Prep Time
10 minutesServing Size
4 ServingsTurn up the heat with our savory lettuce wraps that are oh-so-filling and full of flavor. Cubed tofu tossed in a sweet, spicy and gingery marinade and then pan-fried to crispy perfection. You might be urged to pop one in your mouth before layering the tofu on butter lettuce leaves. Top them off with pickled veggies and cucumbers for a fresh and crunchy summertime appetizer. You can’t go wrong with this crowd-pleaser.
CONTAINS:
fish/seafood, sesame, soy
Ingredients
Tofu Marinade
Wesson Canola Oil 1/4 cup.
Soy Sauce 1/4 cup.
Oyster Sauce 1/4 cup.
Chili Flakes 1 tsp.
Ginger, minced fine 2 tbsp.
Black Pepper, Ground 1/4 tsp.
Tofu, medium dice 2 cups.
Honey 1/4 cup.
Butter Lettuce 4 leaves.
Pickled Vegetables, divided into 4 portions 1/2 cup.
Cucumber, fresh, cut into strips, divided into 4 portions 1/2 cup.
Method
Tofu Marinade
In a small mixing bowl, whisk together soy sauce, oyster sauce, chili flakes, ginger, black pepper, and honey until honey is dissolved. Add diced tofu and toss to coat evenly.
Cover and set aside.
Cooking
In a large pan over medium-high heat, add Wesson Canola Oil and heat for 1 minute.
Once oil is hot, using a perforated spoon or scoop, remove tofu from marinade and add to hot pan. Cook each side for 1 minute, until crisp.
Once tofu is cooked, add back to marinade, and toss until evenly coated.
Cover and set aside.
Assembly Method
To prepare the lettuce wraps, wash and pat dry butter lettuce leaves.
Divide tofu into 4 portions on each lettuce leaf. Top each lettuce wrap with pickled vegetables and fresh cucumber.
Remix
To make this recipe vegan, sub oyster sauce for a vegan alternative.
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