Vegetarian Thai Lettuce Wraps
Fast and easy Thai Lettuce Wraps are full of golden seared seasoned tofu, sweet-salty sauce, fresh vegetables all in cool lettuce leaves. It's a vegan/vegetarian appetizer or main course that's healthy, incredibly delicious and full of fresh flavors!
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Appetizer, Main Course
Cuisine: American, Thai
Diet: Low Calorie, Vegan, Vegetarian
Servings: 4 (total yield of filling: 2 ¾ cups)
Calories: 230kcal
Sauce
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon vegetarian oyster sauce
- 1 tablespoon vegan fish sauce
- 2 tablespoons brown sugar
- 1 teaspoon lemon zest
- ½ teaspoon red pepper flakes
Filling:
- 2 tablespoons vegetable oil
- 16 ounces extra-firm tofu excess moisture dabbed with paper towel; cut into ½-inch to ¾-inch cubes
- Salt and pepper to taste
- ½ cup matchstick cut carrots
- ¼ cup diced red onions
- 5 cloves garlic peeled and diced
- 2 tablespoons chopped green onions
- 2 tablespoons roasted, unsalted chopped peanuts
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons freshly squeezed lemon juice
Wraps
- 8 romaine lettuce leaves trimmed and cut the stems (or other large lettuce leaves)
- ½ teaspoon black sesame seeds optional
Make the sauce
In a small bowl, combine the soy sauce, oyster sauce, fish sauce, brown sugar, lemon zest, and red pepper flakes stir or whisk until the sugar has dissolved. Set aside.
Cooking the filling
Heat a non-stick wok or large non-stick skillet over medium high heat. Add the oil. When hot, add the tofu in a single layer. Lightly salt and pepper.Sauté, stirring and flipping the tofu as needed, until the tofu is lightly golden (5-10 minutes). Add the sliced carrots, red onions, minced garlic and cook for 2 minutes, stirring continuously.
Add the prepared sauce, Stir constantly for another 2 minutes. The sauce will absorb into the tofu and vegetables.
Toss in the green onions, peanuts, then season with salt and pepper.
Turn off the heat. Add the fresh cilantro and lemon juice; stir to absorb into the tofu mixture.
Serving sizes
This recipe makes 4 servings of 2 wraps per serving. More a larger main dish it could be split into 2 servings.
- Variations
Soft or crisp lettuce leaves can be used. Softer lettuce is better for wrapping. Crisp lettuce creates lettuce cups that are crispy and refreshing.
- Additional vegetables can be added to extend the filling.
How to Store
The cooked filling can be kept in the refrigerator for up to 2 days. Reheat in a skillet over medium heat or in the microwave. The sauce can be made 2-3 days in advance and stored in an airtight container in the refrigerator.
Calories: 230kcal | Carbohydrates: 18g | Protein: 13g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Sodium: 1003mg | Potassium: 530mg | Fiber: 3g | Sugar: 10g | Vitamin A: 7670IU | Vitamin C: 9mg | Calcium: 91mg | Iron: 3mg