Tofu Lettuce Wrap
Herb-seasoned tofu tucked into crunchy lettuce leaves and finished with a bold, zesty sauce for a fresh, flavorful bite.
Allowed for Ideal Protein phases 1 to 3.
Ingredients
- 3 tbsp. Tamari or Soy Sauce
- 2 tsp. Chili Paste
- 1 tbsp. Fresh Lime Juice
- 2 tsp. Sesame Oil
- 14 oz. Firm Tofu, Drained and Pressed
- ½ tbsp. Olive Oil
- 1 cup (About 4 Oz) Mushrooms, Minced
- 2 Garlic Cloves, minced
- 2 tsp. Fresh Ginger, minced
- 2 tbsp. Green Onion, sliced
- 2 tbsp. Fresh Cilantro, minced
- 1 tbsp. Fresh Mint, minced
- 9 Leaves Crisp Butter or Romaine Lettuce
Preparation
Step 1
In a small bowl, whisk together tamari, chili paste, lime juice, and sesame oil. Set aside.
Step 2
Crumble the pressed tofu into small pieces using your hands or a fork.
Step 3
Heat olive oil in a skillet over medium heat. Add mushrooms and cook 3–4 minutes until softened.
Step 4
Add garlic and ginger. Cook 30–60 seconds until fragrant.
Step 5
Add crumbled tofu to the skillet.
Step 6
Pour in the sauce and cook 4–5 minutes, stirring, until heated through and slightly caramelized.
Step 7
Remove from heat and stir in green onion, cilantro, and mint.
Step 8
Spoon the tofu mixture into lettuce leaves and serve immediately. Enjoy!
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