MY Tofu Veggie Stuffed Asian Lettuce Wraps
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
8 oz. firm Tofu, cut into small cubes2 tsp. garlic powder1 tbsp. cornstarch1/2 cup sliced & chopped radishes1/2 carrot1 small celery stalk1 cup bean sprouts 3/4 cup white button mushrooms2 tbsp. Nutritional Yeast (like Braggs)2 tbsp. light/low-sodium soy sauce 1 tbsp. light brown sugar (not packed) 1/2 tbsp. chili garlic sauce (found in the Asian foods aisle) 1/2 tsp. sesame oil 1/2 cup scallions 6 medium iceberg lettuce leaves (or leaves from another round, firm head of lettuce)
Mix tofu cubes, garlic powder and corn starch in a bowl or bag and stir/shake to evenly distribute the cornstarch. This helps the tofu crisp up when sautéing.
Bring a medium pot or deep skillet sprayed with nonstick spray to medium heat. Place tofu in pot/pan and let it start to crisp stirring occasionally. If it starts to get to dark to fast turn your burner down and just keep stirring throughout prepping the rest of the ingredients.
Slice and then chop up the radishes and mushrooms. Then dice the carrot and celery. Then drain the bean sprouts and rinse (if using canned) and chop to break them up, slice up the scallions and wash lettuce leaves. Remember to keep stirring tofu in between these prep items.
Once the tofu is nice and crispy add in the vegetables, except scallions and lettuce, into the pot. Cook for 5 minutes until veggies are crisp tender. Sprinkle the nutritional yeast over the ingredients in the pan.
Combine soy sauce, sugar, chili garlic sauce, and sesame oil in a small dish and mix well to dissolve the sugar then add to the pan, stir well to coat, and cook for 3-5 minutes until sauce is hot.
Add scallions, cook for 1 minute more, and remove from heat. Divide mixture evenly among the 6 lettuce "cups" and enjoy.
1 Lettuce Cup per serving. Recipe makes 6 servings.
Serving Size: Makes 6 servings. 1 Lettuce Cup per serving.
Bring a medium pot or deep skillet sprayed with nonstick spray to medium heat. Place tofu in pot/pan and let it start to crisp stirring occasionally. If it starts to get to dark to fast turn your burner down and just keep stirring throughout prepping the rest of the ingredients.
Slice and then chop up the radishes and mushrooms. Then dice the carrot and celery. Then drain the bean sprouts and rinse (if using canned) and chop to break them up, slice up the scallions and wash lettuce leaves. Remember to keep stirring tofu in between these prep items.
Once the tofu is nice and crispy add in the vegetables, except scallions and lettuce, into the pot. Cook for 5 minutes until veggies are crisp tender. Sprinkle the nutritional yeast over the ingredients in the pan.
Combine soy sauce, sugar, chili garlic sauce, and sesame oil in a small dish and mix well to dissolve the sugar then add to the pan, stir well to coat, and cook for 3-5 minutes until sauce is hot.
Add scallions, cook for 1 minute more, and remove from heat. Divide mixture evenly among the 6 lettuce "cups" and enjoy.
1 Lettuce Cup per serving. Recipe makes 6 servings.
Serving Size: Makes 6 servings. 1 Lettuce Cup per serving.
Nutritional Info Amount Per Serving
- Calories: 86.2
- Total Fat: 2.2 g
- Cholesterol: 0.0 mg
- Sodium: 300.7 mg
- Total Carbs: 10.1 g
- Dietary Fiber: 2.7 g
- Protein: 7.1 g
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