Lettuce Wraps

Tonight I made Thai-inspired lettuce wraps using tofu and adapting this recipe for the marinade and sauce.

It was seriously delicious. So much so that L. and I could not stop ourselves from finishing the plate. It was just so tasty and light it was impossible to resist.

The marinade was just the right combo of spicy, sweet and hot. I think it would be delicious on fish or chicken as well. I wound up having to double the marinade to really take on all of my tofu, but I think if you did it on a wide, flat surface, you would be fine.

Thai-Inspired Lettuce Wraps
Adapted from Too Many Chefs Thai-influenced Tofu and Basil with Coconut Rice

1 pound firm tofu
2 tablespoons sesame oil, divided (You can likely use less)
2 tablespoon nam pla (fish sauce)
2 tablespoons soy sauce, divided
1 tablespoon Siracha (or more to taste. I used about 1 1/2 and it was a touch too much)
2 tablespoons lemon juice
1 cup water
1 tablespoon cornstarch
1 can coconut milk, divided
3/4 a can water
1 can brown rice
5-10 mushrooms, sliced
1 small white or yellow onion
1 cup broccoli florets
1 medium zucchini cut 1″ chunks
3 scallions sliced, top green parts reserved
8 lettuce leaves

Cut tofu into slices or strips, whatever your preference is for marinating and eating. We did 5 even sized steaks which were then cut into quarters to marinate the edges. They came out about the size of a fish stick.

Mix 1 tablespoon sesame oil, 2 tbsp fish sauce, 2 tbsp soy sauce, 2 tbsp lemon juice and 1 tbsp siracha. This will be the marinade. Place this into a long, shallow dish and put in your tofu to marinate for about 30 minutes.

Pour the coconut milk and water into a large saucepan. Add 1 can of rice. Bring the rice to a boil then cover and let simmer for 20 minutes. Turn off the heat and let the rice sit covered for another 10 minutes.

Heat a large pan and add in enough sesame oil to coat the bottom of the pan. We used our Le Cruset grill pan and it left nice char marks on the tofu. Remove tofu from marinade, reserving the marinade. Cook the tofu until firm, flipping once during the process. Remove the tofu to another plate.

In the same pan, adding more oil if necessary, add in the mushrooms. Let those cook for a bit, then add in the onions and white scallion parts. Finally add in the broccoli and zucchini. Stir fry the dish until the vegetables begin to cook through, reducing in size and browning slightly. Pour in the remaining marinade, letting it reduce as your stir-fry. When the marinade has reduced, dissolve cornstarch in 1 cup cold water and add into pan. Let the vegetables simmer in the sauce for about 5 minutes.

To serve, we put the rice in side bowls, laid out a plate of the tofu strips, a plate of lettuce leaves and a bowl of veggies. Lay down the tofu strips, add on some veggies and then top it all with scallions.

Since we used smaller lettuce leaves, we were only able to fit 1 or 2 tofu strips and some vegetables onto a leaf. We then rolled them up and ate them like tacos. They were delicious!