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Best Ever Asian Lettuce Wraps cubed stir fried tofu and Asian sacue 1025

Spicy Asian Lettuce Wrap with Sweet and Sour Sauce

This Asian lettuce wrap offers multi-sensory experience with crunchy and chewy texture and hot, sweet, and sour flavors. 
Vegan, gluten-free
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer, Snack
Cuisine Asian
Servings 6 Wraps
Calories 88 kcal

Ingredients
  

Sweet and Sour Sauce

  • 1 tbsp coconut aminos* (can sub with low-sodium soy sauce)
  • 1 tbsp maple syrup (can sub with honey)
  • 1 tbsp white rice vinegar**
  • 1.5 tbsp lemon juice (cansub with lime juice)
  • 1/4 tsp garlic, minced,
  • 1/8 tsp cayenne pepper (can sub with red chili powder, add more to taste)

Lettuce Wrap

  • 6 leaves Iceberg lettuce (can sub with buttercup lettuce )
  • 2 tbsp coconut aminos (can sub with low-sodium soy sauce)
  • 1 tsp white rice vinegar (see recipe note for sub option)
  • 1 tbsp maple syrup (can sub with honey)
  • 7 ounce tofu, firm or extra-firm (about 2 cups or half a block of tofu, cubed)
  • 1 cup onion (finely chopped)
  • 2 cups crimini mushrooms (or any other type) (finely chopped)
  • 1 cup jicama (can sub with water chestnuts, finely chopped)
  • 1 tsp fresh ginger (minced)
  • 2 cloves garlic (minced)
  • 2 tsp sesame oil (or any other)
  • 1/4 tsp cayenne pepper (can sub with red chili powder, add more to taste
  • 1 pinch salt
  • 1/2 cup cilantro**** (roughly chopped)

Instructions
 

Sweet and Sour Sauce***

  • Combine all the ingredients together in a mixing cup and whisk till well mixed. 
  • This sauce can be stored in refrigerator for up to 5 days.

Lettuce Wrap

  • Wash lettuce leaves under cold water and dry with a paper towel. Alternatively, dry on a clean kitchen towel.. 
  • To make the stir-fry sauce, mix coconut aminos (or low-sodium soy sauce), white rice vinegar, maple syrup, minced ginger and garlic in a bowl. Mix it with a whisk or fork till well-mixed. 
  • In another bowl, add tofu, half of cayenne pepper, and half of stir-fry sauce. Heat 1 tsp of oil in an iron skillet (or any other type) on medium heat. Add tofu and cook it until brown. It does not have to perfectly brown on all sides. Don't let it brown for too long otherwise it may become hard. 
  • While tofu is browning, add 1 tsp of oil in a separate pan on medium heat. A tapered Chinese stir-fry pan works great, but any other type is fine too. 
  • Add onion and cook for 2 minutes or until soft. Add garlic and ginger and cook for a minute. Add finely chopped mushrooms and add a pinch of salt. Cook, stirring often, till mushrooms are soft. Add finely chopped jicama (or water chestnuts). Cook for another 2 minutes. I like jicama to have a bite to it, but if you like it soft, you can cook longer. 
  • Add stir-fried tofu to this mixture and add remaining stir-fry sauce. Mix well for about a minute. Add cilantro and mix. 
  • Cool the mixture till it comes to room temperature. Once cooled, serve with lettuce wrap and sweet and sour sauce. Enjoy!

Notes

*Coconut Aminos is a low-sodium, gluten-free alternative to soy sauce. 
**Can sub with 3/4 tbsp white vinegar +1/4 tbsp water 
***It is good to make the sweet and sour sauce before you start on the lettuce-filling mixture. The flavors in the sauce deepen if made in advance. This sauce can also be made a day ahead.
****Save some cilantro leaves for garnish. 
Make it low-sodium
  1. Serve the wrap with 1 tsp of dipping sauce. 
  2. Add 1 tbsp of water to 1 tbsp of coconut aminos (or low-sodium soy sauce) to make the stir-fry sauce.
Make it low-fat
Cook vegetables by ditch-the-oil sweating method. 
 

Nutrition

Calories: 88kcalCarbohydrates: 12gProtein: 3gFat: 2gSodium: 317mgPotassium: 276mgFiber: 1gSugar: 6gVitamin A: 150IUVitamin C: 8.3mgCalcium: 30mgIron: 0.7mg
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