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–+ servings
Lettuce Wraps With Hoison-Mustard Tofu
Jon Simon

Lettuce Wrap Recipe | Vegan Hoisin-Mustard Tofu, 25 Min

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Crispy dry-fried tofu tossed with caramelized bell pepper, onion, ginger, garlic, and a hoisin-mustard sauce, folded into crisp butter lettuce cups. Naturally vegan, gluten-free with tamari, 11g protein and 169 calories per serving, ready in 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients
 
 

  • 14 ounces firm tofu extra-firm works best; press to remove moisture
  • 1 tablespoon non-stick cooking spray for dry-frying tofu
  • 2 tablespoons soy sauce use tamari for gluten-free
  • 1 tablespoon sesame oil for sautéing vegetables
  • 1 medium red bell pepper finely chopped
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • ½ teaspoon red pepper flakes adjust to taste
  • 1 tablespoon mirin Japanese rice wine
  • 2 tablespoons hoisin sauce use gluten-free certified brand for GF
  • 1 tablespoon mustard Dijon or yellow, adjust to preference
  • 8 leaves butter lettuce or iceberg, rinsed and patted dry

Equipment

Method
 

  1. Heat a cast iron or heavy-bottomed nonstick skillet over medium heat. Spray with nonstick cooking spray and let it come to temperature.
    heat skillet for tofu
  2. Cube the pressed tofu into ¾-inch pieces and add to the skillet. Dry-fry for about 10 minutes, flipping halfway through until golden brown on multiple sides. Drizzle the soy sauce (or tamari) over the tofu and toss to coat.
    dry fry tofu golden brown
  3. In a second pan, heat the sesame oil over medium heat. Add the chopped red bell pepper, onion, garlic, ginger, and red pepper flakes. Sauté for about 10 minutes until the vegetables soften and start to caramelize at the edges.
    saut vegetables until browned
  4. Add the mirin to the vegetable mixture and simmer for 3 minutes to cook off the alcohol and concentrate the sweetness.
    mirin adds sweet harmony
  5. Stir in the hoisin sauce and mustard, cooking for another minute until the sauce is glossy and well combined. Add the dry-fried tofu to the sauce and toss to coat every piece thoroughly.
    transform dish with sauce
  6. Spoon the tofu and sauce mixture into the fresh lettuce leaves, serving immediately while warm and the lettuce is still crisp.

Nutrition

Serving: 2servingCalories: 169kcalCarbohydrates: 14gProtein: 11gFat: 8gSaturated Fat: 1gCholesterol: 0.2mgSodium: 718mgFiber: 3gSugar: 6g

Notes

Net carbs: 11g per serving (14g total carbs minus 3g fiber). Per serving = 2 lettuce wraps.
Substitutions: Press the tofu beforehand for crispier texture (30 minutes between two plates with a weight on top, or 10 minutes in a tofu press). Swap soy sauce for tamari and use a certified gluten-free hoisin brand for fully gluten-free. For a diabetic-friendly variant, use sugar-free hoisin (or whisk together 2 tablespoons of natural peanut butter, 1 tablespoon tamari, 1 teaspoon rice vinegar, and a few drops of monk fruit syrup as a substitute).
Storage: Store the tofu-vegetable filling and the lettuce leaves separately. Filling holds for 3 days in an airtight container in the fridge. Lettuce stays crisp 4-5 days wrapped in paper towels.
Reheating: Reheat the filling in a skillet over medium heat for 3-4 minutes until warmed through. Avoid the microwave on high — it can soften the tofu. Assemble into fresh lettuce cups just before serving.

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