Spicy Tofu Lettuce Wraps

Hi loves! I hope you’re enjoying your day. I posted a photo of this meal onmy instagram a week ago and I promised to share the recipe.

This is a Nielson family recipe that my mom kind of wanted to kick my ass for sharing. But I’m all about spreading the love and this has a lot of it to offer. Please be aware that this tofu is not messing around when it comes to spice, so don’t say I didn’t warn you.

Just a little side note about me: I am always well stocked on my favorite hot sauce. It’s important that I can add a lil’  kick to whatever is on my plate if necessary. I’ll be sure to let you know when I share recipes that are on the “hot” side.

Spicy Tofu Lettuce Wraps

Spicy Tofu Lettuce Wraps 

Prep time: 25 minutes

What you’ll need:

One package of tofu (I prefer firm)

Fresh butter leaf lettuce (alive aka still attached at the “stem”)

2 cups of red cabbage

2 cups of green cabbage

3 large carrots shredded

1 cup of cauliflower (cut up or sliced into small pieces)

1 small zucchini

Peanut oil

Sriracha Hot Chili Sauce
Thai Peanut Sauce
Sweet Red Chili Sauce
*Glass of vino & music is optional

For the tofu:

The tofu I buy comes in a container with 4 individual blocks but I typically only use two for this recipe. It makes enough for dinner and leftovers the next day.

Slice the tofu into small blocks, each about half an inch thick. Put it into a bowl and add as much Sriracha as your spicy self pleases. I make sure each tofu piece is coated with Sriracha.

Tofu truly takes on whatever flavor you add to it, so I usually do this 24 hours prior to cooking it so that it has time to mingle n’ marinate. Keep in mind: the longer it sits, the spicier it gets. I recommend adding the Sriracha and cooking it immediately for your first time if you’re nervous about it being too hot for your taste. You can always add more.

Put the tofu in a pan with a teaspoon of peanut oil. Cook the tofu on medium heat and occasionally flip the “blocks” so that it cooks evenly for about 12-15 minutes. It may be a bit “liquidy” at first, if so just turn up the heat a bit and watch it carefully.

Prep your veggies

Cut up all of your fresh vegetables into skinny and long pieces so that they resemble slaw. You can also purchase a bag of “coleslaw” if you’re tight on money or don’t have time to make your own vegetable mix. This mix of vegetables will help cut the spice a bit so be sure to have plenty on hand.

In a separate pan add your slaw and cook it on medium heat for 5 minutes. I don’t add any oil to this because it tends to get soggy if you do, and the fresh crunch without it is to die for. *Once this is done you should allow the slaw to cool to avoid wilting your lettuce

Final step

When everything is cooked I place equal amounts of tofu and slaw into individual fresh living butter lettuce pieces. Then I add the peanut sauce and sweet chili sauce. These two sauces are key to this recipe and truly balance out the flavors for the perfect bite. *Don’t even pretend like you’re modest when it comes to the peanut sauce, be real with yourself and add as much as you’d like — it is divine.

And voila! You have a healthy vegan meal that you can indulge in guilt free. Spicy food is known to speed up your metabolism as well, which is always a bonus. You can also add brown or white rice to this as a side dish, or just lay the tofu on top of a bed of rice without any lettuce. I wrote a bit about my opinion on tofu (specifically for women who are concerned about too much soy) on my instagram post (you can find it by going here)

I hope you enjoy this quick and easy recipe as much as me. Stay spicy, my loves.