Restaurant-Style Tofu Lettuce Wraps
Recipe information
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Cooking:
40 min.
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Servings per container:
8
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Source:

Ingredients for - Restaurant-Style Tofu Lettuce Wraps

1. Extra-firm tofu, drained - 1 (12 ounce) package
2. Soy sauce - ¼ cup
3. Brown sugar - 3 tablespoons
4. Rice wine vinegar - 1 tablespoon
5. Dry sherry (Optional) - 1 tablespoon
6. Water - ¼ cup
7. White sugar, or to taste - ¼ cup
8. Soy sauce - 3 tablespoons
9. Hoisin sauce - 2 tablespoons
10. Oyster sauce - 2 tablespoons
11. Rice wine vinegar - 1 tablespoon
12. Chile-garlic sauce (such as Sriracha®), or more to taste - 1 teaspoon
13. Cornstarch, or as needed (Optional) - 1 teaspoon
14. Sesame oil, divided, or to taste - 2 teaspoons
15. White onion, chopped - 1 large
16. Garlic, chopped - 2 cloves
17. Straw mushrooms, drained and chopped - 1 (15 ounce) can
18. Water chestnuts, drained and chopped - 1 (8 ounce) can
19. Bamboo shoots, drained and chopped - 1 (8 ounce) can
20. Radicchio, chopped - 1 medium head
21. Bean sprouts - 1 (8 ounce) package
22. Fried noodles (such as La Choy®) - 1 (5 ounce) can
23. Chopped peanuts - 1 (5 ounce) can
24. Chopped carrot - ½ cup
25. Green onions, chopped - ½ cup
26. Romaine lettuce leaves - 1 (10 ounce) bag

How to cook deliciously - Restaurant-Style Tofu Lettuce Wraps

1. Stage

Place tofu in an airtight container and freeze for 24 hours. Remove from container and thaw, at least 3 hours. Squeeze out excess moisture with your hands or place tofu on paper towels and lay a heavy cutting board on top.

2. Stage

Whisk 1/4 cup soy sauce, brown sugar, 1 tablespoon rice wine vinegar, and sherry together in a bowl to make the cooking sauce.

3. Stage

Whisk water, white sugar, 3 tablespoons soy sauce, hoisin sauce, oyster sauce, 1 tablespoon rice wine vinegar, and chile-garlic sauce together in a small saucepan over medium-low heat. Add 1/4 teaspoon cornstarch at a time and whisk until thickened, 3 to 5 minutes. Store special sauce in the refrigerator until ready to serve.

4. Stage

Chop tofu roughly into small pieces. Heat 1 teaspoon sesame oil in a large skillet over high heat. Add tofu when oil is hot; stir-fry until tofu is browned, about 5 minutes. Set tofu aside in a bowl.

5. Stage

Heat remaining sesame oil in the skillet over high heat. Saute onion and garlic until browned and any excess liquid is absorbed, about 2 minutes. Add mushrooms, water chestnuts, and bamboo shoots. Cook over medium-high heat until any excess liquid is absorbed, 2 to 3 minutes. Add cooking sauce to the skillet and stir. Add tofu to the skillet. Cook until sauce is thickened and all vegetables are tender, 2 to 3 minutes more. Remove from heat.

6. Stage

Place radicchio, bean sprouts, noodles, peanuts, carrot, and green onions in individual bowls. Place tofu mixture in a serving bowl. Arrange lettuce leaves on a large plate. Put special sauce in a serving bowl with a spoon. Assemble by placing 2 to 3 lettuce leaves on a plate, topping with tofu and garnishes, and drizzling the special sauce on top.