Cashew Tofu Lettuce Wraps Recipe

Press and cube tofu

Drain the 14 oz block of extra-firm tofu and press it for 15–20 minutes to remove excess water (wrap in a clean kitchen towel and place a heavy pan on top). Once pressed, cut tofu into 1/2-inch cubes.

Marinate tofu

In a bowl combine 2 tbs soy sauce, 1 tbs rice vinegar, 1 tsp sesame oil and 1 tsp cornstarch. Toss the tofu cubes gently in the marinade until coated. Let sit 10 minutes while preparing other ingredients so the cornstarch adheres.

Pan-fry tofu

Heat 1 tbs neutral oil in a nonstick or cast-iron skillet over medium-high heat. Add tofu in a single layer and cook without moving 3–4 minutes until the bottoms are golden and crisp. Flip and cook another 3–4 minutes until all sides are golden. Transfer tofu to a plate and set aside.

Prepare vegetables

While tofu is pressing or frying, peel and grate or julienne enough carrot to yield 1 cup. Thinly dice 1/2 cup red bell pepper. Trim and thinly slice 3 green onions, keeping some green tops for garnish. Mince 2 garlic cloves and 1 tsp fresh ginger. Roughly chop 2 tbs cilantro.

Toast cashews (optional)

In the same skillet (wipe out if burnt bits), toast 3 oz roughly chopped cashews over medium heat for 2–3 minutes, stirring frequently, until fragrant and lightly browned. Transfer to a bowl and set aside for garnish and texture.

Make sauce

In a small bowl whisk together 2 tbs hoisin sauce, 1 tsp chili garlic sauce (adjust to taste), 2 tbs water and 1 tbs lime juice until smooth. Taste and add up to 1/4 tsp salt or more chili if desired.

Combine filling

Heat 1 tbs vegetable oil in the skillet over medium heat. Add the minced garlic and ginger and sauté 30 seconds until fragrant. Add the diced bell pepper and carrot and cook 2–3 minutes until slightly softened but still crisp. Add the cooked tofu, sliced white parts of the green onions (reserve greens for garnish), and the hoisin-lime sauce. Gently toss everything to coat and cook 1–2 minutes to meld flavors. Stir in half of the chopped cilantro and season with 1/4 tsp black pepper and remaining 1/4 tsp salt if needed.

Finish with cashews

Remove skillet from heat and fold in half of the toasted cashews so some remain whole for topping. Reserve remaining cashews for garnish.

Warm lettuce and assemble

If desired, briefly steam or microwave the 12 butter lettuce leaves for 10–15 seconds to make them more pliable. Spoon approximately 1/3 cup of the tofu-cashew filling into the center of each leaf (adjust to preference). Sprinkle with remaining toasted cashews, sliced green onion tops, and remaining chopped cilantro.

Serve

Serve immediately with lime wedges and extra chili garlic or hoisin sauce on the side. Each person assembles 3–4 wraps depending on appetite. Leftover filling keeps in the refrigerator for up to 3 days.