Tofu Lettuce Wraps

These Tofu Lettuce Wraps are full of flavor-filled pieces of tofu, corn, and green onions. I make these with a little spicy kick and Asian twist wrapped in cool and crispy romaine hearts.

There are those that have an appreciation for tofu, and there are those that are completely opposed to tofu. My husband is the latter of the two unless the tofu is flavorful and not mushy. These Tofu Lettuce Wraps made him think twice about tofu and they were full of flavor and not mushy! 🙂

I always have tofu in the refrigerator to make a protein-packed meal. There are few tips for making sure these Tofu Lettuce Wraps turn out delicious with great texture. Use extra-firm or firm tofu. Soft or silken tofu will not work in this dish. Add the block of tofu to a large hot skillet with oil, and break the tofu up as soon as you add it to the skillet. I use the top of a whisk for this process, but you can use a fork or spoon. Let the water cook out of the tofu and then add the other ingredients. Slowly add the soy sauce just to make sure you do not make it too salty. You can always add more but you cannot take it out. You can always change up the additions and seasonings to your liking. This version is my ultimate favorite.

These Tofu Lettuce Wraps are a quick and easy satisfying meal!

Print Recipe

Tofu Lettuce Wraps

Flavor-filled pieces of tofu, corn, and green onions with a little spicy kick and Asian twist wrapped in cool and crispy romaine hearts.

Prep Time5 minutes mins

Cook Time15 minutes mins

Total Time20 minutes mins

Course: Main Dish

Servings: 4 -6

Ingredients

• 2 T vegetable oil
• 1 12-14 oz package extra firm tofu
• 3/4 cup frozen corn thawed
• 5 sliced green onions divided
• salt and pepper to taste
• 1/2 t chipotle chili pepper or chili powder for less spice
• 1/4 cup low sodium soy sauce tamari, or liquid aminos
• 1 t hoisin sauce
• romaine lettuce hearts washed and dried

Instructions

• Heat oil in a large nonstick skillet over medium-high heat. Add the block of tofu, and break it up into small pieces. (I use the top of a whisk to break up the tofu.) Cook the tofu for 5 to 10 minutes, turning frequently, until the liquid cooks off and the tofu starts to turn golden brown. Sprinkle some salt and pepper over the tofu.
• Add the corn and 3 of the sliced green onions to the tofu and cook for 2 to 3 minutes.
• Add the chili powder and stir to incorporate.
• Add the soy sauce, starting with just 2 tablespoons. Taste the tofu to determine if you want to add more soy sauce. If so, add 1 tablespoon at a time. (You do not want the tofu to be too salty.)
• Add the hoisin sauce, and stir for 1 more minute.
• Remove the skillet from the heat.
• Spoon the tofu mixture into individual romaine hearts. Sprinkle the remaining sliced green onions over the top.
• Enjoy!

Notes

Recipe Adapted from: The Pioneer Woman