These Sticky Ginger Tofu Lettuce Wraps are a fun and insanely delicious way to please everyone at the table. Crisp lettuce leaves are filled with brown rice noodles, carrots, daikon radish, and the most flavorful sweet and savory tofu you will ever eat. Baked tofu is coated in a deliciously sticky sesame maple ginger sauce that will blow your mind!
I LOVE a good lettuce wrap. I mean, how fun are they?! And I especially love these sicky ginger tofu lettuce wraps. For one, they taste AMAAAAAZING. The flavors in the glaze seriously deliver. And two, it’s sometimes hard to find a lettuce wrap that’s satisfying and actually keeps you full. There’s usually an element or two missing from the tasty and satiating equation, so I wanted to share this recipe to solve that problem. It has everything one could want out of a lettuce wrap!
- They’re balanced: There’s a balance of satiating nutrients (carb + protein + fat + fiber)
- They taste INSANELY good: Baked tofu gets tossed in a sesame maple ginger glaze that will knock your socks off. The sauce seriously has. it. all. It’s sweet, savory, gingery, sticky, just a tad spicy, and it brings mega flavor.
- The texture is dreamy: Imagine biting into crisp lettuce, soft al dente thin rice noodles, crunchy veggies, and crispy on the surface creamy in the center baked and glazed tofu.
What You’ll Need for These Tofu Lettuce Wraps
- Extra firm tofu
- Toasted sesame oil
- Coconut aminos
- Maple syrup
- Rice vinegar
- Fresh garlic
- Fresh ginger
- Sambal oelek
- Gochujang
- Cornstarch
- Cornstarch
- Lettuce
- Brown rice noodles
- Carrots
- Daikon radish
If you make these Sticky Ginger Tofu Lettuce Wraps make sure to leave a comment or give it a rating! And if you’re into taking photos of your food (like me), be sure to give me a tag on Instagram!
Sticky Ginger Tofu Lettuce Wraps
- Prep Time: 10 Minutes
- Cook Time: 30 Minutes
- Total Time: 40 minutes
- Yield: About 4 Servings 1x
- Category: Main
- Method: Baked
Description
Crisp lettuce leaves are filled with brown rice noodles, carrots, daikon radish & a sweet & savory glazed baked tofu that will blow your mind!
Ingredients
For the Baked Tofu:
16 oz. extra firm tofu
1 Tbsp. toasted sesame oil
1 Tbsp. coconut aminos
For the Sticky Ginger Sauce:
1/4 c. coconut aminos
3 Tbsp. maple syrup
2 Tbsp. rice vinegar
3 cloves garlic, grated
1 Tbsp. grated fresh ginger
2 tsp. toasted sesame oil
1/2 tsp. sambal oelek
1 Tbsp. gochujang
2 tsp. cornstarch + 2 tsp. water mixed together
For the Wraps:
Lettuce leaves, such as bibb, butter or romaine
Brown rice noodles (such as maifun), prepared according to package directions
2 to 3 carrots, shredded or julienned
1 medium daikon radish, shredded or julienned
Instructions
- For the tofu, start by preheating the oven to 425 degrees. To remove excess moisture from the tofu, place the drained tofu between towels or sheets of paper towels. Put a small plate on top and weight it down by adding something heavy on top, like a can of tomatoes. Let is sit for about 10 minutes. Once the tofu has been pressed, cut it into 1/2 inch cubes. Toss the cubes with sesame oil and coconut aminos. Spread out on a parchment lined baking sheet and bake for 30 to 35 minutes.
- While the tofu is baking, prepare the sauce. Add all the ingredients to a small saucepan and bring to a simmer. Gently simmer for about 7 to 10 minutes, or until it’s just slightly thickened and coats the back of a spoon. Set aside.
- Once the tofu is done baking, immediately toss with 1/4 cup of the sauce. Reserve the rest of the sauce for serving. Or save for another use.
- To make the lettuce wraps, fill the lettuce cups with the cooked noodles, glazed tofu, carrots, and diakon radish. Serve the wraps with the remaining sauce. Enjoy!
Keywords: tofu, ginger, lettuce wraps, sticky, baked, sesame, rice noodles
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