Nyonya Cooking

Tofu Lettuce Wraps

Healthy Asian tofu wraps are great for weekday nights. Spiced with a bit of turmeric, chillies and cumin, these vegan lettuce wraps are extremely flavourful and low in calories too.

5 stars
Grace
Grace

Preparation 15 mins
 Cooking 15 mins

Main

Vegan Spiced Salad Wrap

Malaysian, Thai, Vietnamese

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Nutrition per Serving

293 kcal
15 g
21 g
16 g

Tofu lettuce wraps are simply easy to prepare. With a slight hint of spiciness by adding some chilli powder while delivering a beautiful shade of yellow with turmeric, this vegan wrap is a big hit when I made them as appetizers. If you are planning to have a meal which is light and easy to the stomach, try this tofu wrap recipe. The addition of cumin definitely gave this dish a light earthy and nutty flavour besides contributing to the wonderful aroma.

Which type of tofu to use?

Use medium or firm tofu for this recipe. Silken tofu will be too soft for this recipe and it will not be able to absorb the flavours of the aromatics and spices.

What should I use as wraps?

You may use wheat-flour tortillas, lavash or pita to wrap the tofu filling. I opted for fresh and crunchy iceberg salad. Other types of lettuces such as red leaf, romaine, boston or green leaf can also be used. To save time, you may prepare the vegetables in advance.

Tofu lettuce wraps with peanut sauce

These tofu lettuce wraps are best served with peanut sauce for that punch of flavour. It will definitely enhanced the deliciousness of the wraps.

This recipe is for one serving.

Ingredients

Servings:  
1⁄2
tofu (firm)
1⁄2 tbsp
oil
1⁄2 tbsp
sesame oil
1 tbsp
shallot(s)
1
carrot(s)
2
white mushroom
1⁄4 tsp
cumin powder
1⁄4 tsp
chilli powder
1⁄4 tsp
turmeric powder
1 tsp
sweet soy sauce (kecap manis)
1⁄4 tsp
salt
—
black pepper powder
1⁄4 tsp
sugar
1
scallions

Steps to Prepare

Step 1 of 6

    • 1⁄2 tofu (firm)

Press tofu with a fork until it is crumbled into small chunks.

Step 2 of 6

    • 1⁄2 tbsp oil

Stir-fry tofu chunks with vegetable oil at low heat until golden brown. Set aside.

Step 3 of 6

    • 1⁄2 tbsp sesame oil
    • 1 tbsp shallot(s)
    • 1 carrot(s)
    • 2 white mushroom

Add sesame oil to the pan and stir-fry shallots until softened. Then, add (cubed) carrots followed by mushrooms and continue to stir-fry until cooked.

Step 4 of 6

    • 1⁄4 tsp cumin powder
    • 1⁄4 tsp chilli powder
    • 1⁄4 tsp turmeric powder
    • 1 tsp sweet soy sauce (kecap manis)

Sauté vegetables and tofu with cumin powder, chilli powder, turmeric powder and sweet soy sauce at medium heat.

Step 5 of 6

    • 1⁄4 tsp salt
    • black pepper powder
    • 1⁄4 tsp sugar

Add salt, sugar and black pepper to taste.

Step 6 of 6

    • 1 scallions

If the dish is too dry, add 1 tablespoon of water. Cook till gravy dries up. Garnish with scallions and serve with fresh lettuce.

Published: July 9, 2017

1 Discussions

Robin
5 years ago

Robin

One of the judges of my cooking told me that this is similar to San Choy Bow (Chinese Lettuce Wraps) serves in Chinese restaurants in Perth and Sydney as entrées. It is “extremely” expensive and she never orders it. Expensive because of the meat probably. But, in this recipe the tofu looks like meat :) . So, that’s good.

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