Restaurant-Style Tofu Lettuce Wraps recipe
All Recipes Appetizers and Snacks Wraps and Rolls
Ingredients
- 1 (12 ounce) package extra-firm tofu, drained ¼ cup soy sauce 3 tablespoons brown sugar 1 tablespoon rice wine vinegar 1 tablespoon dry sherry ¼ cup water ¼ cup white sugar, or to taste 3 tablespoons soy sauce 2 tablespoons hoisin sauce 2 tablespoons oyster sauce 1 tablespoon rice wine vinegar 1 teaspoon chile-garlic sauce (such as Sriracha®), or more to taste 1 teaspoon cornstarch, or as needed 2 teaspoons sesame oil, divided, or to taste 1 large white onion, chopped 2 cloves garlic, chopped 1 (15 ounce) can straw mushrooms, drained and chopped 1 (8 ounce) can water chestnuts, drained and chopped 1 (8 ounce) can bamboo shoots, drained and chopped 1 medium head radicchio, chopped 1 (8 ounce) package bean sprouts 1 (5 ounce) can fried noodles (such as La Choy®) chopped peanuts ½ cup chopped carrot ½ cup green onions, chopped 1 (10 ounce) bag romaine lettuce leaves
Nutrition Info
- 292.3 caloriescarbohydrate: 41.6 gcholesterol: 0.1 mgfat: 10.2 gfiber: 6.6 gprotein: 13.3 gsaturatedFat: 1.7 gservingSize: -sodium: 1284 mgsugar: 17.2 gtransFat: : -unsaturatedFat: : -
Directions Restaurant-Style Tofu Lettuce Wraps
Directions
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Place tofu in an airtight container and freeze for 24 hours. Remove from container and thaw, at least 3 hours. Squeeze out excess moisture with your hands or place tofu on paper towels and lay a heavy cutting board on top.
Whisk 1/4 cup soy sauce, brown sugar, 1 tablespoon rice wine vinegar, and sherry together in a bowl to make the cooking sauce.
Whisk water, white sugar, 3 tablespoons soy sauce, hoisin sauce, oyster sauce, 1 tablespoon rice wine vinegar, and chile-garlic sauce together in a small saucepan over medium-low heat. Add 1/4 teaspoon cornstarch at a time and whisk until thickened, 3 to 5 minutes. Store special sauce in the refrigerator until ready to serve.
Chop tofu roughly into small pieces. Heat 1 teaspoon sesame oil in a large skillet over high heat. Add tofu when oil is hot, stir-fry until tofu is browned, about 5 minutes. Set tofu aside in a bowl.
Heat remaining sesame oil in the skillet over high heat. Saute onion and garlic until browned and any excess liquid is absorbed, about 2 minutes. Add mushrooms, water chestnuts, and bamboo shoots. Cook over medium-high heat until any excess liquid is absorbed, 2 to 3 minutes. Add cooking sauce to the skillet and stir. Add tofu to the skillet. Cook until sauce is thickened and all vegetables are tender, 2 to 3 minutes more. Remove from heat.
Place radicchio, bean sprouts, noodles, peanuts, carrot, and green onions in individual bowls. Place tofu mixture in a serving bowl. Arrange lettuce leaves on a large plate. Put special sauce in a serving bowl with a spoon. Assemble by placing 2 to 3 lettuce leaves on a plate, topping with tofu and garnishes, and drizzling the special sauce on top.