Tofu Lettuce Cups

Tacos, but ~asian~. I love the lettuce cups from P.F. Chang’s more than anything so I wanted to try and make some myself cause I was really craving them this week. What better filling than tofu and shrooms? These are so yummy and actually super easy to keep in the fridge and assemble really fast.

  • I used butter lettuce as my shell thing but you can use any kind you want! I like the butter because its nice and leafy and I personally don’t enjoy the crunchy romaine or cabbage as much
  • I used regular white mushrooms but shiitake or criminology would also work great. Mix up your mushrooms for a cool texture trip!
  • You can add any other veg toppings you want. I went with radishes cause I have a zillion of them and I need to eat them somehow. You could also put carrots on it, but you will never see me putting carrots on anything since they are the spawn of satan
  • This recipe is vegan!
  • I forgot to pick up green onions from the market which I felt would tie everything together so definitely add those!!!

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Makes 4 servings

Ingredients:

  • 1 pack of extra firm tofu
  • 1 pack of mushrooms of choice
  • 1 head of butter lettuce
  • 2 cups of rice
  • 2 tbsp soy sauce
  • 2 tbsp hoisin sauce
  • 1 tsp sriracha
  • 1 tbsp sushi rice vinegar
  • 1 tsp ginger
  • 1 tsp miso paste
  • shake of garlic powder
  • cilantro
  • radishes
  • sesame seeds
  • green onions

Directions:

  1. Cook your rice according to package instructions.While it is cooking wash and chop your mushrooms and radishes and press your tofu to get any extra moisture out.
  1. Bring a large pan to medium high heat. Throw in your mushrooms and DON’T TOUCH THEM. DON’T DO IT. YOU GOTTA LET THOSE BOYS CRISP UP.
  2. Once the mushrooms have softened a bit (about 5 minutes) dice the tofu and throw it in with the mushrooms. Give it a stir and then DON’T TOUCH!!
  3. Mix up the sauce. Add soy sauce, hoisin, ginger, sriracha, miso paste, pepper, and garlic powder to a bowl and whisk it up. Once the tofu has been crisped (about 5 minutes, it won’t get super crispy just browned on the bottoms) turn the heat down to medium-medium low and add the sauce, stirring occasionally.
  1. Chop up any cilantro stems and throw it in the pan with the tofu and mushrooms. Add rice vinegar to the cooked rice and fluff with a fork, taste for seasoning. Wash your lettuce and chop up any other toppings.
  2. To assemble, place one or two leafs of lettuce down per taco (depending on the size). Add a bit of the rice and spoon the tofu and mushrooms on top. Add radishes, green onions, sesame seeds, and a little extra sauce on top if you have it.

So easy! So tasty! Let me know what you guys think!

One Comment Add yours

  1. Love using lettuce for a wrap, and these look quite tasty.

    Liked by 1 person

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