Thursday, July 21, 2016

vietnamese tofu lettuce wraps

So fresh and so clean clean.

When summer rolls around and I ask myself what type of food I'm craving, the answer is always light, but satisfying meals that require minimal cooking - bonus points for not having to turn on the oven.

I live in a small, studio apartment in San Francisco with old appliances and horrible ventilation; a combination that results in my apartment transforming into a sauna when the oven is on for any period of time. You can imagine how fantastic this is in the dead of December when it's freezing outside and all I need to do is bake a batch of cookies to get my apartment warm and toasty for the night. Not so ideal when it's 90 degrees outside, I've toasted a piece of bread under the boiler for a like, a minute and have now found myself standing in front of the open freezer door panting like a dog. Yeah. Not exactly my highlight of the season.

These lettuce wraps are the perfect summer meal because their light and full of veggie goodness, while still being satisfying and filling, no oven required and super minimal stove time. All you need to do is stir fry the tofu for about 5 minutes so it's all crispy and delicious and you're set. The rest of your time is spent staking your lettuce wraps with all the fixings until you've reached total taste and texture nirvana.

Ingredients (Serves 4):
-1 lb extra firm tofu, cubed
- 1 tablespoon sesame oil
- 1/4 teaspoon garlic powder
- 2 heads of red leaf lettuce
- 1 cup cucumber, sliced
- 1 jalapeño, seeded and diced
- 2 scallions, sliced
- 1 small handful fresh cilantro
- 1 small handful fresh mint
- 1 lime
- 1 avocado, cubed
- 2 tablespoons roughly chopped toasted and salted peanuts

For the Peanut Sauce:
- 1/3 cup creamy peanut butter
- 1 tablespoon soy sauce
- Juice of 1 lime
- 2 tablespoons hoisin sauce
- 2-4 tablespoons coconut sugar (or brown sugar)
- 2-5 tablespoons warm water

1. To make the peanut sauce: Whisk all ingredients together in a small bowl, adding more coconut or brown sugar as you go to make it sweeter and more water until you reach desired thickness.

2. Heat the sesame oil in a large pan over medium high heat. Add cubed tofu and sprinkle with garlic powder, salt and pepper. Cook until golden brown and crispy, about 5 minutes.

3. To assemble the lettuce wraps, start with one or two lettuce leafs stacked on top of one another and add tofu, cucumber, jalapeño, scallions, mint, cilantro, avocado and peanuts. Finish with the peanut sauce and a squeeze of fresh lime.



  1. Loving this recipe! It's so easy and fresh and I honestly love crispy tofu and like adding it to any recipe that I can x

    1. Yes! It is totally all of those things! Crispy tofu is such a dream and so easy to make. Hope you give these wraps a try!

  2. This is perfect hot summer days dish! Beautiful and I am sure very tasty! xx

  3. These look so delicious! How does the tofu keep? Can I re-heat it or will it get chewy? And peanut sauce! Yes please!

    1. Thank you! It keeps beautifully and you can totally reheat it without it getting chewy, just throw it in a pan with a bit of oil and re-stir fry it. When I shot this recipe I had a ton of leftovers and did that with the tofu the next day, it was delicious! Oh and the peanut sauce is to die for, so good! :)

  4. I definitely want to try these babies! Fresh and easy to make and full of flavor.
    Our readers would love the see some of these tasty posts at our link party, Dishing it & Digging It link party. The party is live now, every Sunday.


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