Tofu-Cashew Lettuce Wraps Recipe

Submitted By: The Oc from Irvine.

Tofu-Cashew Lettuce Wraps Notes

This is a really tasty recipe that we developed for the fresh, bright medley of flavors. It also turns out to be a meal that suits vegans and vegetarians. If you're making it for non-meat eaters, be sure you're using vegetarian or vegan oyster sauce and mirin.

  • 10 green onions
  • 4 cloves garlic, minced
  • thumb-sized piece of fresh ginger, finely grated
  • 12-oz package extra-firm tofu, diced
  • 1 bunch cilantro, chopped
  • 1/3 cup chopped cashews
  • 1/2 teaspoon Vulcan's Fire Salt
  • 1/2 teaspoon Aleppo pepper
  • 1/2 teaspoon freshly ground Lampong Black Pepper
  • 2 teaspoons sesame oil
  • 2 tablespoons soy sauce
  • 4 tablespoons oyster sauce
  • 1 tablespoon Mirin
  • crisp whole Romaine lettuce leaves, washed and blotted dry
Serves / Yields

Serves 2 - 4

Preparation Instructions

Stir-fry the first 6 ingredients quickly in a hot wok, using peanut or canola oil, adding ingredients one at a time in the order above. Add all remaining ingredients (except the lettuce).

Combine by tossing quickly, and serve on romaine lettuce leaves. Wrap the lettuce around the filling and eat like a taco.

Helpful Hints

This recipe may also be enjoyed in winter by serving with angel hair pasta instead of the lettuce. If you do that, it’s also nice to add finely julienned slices of cucumber, to add some extra crunch.

Visit my blog, Orange County Locavore, to see more of my recipes.

Quick Shopping List

Vulcan's Fire Salt
In a glass jar
1/2 cup shaker jar, 2.25 oz.
Aleppo Pepper
Crushed, in a glass jar
In a 1/2 cup shaker jar, net wt 2 ounces
Lampong Indonesian Black Peppercorns
Whole, in a glass shaker jar
1/2 cup shaker jar, net wt. 2 oz.

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