Kung Pao Lettuce Wraps - Veggie Recipe

Press and cube tofu

Wrap tofu block in paper towels or a clean kitchen towel and place a heavy pan on top for 15–20 minutes to press out excess moisture. Cut pressed tofu into 1/2-inch cubes.

Pan-fry tofu

Heat 1 tablespoon peanut oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Add tofu cubes in a single layer (work in two batches if needed). Cook, turning occasionally, until golden-brown and crisp on at least two sides, about 8–10 minutes. Transfer to a plate and set aside.

Sauté aromatics and vegetables

Wipe skillet if needed, add remaining 1 tablespoon peanut oil and heat over medium heat. Add minced shallot and the white parts of the scallions; cook 1–2 minutes until softened. Add garlic, grated ginger and dried red chiles; stir 30 seconds until fragrant. Add red bell pepper and carrot and stir-fry 2–3 minutes until vegetables are tender-crisp.

Combine tofu with vegetables

Return the browned tofu to the skillet and toss gently with the vegetables and chopped peanuts (reserve a small handful of peanuts for garnish).

Whisk the sauce ingredients (soy sauce, hoisin, vinegar, dark soy, rice wine, chili-garlic sauce, sesame oil, and sugar) together in a bowl until smooth. In a separate small bowl, mix cornstarch with 2 tablespoons water to form a slurry.

Pour the whisked sauce into the skillet with the tofu and vegetables over medium heat. Stir to combine, then pour in the cornstarch slurry while stirring. Cook 1–2 minutes, stirring, until sauce thickens and evenly coats the tofu and vegetables. Taste and adjust seasoning: add more chili-garlic for heat, a splash of vinegar for brightness, or a pinch of sugar if too tangy.

Arrange butter lettuce leaves on a serving platter. Spoon warm Kung Pao tofu mixture into the center of each lettuce leaf (about 3–4 tablespoons per leaf).

Garnish each wrap with reserved chopped peanuts, sliced green parts of scallions, and a few cilantro leaves if using. Serve immediately with lime wedges on the side for squeezing over the wraps.