Try this tasty and healthy lettuce wraps with tofu adobo filling for a vegan family meal! They are easy to make, light, savory, and perfect for lunch or dinner. Enjoy!
Looking for more Filipino Fusion dishes like this? Try my Quinoa Arroz Caldo, Filipino Vegetarian Chop Suey, or my Asian Cucumber Salad.
What is Tofu Adobo Lettuce Wrap?
This easy Tofu Adobo Lettuce Wrap recipe is a healthy option for a light, savory and fresh-tasting meal! The lettuce wraps are filled with delicious tofu adobo that is made with stir-fried firm tofu cubes, carrots, potatoes, spices, oyster mushroom sauce, vinegar, and soy sauce mixture which makes a flavorful appetizer or side dish for lunch or dinner.
In this easy tofu recipe, you can have plant-based protein and nutritious veggies in a wrap. It’s definitely a great recipe for a vegetarian or vegan meal with family or guests. Check this out!
Health Benefits of Tofu:
- May enhance renal function.
- Help lowers “bad” LDL cholesterol.
- Good source of ‘complete protein’.
- Excellent source of iron and calcium.
- Offers relief for certain symptoms of menopause.
- Contains anti-inflammatory and antioxidant phytochemicals.
Tips and Procedures:
- You may use crumbled tofu in this recipe.
- For a spicy version, feel free to add chili powder to this dish.
- Feel free to add mushroom slices, red bell pepper, water chestnuts, and vegan meat to this easy tofu recipe.
- Topping Options: green onion slices, sesame seeds, cucumber slices, and unsalted cashews
- Storage: Place the leftover tofu adobo filling in an airtight container in the refrigerator for up to 2-5 days. Then, store the leftover lettuce separately in the refrigerator so that it will not become soggy.
How to Make Tofu Adobo Lettuce Wraps:
Listed below are all the ingredients you will need:
- vegetable oil
- dried bay leaves
- firm tofu
- dark soy sauce
- oyster mushroom sauce
- white vinegar
- vegetable broth
- iceberg lettuce head
Add oil to a saucepan over low heat, and saute garlic cloves for 3 minutes. Add dried bay leaves, ginger slices, and peppercorns, and continue to saute for another minute on low heat:
Add in diced tofu, onions, carrots, and potatoes, and cook for another 4 minutes on medium-low heat. Add in dark soy sauce, oyster mushroom sauce, white vinegar, honey, and vegetable broth and bring the mixture to a boil and reduce to simmer for 15 minutes:
Turn off the heat and allow it to cool completely:
Slice the core of the iceberg lettuce and separate the leaves then wash and dry each leaf. Place the lettuce on a large serving plate:
Top each leaf with a spoonful of tofu adobo and serve immediately:
Enjoy the crunch and flavor in every bite!
Frequently Asked Questions:
Feel free to add mushroom, bell pepper, nuts, vegan meat, broccoli, or any vegetable of your choice to your tofu lettuce wraps.
It is best to use sturdy head lettuce with thick ribs on each leaf just like an iceberg, Bibb, Boston, and little gem. The lettuce leaf should be hardy enough that it will not easily wilt with heavy or warm additions and deep enough to hold the filling.
Simply line a sturdy glass or plastic container with a few paper towels, then scatter the lettuce leaves on top, cover it, and refrigerate.
Tofu Adobo Lettuce Wraps
- 3 tablespooons vegetable oil
- 6 cloves garlic smashed
- 4 dried bay leaves
- 1 tablespoon sliced ginger
- ½ teaspoon peppercorns
- 1 cup (5oz) diced firm tofu
- 1 medium onion thinly sliced
- ½ cup finely diced carrots
- 1 cup finely diced potatoes
- 3 tablespoons dark soy sauce
- 2 tablespoons vegetarian oyster mushroom sauce
- ½ cup white vinegar
- 1 tablespoon honey
- ¾ cups vegetable broth
- 3 large iceberg lettuce head
- In a saucepan over low heat, add oil and saute garlic cloves for 3 minutes.
- Add dried bay leaves, ginger slices, peppercorns, and continue to saute for another minute on low heat.
- Add in diced tofu, onions, diced carrots, and diced potatoes, and cook for another 4 minutes on medium-low heat.
- Add in dark soy sauce, oyster mushroom sauce, white vinegar, honey, and vegetable broth and bring the mixture to a boil and reduce to simmer for 15 minutes.
- Turn off the heat and allow it to cool completely.
- Slice the core of the iceberg lettuce and separate the leaves then wash and dry each leaf.
- Place the lettuce on a large serving plate.
- Top each leaf with a spoonful of tofu adobo and serve immediately.