These tofu bahn mi lettuce wraps combine all of the classic flavors you love and make for a creative appetizer or light summer dinner.
Author:Leanne Ray, MS, RDN
Prep Time:40 minutes
Cook Time:15 minutes
Total Time:40 minutes
Yield:3-4 servings 1x
1/2 daikon radish, julienned
1/2 English cucumber, julienned
1 medium carrot, peeled and julienned
1/2 cup apple cider vinegar + 1/2 cup water
1 Tbsp sugar
1 tsp kosher salt
1 Tbsp canola oil
1, 14-oz block extra firm tofu
Butter lettuce (or “living lettuce”)
1/2 cup cilantro, roughly chopped (plus extra leaves for garnish)
10 mint leaves, torn (plus extra for garnish)
Jalapeño, sliced thin
Spicy Mayo: 1/3 cup mayonnaise + 1 Tbsp sriracha
Add all of your julienned vegetables (or as many as you can fit!) to a 16 oz wide mouth mason jar.
Whisk the vinegar, water, sugar and salt in a liquid measuring cup and pour over the vegetables until your jar is full. Cover, shake and refrigerate while you prep the rest of the meal.
Use paper towels to gently press water out of the tofu block. Flip onto its side, then halve to get two full-size (but shallow) rectangles. Slice each of these pieces into thirds (see photo above). Press more water out as able – the more dry, the more crispy it will get!
Heat canola oil over medium high in a cast iron skillet. Add tofu in a single layer, working in multiple batches if necessary. Fry until browned and crispy, about 5 minutes per side. Once tofu is done, transfer from skillet to a cutting board and chop into small crumbly pieces, turning heat down to medium. Add the crumbles back to the skillet and let sit to get a little bit more crispy. Season with salt and pepper.
Building the Wraps:
Lay out your butter lettuce leaves and add: tofu crumbles, pickled vegetables, cilantro, mint, sliced jalapeño and spicy mayo.
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