Lettuce Tofu Wraps – Spicy Tofu wraps

Lettuce and tofu wraps are hearty filling and low carb, low gi, vegan and healthy meal that takes 20 minutes to make. If you are trying to eat healthily and looking for more vegetarian options these spicy tofu wraps should be totally in your recipe repertoire.

if someone had told me to eat tofu a few years ago I would always have suspected their judgment of food and never have allowed them to order my food (even though I am a vegetarian) Come on! There are so many vegetarian options out there, why do you have to eat Tofu :).

But it changed accidentally when my husband bought me few packs of tofu when it was his turn to grocery shop. I am totally against food wastage so I had to look up ways to make tofu interesting. The first recipe that I chanced upon in my quest to cook something with tofu was These Pioneer Woman lettuce and Tofu wraps.

I made the Pioneer woman’s lettuce and tofu recipe and found them really good. For the next recipe I tried Tofu in an Indian curry which was not encouraging at all but in Thai curry we simply adored it. It was any bodies guess that texture of tofu is such that it is bland in itself but acts like a sponge and absorbs the flavor beautifully. In my opinion, asian/oriental flavors work better than Indian flavors may be few exceptions here and there.

Savory and crisp these are refreshing and filling meal in which tofu is fried with flavourful Asian sauces and wrapped in fresh and crisp lettuce. I had always made them without peanuts somehow, but last time I made I added crushed spicy fried peanuts and it was so good that I am never going to make it without crushed spicy peanuts.

If fresh lettuce is not in season or not available you can use simple cabbage leaves or purple cabbage to make these spicy Lettuce Tofu wraps and they still taste excellent.

Print Recipe

Lettuce wraps

Course

appetizer, brunch, side dish, snack

Cuisine

Asian

Servings

4

Ingredients

• 300 g bell peppers Mixed colored capsicum
• 2 Tbsp Oil
• 2 Tbsp dark soy sauce
• 2 Tbsp light soy sauce
• 2 Tbsp green chili sauce
• 2 Tbsp tomato ketchup
• 1 Tbsp Liquid jaggery
• salt to taste
• 1 Tsp red chili powder
• 1 Tsp cumin powder
• 3 tbsp chopped Coriander leaves

Course appetizer, brunch, side dish, snack Cuisine Asian Servings 4 Ingredients 300 g bell peppers Mixed colored capsicum 2 Tbsp Oil 2 Tbsp dark soy sauce 2 Tbsp light soy sauce 2 Tbsp green chili sauce 2 Tbsp tomato ketchup 1 Tbsp Liquid jaggery salt to taste 1 Tsp red chili powder 1 Tsp cumin powder 3 tbsp chopped Coriander leaves

Instructions

1. Cut tofu into small cubes
2. Heat up 1 tbsp oil in the thick bottom pan and saute three types of bell peppers/ capsicum for 2-3 minutes.
3. Remove from heat and keep them aside.
4. Now In the same pan stir fry the tofu cubes till these are slightly brown towards the edges.
5. Remove from the pan and keep it aside.
6. To prepare the sauce, in the same pan add remaining one tbsp of oil.
7. Add grated ginger and garlic, both light and dark soya sauce, liquid /solid jaggery, chilli sauce, tomato ketchup. Mix everything and add 1/4th cup of water to the pan.
8. Cook the sauce for a minute and add fried capsicum and tofu, red chilli powder and cumin powder. Mix to coat well with sauces and remove from heat.
9. Sprinkle some coriander leaves and keep the filling aside
10. Allow it to slightly cool down and
11. Take fresh lettuce/ cabbage/ purple cabbage and spoon out crispy and spicy tofu filling in the leaves. Roll them like a wrap or just serve them as a small handy bowl which is edible.
12. Any which way it tastes delicious.