Make a tasty vegetarian dinner that feels light and satisfying. Imagine wrapping yummy stuff in lettuce – it’s like an instant refresh! Now, add rice and a flavorful tofu topping, and it becomes super satisfying too. This recipe shows that tofu can go from plain to tasty. Grating it might sound strange, but it gives the tofu a meaty texture when cooked. Mix it with shiitake mushrooms, soy sauce, and hoisin sauce, and you’ll love tofu!
If you can’t find butter lettuce, you can use romaine or radicchio. And if shiitake mushrooms are hard to find, cremini or button mushrooms work well too.
Ingredients For Tofu and Mushroom Lettuce Wraps:
- 1 cup jasmine rice
- 2 tablespoons plus 1 teaspoon soy sauce or tamari, divided
- 3 teaspoons rice vinegar, divided
- 1 package (16 ounces) extra-firm tofu, drained
- 1 bunch scallions
- 3 tablespoons sesame oil, divided
- 1 package (8 ounces) shiitake mushrooms, finely chopped
- 2 teaspoons grated garlic
- 3 tablespoons hoisin sauce
- 1 tablespoon sriracha
- 12 leaves butter lettuce
Directions For Tofu and Mushroom Lettuce Wraps:
- Cook rice as directed on the package, adding 1 teaspoon soy sauce. Drizzle 1 teaspoon vinegar, fluff with a fork, and cover until ready to serve.
- Grate tofu on a big grater and place on a plate lined with a towel. Press gently with another towel. Slice scallions, keeping dark green parts separate.
- Heat 2 tablespoons oil in a big nonstick skillet on medium-high. Add tofu; cook until crispy and golden brown (about 6 minutes). Add mushrooms; cook until softened (3 to 4 minutes). Stir in white and light green scallion slices and garlic; cook until tender (about 3 minutes).
- Stir in hoisin, sriracha, 2 tablespoons soy sauce, and 1 tablespoon oil; cook, stirring constantly, until tofu is coated and sauce is caramelized (about 3 minutes). Stir in 2 teaspoons vinegar.
- Serve tofu mix and rice in lettuce leaves. Top with dark green scallion slices. Enjoy!
Storage Ideas
- Separate Components: If you have leftover components (tofu mixture, rice, and lettuce leaves), store them separately. Keep the tofu mixture in an airtight container, the rice in another container, and the lettuce leaves in a plastic bag or container.
- Airtight Containers: Store the tofu mixture in an airtight container to maintain its freshness. This will prevent any odors from the fridge from affecting the flavors.
- Refrigerate Tofu Mixture: Place the tofu mixture in the refrigerator promptly after it cools down. Ideally, consume leftovers within 2-3 days for the best taste and texture.
- Freezing Tofu Mixture: You can freeze the tofu mixture if you want to save it for a longer period. However, freezing may change the texture slightly. Use a freezer-safe container and label it with the date.
- Reheat Separately: When reheating, consider reheating the tofu mixture and rice separately. This helps maintain the individual textures and flavors.
- Fresh Lettuce Leaves: Keep the lettuce leaves separate until you’re ready to eat. This prevents them from becoming soggy. Wash and dry the leaves before storing them to make them ready to use.
- Meal Prep Containers: If you plan to take these wraps to work or on a picnic, assemble them in meal prep containers. Keep the lettuce leaves and tofu mixture separate until you’re ready to eat.
- Portable Containers: If you’re taking these wraps on the go, consider using portable containers that keep the components from getting squished or mixed together.
- Labeling: If you have multiple containers in the fridge or freezer, label them with the date of preparation. This helps you keep track of freshness.
- Use within a Few Days: For the best taste and texture, try to consume the leftovers within a few days. This ensures that the components stay fresh and flavorful.
| Steps | Ingredients | Instructions |
|---|---|---|
| 1 | 1 cup jasmine rice | Cook rice according to package directions, adding 1 teaspoon soy sauce. Drizzle 1 teaspoon vinegar and fluff with a fork. Cover until ready to serve. |
| 2 | 2 tbsp + 1 tsp soy sauce | Meanwhile, grate tofu on a box grater, transfer to a towel-lined plate, and press gently. Slice scallions, separating dark green parts from white and light green parts. |
| 3 | 3 tsp rice vinegar | Heat 2 tablespoons oil in a large nonstick skillet. Add grated tofu; cook until crispy and golden brown, about 6 minutes. Add chopped shiitake mushrooms; cook until softened, 3 to 4 minutes. |
| 4 | 1 16-oz pkg. extra-firm tofu | Stir in white and light green scallion slices and garlic; cook until tender, about 3 minutes. Stir in hoisin, sriracha, remaining 2 tablespoons soy sauce, and remaining 1 tablespoon oil; cook until tofu is evenly coated and sauce is caramelized, about 3 minutes. |
| 5 | 1 bunch scallions | Stir in remaining 2 teaspoons vinegar. Serve tofu mixture and rice in lettuce leaves. Top with dark green scallion slices. |
Ultimately making these Tofu and Mushroom Lettuce Wraps is a fun cooking adventure. It mixes tasty flavors and feels nice in your mouth. The steps are easy, using simple ingredients to make a yummy vegetarian dish. Whether you really like tofu or you’re not sure about it, this recipe shows how tofu can turn into a tasty mix.
It goes well with yummy shiitake mushrooms, soy sauce, and sweet hoisin sauce. You can change some ingredients like lettuce and mushrooms based on what you like. This makes it easy to fit your taste and what you have. When you enjoy the crispy tofu, tasty mushrooms, and just-right rice wrapped in fresh lettuce, you’ll find a healthy and yummy meal. It’s simple to make and really good to eat.
