Name: Vegetarian Lettuce Wraps
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Asian

From the Cook

1/5

Warning0 allergens identified

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Heat the oil in a large skillet over medium heat.

Add the onion, ginger and garlic and saute for 5 minutes, until the onions are soft.

Add the tofu and water chestnuts and cook 4 minutes, until heated through.

Stir in the soy sauce, carrots and green onions.

Serve in lettuce cups and top with chopped peanuts.

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Press Your Tofu Properly 🏋️
Wrap extra firm tofu in a clean kitchen towel and place a heavy cast iron skillet on top for 15-20 minutes to remove excess moisture, ensuring it gets crispy and absorbs the sauce flavors efficiently.
Toast Your Peanuts Fresh 🥜
Dry-toast whole peanuts in a skillet for 2-3 minutes before chopping to intensify their nutty flavor and create a superior crunch compared to using pre-roasted versions.
Chill Lettuce Cups Before Serving 🥬
Separate and refrigerate your iceberg lettuce leaves for at least 30 minutes before assembly to enhance their crispness and keep them structurally sound when holding the warm filling.
Build Your Flavor Base with Aromatics 🧄
Bloom your minced garlic and ginger in oil for just 30 seconds before adding other ingredients to awaken their volatile oils and create a more complex, aromatic sauce foundation.
Balance Sweet-Salty with Finishing Touches 🎯
Taste and adjust your soy sauce-to-filling ratio just before serving, as tofu and water chestnuts absorb saltiness differently—a splash of rice vinegar adds brightness if the sauce becomes too heavy.