These days I love having meatless meals after my husband started eating plant-based. I’ve started to cook more vegan recipes at home to be supportive. I have to admit though, that I truly enjoy them myself.
Why plant-based
There are many benefits to cooking plant-based meals. For starters, dealing with produce and tofu is much less messy than preparing meat. The food is easier to digest so I feel less sleepy and my body feels lighter after eating a meal. Not to mention, when eating plant-based meals, I can eat how much I want and not worry about gaining weight. Following a plant-based diet doesn’t mean you have to give up great flavor or texture. That’s why I came up with these tofu lettuce wraps. They’re my vegan version of a chicken lettuce wrap. You may have fallen in love with the one at PF Chang’s. Well, if you love that one, get ready to meet the new meatless love of your life with these tofu lettuce wraps! The secret to making great vegan dishes is to use various ingredients that lend your meals an interesting and exciting texture. If you’re just getting into a plant-based diet or you simply want to lighten up on the amount of meat you eat, try making these tofu lettuce wraps. They will completely surprise you.
Tofu lettuce wrap ingredients
Inside the lettuce leaves, the tofu joins up with water chestnuts, mushrooms, and a rich peanut sauce. It’s bold, flavorful, and fun to eat.
How to cut tofu
To take the texture to the next level, I cut the tofu into very small pieces, which I’ll show you below. Then, I fry them. Once the tofu is fried, it has this super-crunchy and crispy texture. You won’t find bland or boring tofu here!
Cooking process
Tofu lettuce wraps are great for a healthy appetizer if you have guests coming for dinner. They take no time to prepare and hold up really well. Tofu lettuce wraps also work well for a light and healthy dinner. We love them because they’re so refreshing and they really do fill you up, just like any meaty dish would!
More plant-based Chinese recipes
Home Style Tofu (家常豆腐)Kung Pao Cauliflower (宫保菜花)Tofu and Broccoli Stir FryVegan Dan Dan NoodlesGeneral Tso Tofu (Crispy Tofu without Deep Frying)
Lilja Walter is a part of the Omnivore’s Cookbook team and worked closely with Maggie to develop and test this recipe.
