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Tofu Lettuce Wraps with Crispy Tofu and Spicy Sriracha Mayo Recipe

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4 from 7 reviews

Delicious and easy Tofu Lettuce Wraps featuring crispy pan-fried tofu coated in a flavorful vegetarian oyster sauce glaze, topped with fresh crunchy veggies, pickled red onions, peanuts, cilantro, and a spicy sriracha mayo drizzle. Perfect as a light appetizer or main dish, these wraps balance savory, sweet, and spicy flavors with a refreshing crunch.

Ingredients

Tofu and Coating

  • 1 block (14 oz / 395 grams) extra-firm tofu
  • 2 ½ – 3 tablespoons cornstarch
  • 2 tablespoons neutral oil

Sauce

  • 2 tablespoons vegetarian oyster sauce
  • 2 tablespoons maple syrup
  • 1 tablespoon rice vinegar
  • 2 teaspoons chili crisp
  • 2 teaspoons soy sauce

Wrap Components

  • 12 little gem lettuce leaves
  • ½ red onion, quick pickled (see note)
  • 1 small carrot, julienned or grated
  • 4 tablespoons chopped peanuts
  • 4 tablespoons chopped cilantro

Sriracha Mayo

  • 3 tablespoons vegan mayonnaise
  • 1 tablespoon sriracha
  • Approximately 1 teaspoon water (to thin)

Instructions

  1. Prepare Pickled Red Onions: If opting to use pickled red onions, start by preparing them to allow sufficient time for pickling before assembling the wraps.
  2. Drain and Crumble Tofu: Drain the tofu block and squeeze out as much moisture as possible using your hands. Crumble the tofu into bite-sized pieces and place them into a large bowl. Sprinkle over the cornstarch and toss well to evenly coat all the tofu pieces.
  3. Fry the Tofu: Heat the neutral oil in a large non-stick pan over medium-high heat. Add the cornstarch-coated tofu in a single layer. Stir to coat the tofu in oil, then leave it undisturbed to fry on the first side until golden brown and crispy. Stir and flip the tofu pieces to fry the other side until equally golden and crispy.
  4. Make the Tofu Sauce: While the tofu is frying, combine the vegetarian oyster sauce, maple syrup, rice vinegar, chili crisp, and soy sauce in a small bowl and mix well.
  5. Coat Tofu in Sauce: Once the tofu is crispy, reduce the heat to low and pour the prepared sauce into the pan. Stir continuously, allowing the sauce to thicken and coat the tofu evenly, creating a flavorful glaze.
  6. Prepare Sriracha Mayo: In a small bowl, mix the vegan mayonnaise and sriracha. Add about a teaspoon of water gradually to achieve a drizzle-friendly consistency.
  7. Assemble the Wraps: Arrange the little gem lettuce leaves on a serving plate. Fill each lettuce cup with a spoonful of the saucy tofu crumbles. Top each with julienned carrot, pickled red onion, chopped cilantro, and chopped peanuts. Drizzle a small amount of sriracha mayo over each wrap for an added spicy creaminess. Be careful not to overfill to ensure they hold together when eaten.

Notes

  • Quick pickled red onions add a tangy crunch but can be omitted or replaced with fresh red onion slices if short on time.
  • Adjust the amount of chili crisp and sriracha to suit your preferred spice level.
  • Use a neutral oil like canola or vegetable oil for frying to avoid overpowering flavors.
  • Make sure to squeeze out as much water as possible from the tofu for better crispiness.
  • Little gem lettuce leaves work well as sturdy, small cups; butter lettuce can also be used as an alternative.
  • The wraps are best served fresh to maintain the crispness of the lettuce and tofu.

Find it online: https://marthatasty.com/tofu-lettuce-wraps-with-crispy-tofu-and-spicy-sriracha-mayo-recipe/