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.
- 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
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.