These quick and easy Orange Tofu Lettuce Wraps are vegan-friendly, and take just about 30 minutes to make! A healthy recipe that tastes even better than takeout!
By posting this recipe I am entering a recipe contest sponsored by Juice Products Association and am eligible to win prizes associated with the contest. I was not compensated for my time.
Oh tofu. The misunderstood plant protein. You either fall under the camp of having no idea what it even is, let alone what to do with it, OR never being able to master getting enough flavor into it. (oh heyy) The key is all in that sauce, bay-bay!
While I don't drink a straight up cup of juice as often as I eat fruit (unless it's paired with champagne!) I LOVE cooking with it since it's an easy way to add in SO much flavor! PLUS, According to the Dietary Guidelines one cup of 100% fruit juice is equivalent to one cup of fruit and contains similar nutrients to the fruit in its squeezed from. Juice complements fruit and when consumed in appropriate amounts, is an easy and affordable way for both children and adults to meet their daily fruit goals.
What you'll need to make these tofu lettuce wraps
- extra-firm tofu
- 100% orange juice
- reduced-sodium soy sauce
- rice vinegar
- brown sugar
- garlic powder
- ground ginger
- zest from one orange (optional)
- diced water chestnuts
- Bibb lettuce
- green onion
- sesame seeds
- sriracha (optional)
Heat a large skillet over high heat, and crumble in one block of extra-firm tofu. Use a spatula or potato masher to break the tofu apart into crumbles. Cook for 5 to 8 minutes, or until tofu is browned. You want as much water out of the tofu as possible.
While tofu is cooking, prepare the sauce by combining 1 cup of 100% orange juice, 4 tablespoons of reduced-sodium soy sauce, 4 tablespoons of rice vinegar, 2 tablespoons of brown sugar, 1 ½ tablespoons of cornstarch, 1 teaspoon of garlic powder, 1 teaspoon of ground ginger, 1 teaspoon of sesame oil, and the zest from one orange if using in a large measuring cup or bowl. I find it easiest to put it in a liquid measuring cup for easy pouring.
Once tofu is browned, pour in sauce, and add ½ cup of diced water chestnuts (love the crunch!) Cook for additional 5 minutes, or until sauce is thickened.
Serve tofu in Bibb lettuce cups, and top with chopped green onion, sesame seeds, and sriracha is you like things spicy!
- Cooking the tofu until all the moisture is evaporated is key! Keep your heat high and your skillet uncovered. You should see a difference between it being watery, and dry and crumbly when it is done.
- You can also serve these over a bed of greens or rice, in a wrap, or in tortillas.
- If using lettuce cups, add tofu to lettuce just before serving to keep them from getting soggy. You can also double them up to make them more sturdy.
I can't find Bibb lettuce. Can I use any other kind of lettuce instead?
Certainly! Some of my other favorites are butter lettuce, romaine leaves, or even cabbage if you like a crunch.
How long do these keep for?
If saving leftovers, I would store the tofu mixture separately from the lettuce to keep them from getting soggy. The tofu will keep in the refrigerator for up to 4 days.
My tofu mixture seems really soggy. What went wrong?
There are two things that could have happened. First, is cooking the tofu before adding the sauce. You want to cook on a high heat until it is browned to remove as much moisture as possible. Next, after you add the sauce, cook for about 5 minutes longer until the sauce is thickened. Keep it on a high heat, and stir often. You can cook a little longer to thicken the sauce further.
Money-saving tips for these tofu lettuce wraps
Buy in bulk. Purchase larger packages of items you use frequently like soy sauce, juice, vinegar, or cornstarch for a more cost-effective option.
Purchase store brand. Opt for store brands for items like spices, sugar, and cornstarch for an affordable option that doesn't sacrifice flavor or quality.
more tofu recipes:
Did you make this recipe? Leave me a comment and rating to let me know how it came out!