Inspired by fatgirltrappedinaskinnybody.com
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Ingredients
for 4 servings
Sauce
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1 cup water (240 mL) -
½ cup soy sauce (120 mL) -
¼ cup sesame oil (60 mL) - 6 cloves garlic, minced
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1 tablespoon fresh ginger, minced -
¼ cup brown sugar (55 g) -
2 tablespoons sriracha -
¼ cup rice wine vinegar (60 mL) -
⅓ cup scallions, sliced (35 g)
Wraps
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14 oz tofu, 1 package (395 g) -
1 tablespoon sesame oil - 1 medium yellow onion, diced
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2 ½ cups mushroom, chopped, such as shiitake (185 g) -
1 tablespoon garlic, minced -
8 oz water chestnuts, 1 can, sliced, drained and finely chopped (225 g) -
⅓ cup scallions, sliced (50 g) -
½ cup canola oil (120 mL) -
7 oz rice noodle (200 g) - 1 head iceberg lettuce
Nutrition Info
Powered by- Calories 762
- Fat 49g
- Carbs 67g
- Fiber 4g
- Sugar 21g
- Protein 17g
Estimated values based on one serving size.
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Preparation
- Remove the tofu from its packaging and drain. Wrap tofu in a kitchen towel and find a heavy object to place on top of tofu, leave it there for 10-20 minutes, until tofu feels more tender.
- Make the sauce: In a medium bowl, combine the water, soy sauce, sesame oil, garlic, ginger, sriracha, brown sugar, rice wine vinegar, and scallions, and stir. Set ½ cup (120 ml) of the sauce aside.
- Crumble the tofu into the marinade, cover, and refrigerate for 1 hour.
- In a medium wok or skillet over medium heat, add the sesame oil and onion, and cook 3 minutes, until onions are translucent. Add the mushrooms and garlic and cook for about 5 minutes, or until the mushrooms are tender.
- Add the marinated tofu to the pan and cook until the majority of marinade cooks off. Add the water chestnuts and scallions. Pour in the reserved sauce. Toss to coat and cook until just heated through. Transfer the tofu mixture to a medium bowl.
- Heat the canola oil in the same pan over high heat until a drop of water sizzles when flicked onto the oil. Fry the rice noodles for about 30 seconds, until puffed up. Transfer the fried noodles to paper towels to drain.
- Slice the core off the head of lettuce and separate into individual leaves.
- Serve with leaves of lettuce, rice noodles, and drizzle remaining sauce over top.
- Enjoy!
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Submit your recipeTips
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tymora
Made it for my family, i’m 16. Its pretty easy!! I ended up having to drain some of the left over liquid because there was a lot. But other than that its really tasty and everyone gave it a thumbs up.
2018-07-19T01:46:59Z Helpful (61) -
Katrena Underdue-Garrison
I made a second time and didn’t add any water to the sauce and it was perfect. I also added in some diced red peppers and replaced the brown sugar in the sauce with maple syrup and used romaine lettuce.
2018-11-01T14:55:31Z Helpful (51) -
alexismichfenton
Used good old fashion chicken for the protein instead! Amazing! The sauce is incredible!!
2018-07-29T04:05:34Z Helpful (35) -
laureeen05
Definitely finished up with too much liquid! I decided to drain the tofu mixture and place the extra liquid to on side so that the wraps were a lot easier to eat, and then used the liquid later on to male my own ramen: I added rehydrated shiitake mushrooms, miso paste and some homemade vegetarian Dashi to make the soup- tasted amazing!
2018-07-07T06:51:31Z Helpful (34) -
omgronnie
don’t add as much water
2018-06-14T17:09:01Z Helpful (23) -
patyholt
Delish! I used Beyond “beef” crumbles instead of the tofu. I let it marinate on the counter while I prepped the rest of the recipe. That seemed to be long enough.
2019-01-23T02:42:35Z Helpful (21) -
Aneleh Thompson
I used ground chicken and followed the directions the same! it turned out amazing!though frying your own rice noodles was like walking a thin line between delicious and dangerous, so be careful!
2018-08-02T04:24:05Z Helpful (18) -
mizzmegatron
I agree not as much water and maybe pan frying the tofu crumbles a bit before the marinade would help get some more liquid out
2018-06-21T01:22:20Z Helpful (17) -
Sophie Kramer
Super yummy using vegan mince meat instead of tofu! Don’t need to let it marinate for an hour when using the mince. Added some extra siracha as well. Would make again for sure!
2019-03-22T03:38:33Z Helpful (11) -
Lauren Ball
I wanted to make lettuce wraps with ground turkey so I looked for a recipe on here and found this one. I pretty much followed the recipe, except I didn’t have time to make the sauce. So I cooked the meat with a few dabs of soy sauce, drained it and then poured in some Sweet Baby Ray’s Honey Teriyaki mixed with some soy sauce to make it more savory. Sooo good
2018-10-05T03:38:07Z Helpful (9) -
Amanda Radford
I only added about half the water, and about a 1/8 cup sesame oil, and 1tbs of siracha bc i dont like much like spice But it turned out delicious anyways
2018-07-07T02:15:02Z Helpful (9) -
fayble
These were so yummy! I really like using butter lettuce for lettuce wraps and we accidentally added too much sriracha but it was really good. If you like spice I suggest adding a little more then it says. Delicious 😋
2018-06-27T16:15:26Z Helpful (9)
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