Best Lettuce Wraps With Hoison Mustard Tofu Recipes

LETTUCE WRAPS

Lettuce Wraps image

Vegetarian lettuce wraps with tofu and mushrooms that taste just like the famous P.F. Chang's lettuce wraps. All the flavor for a fraction of the calories!

Provided by Erin Clarke / Well Plated

Time 25m

Number Of Ingredients 14

Ingredients

3 tablespoons hoisin sauce
3 tablespoons reduced-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon sesame oil
2 teaspoons canola oil ( or grapeseed oil)
1 packages (12 to 14 ounces) extra-firm tofu (do not use silken)
8 ounces baby bella cremini mushrooms (finely chopped)
1 can (8 ounces) water chestnuts (drained and finely chopped)
2 cloves garlic (minced)
2 teaspoons freshly grated ginger
1/4 teaspoon red pepper flakes (omit if sensitive to spice)
4 green onions (thinly sliced, divided)
8 large inner leaves romaine lettuce (from a romaine heart or butter lettuce leaves)
Optional for serving: grated carrots (additional red pepper flakes)

Steps:

In a small bowl, stir together the hoisin, soy sauce, rice vinegar, and sesame oil. Set aside.
Press the tofu between paper towels to squeeze out as much liquid as possible. Refresh the paper towels and press again. Heat the 2 teaspoons canola oil in a large nonstick skillet over medium-high. Once the oil is hot, crumble in the tofu, breaking it into very small pieces as it cooks. Continue cooking for 5 minutes, then add the diced mushrooms. Continue cooking until any remaining tofu liquid cooks off and the tofu starts to turn golden, about 3 minutes more. Stir in the water chestnuts, garlic, ginger, red pepper flakes, and half of the green onions and cook until fragrant, about 30 seconds more.
Pour the sauce over the top of the tofu mixture and stir to coat. Cook just until you hear bubbling and the sauce is warmed through, 30 to 60 seconds.
Spoon the tofu mixture into individual lettuce leaves. Top with remaining green onions, grated carrots, and additional red pepper flakes as desired. Enjoy immediately.

Nutrition Facts : ServingSize 1 (of 4), Calories 169 kcal, Carbohydrate 21 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 1 mg, Fiber 4 g, Protein 11 g, Sugar 8 g, UnsaturatedFat 4 g

LETTUCE WRAPS WITH HOISON-MUSTARD TOFU

Lettuce Wraps With Hoison-Mustard Tofu image

This recipe comes from Isa Chandra Moskowitz's book Appetite for Reduction - 125+ fast & filling low-fat vegan recipes. Isa recommends serving this with her recipes Unfried Fried Rice & Five-Spice Delicata Squash which can be found in her book. I made these for some non vegan friends who were weary of tofu but they said these were amazing!! This recipe is very easy & the result is cool & crisp on the outside while warm & sweet on the inside. YUM!!

Provided by Mindelicious

Categories Soy/Tofu

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 (14 ounce) package extra firm tofu, 1/2 inch cubes
2 teaspoons soy sauce
1 teaspoon sesame oil
1 red bell pepper, seeded and diced small
1 small onion, diced small
3 garlic cloves, minced
1/4 teaspoon red pepper flakes (or 1/2 tsp if you want more spice)
3 tablespoons mirin
2 tablespoons hoisin sauce
2 teaspoons prepared yellow mustard
12 lettuce leaves (iceberg makes a nice pocket for the filling)

Steps:

Tofu: Heat a cast iron or heavy bottomed nonstick skillet over medium heat. Spray with a little non stick cooking spray and add the tofu. "Dry fry" for about 10 minutes carefully flipping about halfway through. Add the soy sauce and toss to coat.
Sauce: Heat another pan over medium heat. Add the sesame oil and saute the red bell pepper, onion, garlic, ginger, and red pepper flakes for about 10 minutes.
Once the veggies are soft and browned add the mirin and let cook for 3 minutes.
Add the hoison & mustard and cook for another minute.
Assemble: Add the tofu to the sauce and toss to coat. Spoon mixture into lettuce leaves and serve immediately. Enjoy!

Nutrition Facts : Calories 135.1, Fat 5.8, SaturatedFat 1.1, Cholesterol 0.2, Sodium 400.8, Carbohydrate 12.4, Fiber 3.1, Sugar 5.6, Protein 10.4