MY Tofu Veggie Stuffed Asian Lettuce Wraps

MY Tofu Veggie Stuffed Asian Lettuce Wraps
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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of MY Tofu Veggie Stuffed Asian Lettuce Wraps calories by ingredient
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Introduction

My take on Tofu lettuce wraps. Can swap soy crumbles for tofu and skip the 2nd & 3rd step and just add at the end with veggies. Can also nix tofu all together or swap for more veggies. This is on the spicy side so either cut down on the chili garlic sauce or nix it for no spice. My take on Tofu lettuce wraps. Can swap soy crumbles for tofu and skip the 2nd & 3rd step and just add at the end with veggies. Can also nix tofu all together or swap for more veggies. This is on the spicy side so either cut down on the chili garlic sauce or nix it for no spice.
Number of Servings: 6

Ingredients

    8 oz. firm Tofu, cut into small cubes
    2 tsp. garlic powder
    1 tbsp. cornstarch
    1/2 cup sliced & chopped radishes
    1/2 carrot
    1 small celery stalk
    1 cup bean sprouts
    3/4 cup white button mushrooms
    2 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)

Directions

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.

. 1 Lettuce Cup per serving.

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