Rating: 4.5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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. Add julienned carrots to the wraps for a bonus crunch. 

Source: EatingWell.com, January 2020

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Recipe Summary

active:
40 mins
total:
40 mins
Servings:
4
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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

2 lettuce wraps
178 calories; protein 12.9g; carbohydrates 10.6g; dietary fiber 1.9g; sugars 4.7g; fat 10.9g; saturated fat 1.4g; cholesterol 0.2mg; vitamin a iu 1240.6IU; vitamin c 9.9mg; folate 48.3mcg; calcium 312.1mg; iron 3.1mg; magnesium 47.7mg; potassium 516.8mg; sodium 408mg; thiamin 0.1mg.

1/2 medium-fat protein, 1 fat, 1/2 vegetable

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