Stuff crisp lettuce leaves with a savory filling inspired by PF Chang's famous lettuce wraps. These low-carb wraps made with tofu, mushrooms and daikon radish are an easy vegetarian dinner that beats takeout! Garnish the wraps with julienned carrots for added crunch. Source: EatingWell.com, January 2020

Carolyn Casner
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine vinegar, hoisin, soy sauce, sesame oil and crushed red pepper in a small bowl; set aside.

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  • Cut tofu in half horizontally. Press the tofu slices between paper towels to squeeze out as much liquid as possible. Crumble the tofu. Heat canola oil in a large nonstick skillet over medium-high heat. Add the crumbled tofu; cook, stirring and breaking into smaller pieces, until starting to brown, about 5 minutes. Add mushrooms; continue cooking and stirring until any liquid has evaporated, about 3 minutes. Stir in daikon, garlic, ginger and scallions. Add the reserved sauce; cook, stirring, until well combined and heated through, about 2 minutes.

  • Spoon a scant 1/2 cup tofu mixture into each lettuce leaf. Top with carrots, if desired.

Nutrition Facts

178 calories; 10.9 g total fat; 1.4 g saturated fat; 408 mg sodium. 517 mg potassium; 10.6 g carbohydrates; 1.9 g fiber; 5 g sugar; 12.9 g protein; 1241 IU vitamin a iu; 10 mg vitamin c; 48 mcg folate; 312 mg calcium; 3 mg iron; 48 mg magnesium;

Reviews (1)

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1 Ratings
  • 5 star values: 1
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Rating: 5 stars
01/14/2020
These are light yet satisfying I love the gingery flavors. Read More