Korean-Style Tofu Lettuce Wraps

If you want to keep things light but still get that satisfying feeling of biting into a super flavorful taco, then these Korean-Style Tofu Lettuce Wraps are for you! Made with a hearty filling of marinated tofu and mushrooms, and topped with a crunchy Asian slaw, they are not only super healthy, but SO tasty!

Note: It is important to use SUPER firm tofu for this recipe so that the filling isn’t too mushy.

Korean-Style Tofu Lettuce Wraps

For the lettuce wraps

• 1 head of butter lettuce, washed & separated into large “cups”
• 1, 16 oz. block super firm tofu, drained, pressed & crumbled
• 4 oz. white or cremini mushrooms, chopped
• 3 green onions, white/light green part only, roughly chopped
• 1 white onion, ½ thinly sliced and ½ roughly chopped
• 3 garlic cloves, peeled 
• 1 tablespoon ginger, roughly chopped
• 1 small pear, cored and roughly chopped
• ½ cup soy sauce or tamari 
• 2 tablespoons coconut or brown sugar
• 2 tablespoons toasted sesame oil

For the slaw

• 1 ½ cups red cabbage, thinly sliced
• 1 red bell pepper, thinly sliced
• ¼ cup green onions, chopped (use the dark part from the ones used for the marinade)
• ¼ cup cilantro, chopped
• 1 tablespoon sesame seeds
• 3 tablespoons rice vinegar
• 2 teaspoons sesame oil
• 2 teaspoons coconut or brown sugar
• ½ teaspoon salt

Order of Operations

1. Drain the tofu, then slice it into 4, thick slices and use a clean kitchen towel to press the tofu & remove as much moisture as possible. Then use your hands to crumble into a medium-sized mixing bowl, leaving some larger pieces. 
2. Blitz the mushrooms in a food processor until they are roughly chopped. Or roughly chop them by hand. Add the chopped mushrooms to the bowl with the crumbled tofu. 
3. Thinly slice ½ of the onion and add to the mixing bowl with the mushrooms and tofu. 
4. To the food processor, add the following marinade ingredients and blend until smooth:
   • ½ onion, roughly chopped
   • 3 green onions, white/light green part only, roughly chopped
   • 3 garlic cloves, peeled 
   • 1 tablespoon ginger, roughly chopped
   • 1 small pear, cored and roughly chopped
   • ½ cup soy sauce or tamari 
   • 2 tablespoons coconut or brown sugar
   • 2 tablespoons toasted sesame oil
5. Pour the blended marinade over the tofu, mushrooms, and onions and mix well to combine. Cover and refrigerate while you make the slaw. 
6. To make the slaw: thinly slice the cabbage and red pepper. Chop the dark green onion and cilantro. Add chopped veggies to a small mixing bowl with the following ingredients and mix well. Refrigerate until ready to serve. 
   • 1 tablespoon sesame seeds
   • 3 tablespoons rice vinegar
   • 2 teaspoons sesame oil
   • 2 teaspoons coconut or brown sugar
   • ½ teaspoon salt
7. Heat a large skillet over medium-high heat. Remove tofu/mushroom mixture from the refrigerator and add to the skillet, once hot. Let cook, stirring occasionally, until liquid has cooked off and the tofu begins to brown, about 10-12 minutes. 
8. Assemble lettuce wraps by adding a spoonful of tofu mixture to a lettuce cup, then top with some slaw. Enjoy!