Vegan Tofu Lettuce Wraps

Ingredients

• 1 lb extra-firm tofu (Pressed and crumbled into bite-size pieces)
• 2 tbsp neutral cooking oil (Divided for frying the tofu and aromatics)
• 1 small yellow onion (Diced)
• 3 cloves garlic (Minced)
• 1 tbsp fresh ginger (Minced)
• 3 scallions (Thinly sliced; reserve some for topping)
• 1 tbsp chili paste (Use a vegan chili-garlic paste or similar chili paste)
• 1 8 oz can canned water chestnuts (Drained and chopped or sliced)
• 2 tbsp soy sauce (Use tamari for a gluten-free version)
• 1 tbsp vegan oyster sauce (Preferred option; vegan hoisin sauce may be substituted)
• 1 head iceberg lettuce (Separated into cup-shaped leaves; butter lettuce or romaine also works)
• 0.5 cup peanuts (Crushed, for topping)

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.

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.

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.

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.

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.

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.

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.

Notes

The transcript does not provide exact quantities, so amounts are practical estimates. Vegan oyster sauce is recommended, but hoisin sauce is an acceptable substitute. Iceberg lettuce provides the crunchiest cups; butter lettuce or romaine can also be used. Pressing the tofu is important for faster browning and a chewier texture.

Nutrition per serving

• main
• vegan
• dairy-free
• egg-free
• lettuce wraps
• tofu
• stir-fried
• quick meal