Vegan Tofu Lettuce Wraps

Steps

1. 1

   Press the tofu for at least 15 minutes, or until it releases excess moisture. Pat it dry, then crumble it into small, bite-size pieces. While the tofu presses, dice the onion, mince the garlic and ginger, slice the scallions, drain and chop the water chestnuts, and separate the lettuce leaves.

   Start 15-minute timer
2. 2

   Heat 1 tablespoon of the oil in a large skillet or wok over medium-high heat. Add the crumbled tofu in an even layer and pan-fry, stirring occasionally, until it develops an evenly golden-brown color and pleasantly chewy edges, about 7–10 minutes.

   Start 10-minute timer
3. 3

   Transfer the browned tofu to a bowl, leaving any remaining oil in the pan.

4. 4

   Add the remaining 1 tablespoon oil to the same skillet. Add the diced onion and cook for 2–3 minutes, stirring, until it begins to soften.

   Start 3-minute timer
5. 5

   Add the minced garlic, ginger, sliced scallions, and chili paste. Stir-fry for about 1 minute, until the aromatics are fragrant and the chili paste is evenly distributed.

   Start 1-minute timer
6. 6

   Return the browned tofu to the skillet and add the drained water chestnuts. Toss and cook for 1–2 minutes, just until the chestnuts are heated through while retaining their crunch.

   Start 2-minute timer
7. 7

   Add the soy sauce and vegan oyster sauce. Stir thoroughly to coat the tofu and vegetables, then cook for 1–2 minutes until the sauce is absorbed and the filling looks glossy. If using hoisin sauce instead of vegan oyster sauce, use it in the same quantity.

   Start 2-minute timer
8. 8

   Taste the filling and adjust the seasoning if needed. Remove the skillet from the heat.

9. 9

   Spoon the warm tofu filling into the prepared lettuce leaves. Finish with crushed peanuts and the reserved sliced scallions, then serve immediately so the lettuce remains crisp.