8 half cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user AKAKATE.

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Member Ratings For This Recipe

  • Love it! This is yummy and light, I like it with some lime on top and it makes a great dinner with a side of crispy salad. Rice vinegar and sesame oil may not be normal pantry additions, but I recommend having both on hand if you love asian foods! - 5/24/12

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  • Better than P.F. Changs - 2/7/10

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  • I am looking forward to trying this recipe but I have to shop for ingredients not on my shelf. I would watch the salt in all of ingredients and maybe try substituting Quinoa for the rice and try it that way. - 2/6/10

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