I discovered tofu lettuce wraps years ago at PF Changs and boy were they tasty! Most recently for the past two years I’ve been visiting the True Food Kitchen near me in Virginia and they have the most amazing tofu lettuce wraps. I finally just got around to creating my own and I’m in love.
TIP – make sure to use the tofu that comes vacuum sealed like the Wildwood brand or Trader Joes also has this and has new sriracha flavor. This tofu is not in water and is very firm, so easy to chop into small pieces.
6oz package of vacuum sealed tofu (not the kind in water), diced very small
2 garlic cloves, peeled and finely chopped
3 Tbsp soy sauce or tamari
1 Tbsp rice vinegar
1/2 cup whole cashews, roughly chopped
1/3 cup chopped water chestnuts (from a can)
1/3 cup chopped scallions
1/4 cup chopped cilantro
1/2 a fresh lime
6 small ice berg or butter lettuce leaves
In a small bowl mix soy sauce and vinegar and set aside.
Lightly coat a skillet with the oil and warm over medium heat, then add tofu. Saute 5 minutes, stirring occasionally, until lightly browned all around.
Add garlic and cook for 1 minute. Stir in soy sauce and vinegar mixture.
Add water chestnuts, cashews, and scallions and cook 3-4 minutes.
Add cilantro and squeeze lime juice over the mixture. Stir to combine and remove from heat.
Spoon mixture into lettuce cups and garnish with avocado slices and sriracha and serve.