Tofu-Cashew Lettuce Wraps

Name: Tofu-Cashew Lettuce Wraps
Yield: Serves 2 - 4
Ingredients: 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

Print Recipe

Submitted by The Oc from Irvine, CA

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.

Yield: Serves 2 - 4

Collections: Asian Pulse Vegan Vegetarian

Vulcan's Fire Salt

This hot powdered salt is so terrific, we decided to name it in honor of the Roman god of fire, Vulcan. As the name implies, expect a ... Size Options

$5.99 Glass jar, 1/2 cup (wt. 2.3 oz)

Chiles, Aleppo Pepper

These bright, fruity Aleppo chili flakes have a tangy flavor and moderate heat, making them an excellent choice anywhere pepper flakes... Size Options

$6.49 Glass jar, 1/2 cup (wt. 2.0 oz)

Grid lampong indonesian black peppercorns close

Peppercorns, Lampong Indonesian Black

These small, dark berries pack an aromatic punch with citrus and pine flavors and quite a bit of heat. Grown in Indonesia’s mountainous... Size Options

$4.49 Glass jar, 1/2 cup (wt. 2.0 oz)

Tofu-Cashew Lettuce Wraps Recipe

Ingredients

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

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.

Yield: Serves 2 - 4

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.

Do you have a recipe you'd like to share with The Spice House community? We are currently gathering recipes to include in our collection and we would love to share yours online.

Submit Yours

3 Comments

Smith

208.100.0.117

Rating:

Smith

208.100.0.117

Rating:

Smith

208.100.0.117

Rating:

Subscribe today for recipes, coupons and more delivered straight to your inbox!

No more turkey, but I'd like another helping of that bread he ate. — Anonymous

Tofu-Cashew Lettuce Wraps

Featured Ingredients

Tofu-Cashew Lettuce Wraps Recipe

Share Your Recipes!

3 Comments