Chinese · Lunch
Tofu and Vegetable Lettuce Wrap
Warm seared tofu cubes tossed with shredded carrot, cucumber and scallion in a soy-sesame-ginger dressing, spooned into crisp lettuce cups. A scatter of crushed peanuts and cilantro adds crunch and freshness. Light, handheld and quick, this wrap balances umami depth with cool raw vegetable crunch.
$4
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
336Calories
18.9gProtein
22.1gFat
17.8gCarbs
6.8gSugar
5.4gFiber
1120mgSodium
0mgChol
3.6gSat Fat
650mgPotassium
220mgCalcium
3.4mgIron
0mcgVitamin B12
9.5mgVitamin C
vegetarian
low-carb
low-calorie
high-fiber
rich-umami
thirty-min-meals
hidden-gems
vegan
low-calorie
Instructions
1
Prep
Press tofu block between paper towels for 10 minutes to remove excess moisture, then cut into 1/2-inch cubes. Mince garlic and grate 1 tsp fresh ginger; slice scallion.
2
Marinate
Toss tofu cubes with soy sauce, sesame oil, grated ginger and minced garlic; let sit 10 minutes.
3
Sear
Heat vegetable oil in nonstick skillet over medium-high heat. Add marinated tofu and sear 6–8 minutes, turning occasionally, until golden and crisp on most sides.
4
Plate
Toss seared tofu with julienned carrot, cucumber, scallion and rice vinegar. Spoon into lettuce leaves, scatter peanuts and cilantro over top, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g firm tofu
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp sesame oil
- 2 clove2 clove garlic
- 22 scallion
- 1/2 cup60g carrot
- 1/2 cup60g cucumber
- 88 large lettuce leaves (iceberg)
- 2 tbsp2 tbsp peanuts, roasted
- 2 tbsp2 tbsp cilantro
- 2 tsp2 tsp rice vinegar
- 1 tsp1 tsp vegetable oil
