Vegetarian Lettuce Wraps

3
Suja 0

"Veggie lovers can feast on this filling vegetarian appetizer or meal that can be eaten any time of the day! I fell in love with the veggie lettuce wraps at a famous Chinese chain restaurant, and put my own spin on it."

Ingredients

30 m servings 132 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 132 kcal
  • 7%
  • Fat:
  • 5.9 g
  • 9%
  • Carbs:
  • 14.5g
  • 5%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 789 mg
  • 32%

Based on a 2,000 calorie diet

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Directions

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  1. Roast peanuts in a skillet over high heat, stirring frequently until brown, reducing heat to medium if necessary, about 5 minutes; set aside to cool. In a food processor, grind peanuts into a coarse powder.
  2. Heat canola oil in a skillet over medium heat; add tofu and season with salt to taste. Turn tofu frequently until all sides are brown, 8 to 10 minutes; remove from heat. Pat tofu dry with a paper towel and allow to cool, about 5 minutes.
  3. Combine cucumber, radish, tomato, water chestnuts, soy sauce, and lemon juice in a large bowl. Add tofu and peanut powder just before serving.
  4. Arrange lettuce leaves around the edge of a large platter and mound tofu filling in the center. To eat, spoon 1 or 2 tablespoons tofu mixture into the center of a leaf and wrap lettuce around filling like a burrito.

Footnotes

  • Cook's Note:
  • You may substitute paneer for tofu.
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Reviews

3
  1. 5 Ratings

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I altered the recipe a bit and added garlic sauce to make it a bit spicier. Yummy!

I added sriracha sauce and next time I'll use more peanuts. Yum

I did not care for this recipe. I didn't even use the radishes and water chestnuts and I didn't like it. Way too much soy sauce and tasted very strange. I've had great lettuce wraps and these ar...