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Tofu Lettuce Wraps

What you need: 

1 pound extra firm tofu, drained and diced to bite sized squares
salt and pepper, to taste
red pepper flakes, to taste
tamari soy sauce or Bragg's, to taste
3 tablespoons chopped garlic
2 tablespoons chopped ginger
2 1/2 cups shiitake mushrooms, chopped
1 head lettuce or Napa cabbage, large leaves removed

What you do: 

1. Preheat oven to 350 degrees F. Spread tofu out on a cookie sheet. Sprinkle with salt, pepper, red pepper flakes, and soy sauce. Bake for 35-45 minutes.
2. When that is almost done, heat up wok or frying pan and throw in the chopped garlic and ginger. Fry for about 5-7 minutes until they are softer. Throw in the shiitakes.
3. At this time, you can add more soy sauce, usually about 4 or 5 shakes. Also, if you’d like, some more salt and pepper and red pepper flakes.
4. Cook about another 10-12 minutes, then add the tofu and finish up the cooking, about 2-5 minutes. Spoon the mixture into the lettuce/cabbage leaves and roll them up!
Enjoy!'

Preparation Time: 
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

I took the idea of this recipe, and fried the tofu, then sauteed white mushrooms, green onion, and cilantro in teriyaki sauce, and added it all to red leaf lettuce with avocado. I didn't know how to roll them...so we ended up eating them mainly with a fork..but it was good!  ^-^

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ok guys and dolls I made this again tonight because i wanted something GOOD and FAST! I switched up a little bit, tonight i added a little liquid smoke, mushrooms, and roughly chopped peanuts as I didnt have any water chestnuts.  WOW...yummmmmo! i had 5 wraps hahahaha wow.... 

I LOVE this recipe thanks for posting it!!!!

Erin~    ;)b

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Holy crapper!
These were fantastic!
I kinda... changed the recipe.... a lot though.
I used one big portabella, hearts of palm, and previously frozen tofu
I pressed the tofu and cubed it then let it soak up some soy sauce, southern comfort, and rice wine vinegar. also some salt, pepper and thai seasoning.
Then I baked it for about 22 minutes. I was afraid they'd get too crispy so I threw it in the wok with the mushrooms, garlic, and ginger.
Added some hoisin sauce, plum sauce, sriracha hot sauce, and more soy.
Fried up some of the rice stick things and served it as a side to General Tso's.

Oh boy, it was spiiicaayyy and gooood.  ;)b

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I made these for dinner.  One word, AWESOME!  Thanks for such a great recipe.  I made  a peanut dipping sauce to accompany the wraps.  It was a real hit for dinner.  ;)b

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Really good and easy! The only change I made was to add some chopped red onion for crunch!

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hi guys.. so i noticed a few of you said it was too salty.. i should have mentioned i have to eat gluten free so my wheat free soy sauce is WAY less sallty then normal soy sauce.
so adjust accordingly!!
glad everyone is enjoying it!!!!!!!!!!!!!

This was great! It was too salty for me with both salt added and soy/tamari sauce. So next time I make it I'll skip the salt altogether and just use  the soy/tamari sauce. I like intense flavor, so I tend to get a little heavy handed with salt anyway! I added a splash of peanut oil when frying the mushrooms, and a splash of lime juice. The red pepper was a nice touch and I think the recipe needs that spiciness.

I wasn't even thinking about how salty the combination of added salt and soy sauce (which I love, and tend to be heavy handed with anyway) would be.  But even considering that, this recipe is delicious.  I'm going to add shredded carrots and bamboo shoots to the leftovers tomorrow. 

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This was really good!! I made it for dinner tonight. I did not have red pepper flakes, but did have some red pepper (cayenne) and sprinkled a little on the food when all combined in the final cooking step, and it worked out great. This was a very simple recipe and easy to make. The baked tofu was so yummy that i need to find another recipe to use it in :)

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Freakin Awsome!
I used reduced sodium soy sause and left out the additional salt, and everything came out perfect. The fresh ginger is a must, really brings it to life. I also stuffed the lettuce wraps with some rice noodles, and after our meal, I used the left-over noodles to get the last little bit out of the wok!

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hi guys.. so i noticed a few of you said it was too salty.. i should have mentioned i have to eat gluten free so my wheat free soy sauce is WAY less sallty then normal soy sauce.
so adjust accordingly!!
glad everyone is enjoying it!!!!!!!!!!!!!

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My wife and I recently decided to become vegetarian and this was the very first time either one of us have ever had tofu.
She thought it was better than PF Changs lettuce wraps and didn't even know it was tofu until I told her later.
I added a bit more crushed red pepper and also added soy nuts for texture. I used olive oil to sautee the ginger, garlic and mushrooms.
I thought about it too late but next time I will add water chestnuts.

I figured calories, one serving which we considered 3 small wraps was 224 calories. That included the tofu, lettuce, garlic, ginger, olive oil, soy nuts and mushrooms!

Great job!

Here's a photo of my final project!

yea i added water chestnuts to mine and also used olive oil the chestnuts gave it that yummy crunch...i love PF changs and i cant tell the difference truly!!! :)

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