Spicy Cashew Lettuce Wraps

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Spicy Cashew Lettuce Wraps

Spicy Cashew Lettuce Wraps

A sale on lettuce at our local winter farmer’s market a few weeks ago ($1.50 per head!) made us wonder — what to do with lettuce other than a salad?  The first thing that came to mind was lettuce wraps – so we thought we’d give them a try.

We were feeling adventurous, so we thought we’d go for it and incorporate the one “vegetarian” ingredient we rarely work with. Yes, tofu. Some of you may cringe in disgust at the thought, but it actually can be quite delicious, when cooked properly. Without seasoning it’s pretty rubbery and tasteless, but combined with the right flavors it’s spot on — especially here in a spicy, crunchy lettuce wrap.

The cooking method for the tofu is quite easy and just involves sauteing it with some soy sauce, chili powder, and Sriracha. It’s a good beginner tofu recipe, if you’re looking to give it a try. We added some cashews for protein and loaded up on rice, which make the wraps a bit more filling.

Thanks to Eden Farms for the delicious lettuce!

Spicy Cashew Lettuce Wraps
*If serving as a main item for 4 hungry eaters, you may want to double this recipe..
Serves: 3 to 4
What You Need
  • 2 cups uncooked brown rice
  • 1 package tofu (organic, if possible)
  • 1 tablespoon olive oil
  • 1 cup frozen corn
  • 1 tablespoon chili powder
  • ½ cup cashew halves
  • 3 tablespoons soy sauce
  • ½ teaspoon hot sauce (Sriracha)
  • 2 carrots
  • Several small heads of young lettuce
What To Do
  1. Cook 2 cups brown rice, according to the package instructions.
  2. Drain the tofu by wrapping it in a paper towel, placing it on a plate, and covering it with a heavy object for 5 minutes or more.
  3. In a large non-stick skillet, heat 1 tablespoon olive oil. Add the tofu and it break down it into very small pieces with a spatula. Sauté for about 15 minutes, until brown.
  4. Add 1 cup frozen corn and stir for a few minutes until most of the liquid has cooked out of the tofu. Add 1 tablespoon chili powder and ½ cup cashew halves, and stir to combine. Add 3 tablespoons soy sauce and ½ teaspoon hot sauce (Sriracha) and stir until liquid is absorbed. Remove from heat.
  5. Meanwhile, peel and grate 2 carrots. Wash and remove the lettuce leaves.
  6. To serve, place rice, tofu cashew mixture, and grated carrots within a lettuce leaf, and roll up the leaf.

21 Comments on “Spicy Cashew Lettuce Wraps”

  1. Jacqueline

    Simple, but brilliant.Lettuce wraps will be great for my 5:2 fast days.

    I was doing a peanutty noodle dish last night. Got my tofu out to marinate, only to realise I had picked up silken tofu by mistake. So disappointed!

    1. Sonja

      Oh no, that is unfortunate! Do you need something to do with the silken tofu? We actually have a recipe for chocolate chili tofu pudding that is pretty delicious, which I just thought of. Good luck and let us know if you try these out!

  2. Terra

    Ooo this looks delicious! I would have never thought to cook tofu this way, but this flavor combo sounds irresistible, and you can’t beat the health factor!!

  3. Laura

    I’ve been eating everything in lettuce wraps lately. It just feels quintessentially spring to me, so this recipe is perfect! And I love your simple tofu cooking method here. It really can be a thing of beauty when you treat it right.

    1. Sonja

      Yum, us too about lettuce wraps! And I can only imagine how beautiful your lettuce wraps would be! :)

  4. Angie

    Josiah and I made these tonight…DELICIOUS! Only key point is to make sure your soy sauce is gluten free! Most isn’t…but it does exist! I have recently had to go gluten free and didn’t realize this at first.

    1. Sonja

      Oh, so glad you enjoyed them! I didn’t realize you had gone gluten-free – wow! We should chat more :)

    1. Sonja

      Depends on what kind of meal you’re having! For a simple lunch you could cut up some whole wheat pita bread to serve alongside, or try a few different vegetable sides (maybe some fresh veggies tossed with a little olive oil and lemon).

  5. Russell

    I had some sriacha pineapple pork lettuce wraps at pei wei and they were super awesome. So I added some pineapple to this and it had similar taste. Really good stuff :)

  6. Anonymous

    This was sooooo delicious. I used Braggs Liquid Amino in place of soy sauce. And added a little graded ginger to the tofu while it cooked. Very, very good. Thank you so much for sharing!!

  7. Tara

    Hi! Sorry for the new comment on the old post, but do remember which texture of tofu you used for this (firm, extra firm, etc?) Thank you!

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