Vietnamese Tofu Lettuce Wraps
with bell peppers / cucumbers / peanut dressing

Name: Vietnamese Tofu Lettuce Wraps
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 16 oz Tofu, extra-firm, sliced into 1/2" / 1.3 cm cubes (vacuum-packed preferable); 2 stalks Lemongrass, minced; 1 tsp Ginger, fresh, minced; 3 Tbsp Soy sauce, low-sodium; 1 Tbsp Vinegar, rice; 2 tsp Oil, toasted sesame; 1/2 tsp Honey; 1 Tbsp Oil, cooking; 2 cloves Garlic, chopped; 2 Tbsp Lime juice; 1 Tbsp Peanut butter; 1 Tbsp Soy sauce, low-sodium; 1 tsp Sugar; 1/4 tsp Hot sauce (opt); 3 Tbsp Oil, cooking; 1 Bell peppers, red, thinly sliced; 5 oz Carrots, shredded (look for pre-shredded to save time); 1/2 cup Peanuts, roasted, chopped; 8 oz Cucumbers, diced or cut into matchsticks; 1 head Lettuce, any leafy variety, leaves separated; 1/4 cup Cilantro, fresh, coarsely chopped

Active: 35 Total: 55

Original GF Paleo Vegetarian

These vegetarian lettuce wraps are filled with classic Vietnamese flavors and plenty of fresh crunch. They're deliciously addicting and perfect for sharing family-style.

Ingredients

Metric

Servings:

Vietnamese Tofu:

Tofu, extra-firm - 16 oz , sliced into 1/2" / 1.3 cm cubes (vacuum-packed preferable)
Lemongrass - 2 stalks , minced
Ginger, fresh - 1 tsp , minced
Soy sauce, low-sodium - 3 Tbsp
Vinegar, rice - 1 Tbsp
Oil, toasted sesame - 2 tsp
Honey - 1/2 tsp
Oil, cooking - 1 Tbsp

Peanut Dressing:

Garlic - 2 cloves , chopped
Lime juice - 2 Tbsp
Peanut butter - 1 Tbsp
Soy sauce, low-sodium - 1 Tbsp
Sugar - 1 tsp
Hot sauce (opt) - 1/4 tsp
Oil, cooking - 3 Tbsp

Vietnamese Pork Lettuce Wraps:

Bell peppers, red - 1 , thinly sliced
Carrots - 5 oz , shredded (look for pre-shredded to save time)
Peanuts, roasted - 1/2 cup , chopped
Cucumbers - 8 oz , diced or cut into matchsticks
Lettuce, any leafy variety - 1 head , leaves separated
Cilantro, fresh - 1/4 cup , coarsely chopped

Prep

Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm cubes. (Can be done 1 day ahead)
Lemongrass / Ginger - Prep as directed and combine. (Can be done up to 5 days ahead)
Bell peppers / Carrots / Peanuts - Prep as directed and store separately. (Can be done up to 5 days ahead)
Make dressing - Chop garlic. Combine lime juice, peanut butter, soy sauce (portion for dressing), and sugar in a small bowl and microwave briefly to soften the peanut butter (~15-20 seconds). Add garlic and hot sauce (if using). Whisk in cooking oil (portion for dressing) until sugar is dissolved and dressing is smooth. (Can be done up to 5 days ahead)
Marinate tofu - Whisk together lemongrass, ginger, soy sauce (portion for tofu), vinegar, toasted sesame oil, and honey. Add tofu and toss to coat in marinade. Marinate for at least 20 minutes and up to a day. (Can be done 1 day ahead)
Cucumbers / Lettuce / Cilantro - Prep as directed.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

Heat a large nonstick pan or skillet with cooking oil (portion for tofu) over medium heat. Add tofu in a single layer and sear on both sides until golden brown, drizzling with marinade as it cooks. This should take 6 to 8 minutes total (if needed, cook the tofu in batches, adding some extra oil between each batch).
If dressing was made ahead of time, give it a stir.
Serve lettuce wraps family-style - Set out lettuce leaves, tofu, bell peppers, carrots, cucumbers, cilantro, and peanuts and let everyone fill their lettuce leaves at the table. Serve dressing on the side to drizzle over filling. Enjoy!

Reviews

Ratings

0 reviews