Tofu Lettuce Wraps

🛒 Ingredients

• Extra-firm tofu 250 g · 190 kcal
• Sesame oil 15 g · 133 kcal
• Fresh ginger, grated 10 g · 8 kcal
• Garlic, minced 6 g · 9 kcal
• Canned water chestnuts, diced 70 g · 68 kcal
• Carrots, shredded 60 g · 25 kcal
• Red bell pepper, diced 70 g · 22 kcal
• Green onions, chopped 30 g · 10 kcal
• Tamari (gluten-free soy sauce) 52 g · 24 kcal
• Rice vinegar 15 g · 3 kcal
• Maple syrup 20 g · 52 kcal
• Butter lettuce leaves 100 g · 15 kcal
• Toasted sesame seeds 3 g · 17 kcal

👨‍🍳 Instructions

1. Press the extra-firm tofu for at least 20 minutes to remove excess water, then crumble or dice it into small pieces.
2. In a small bowl, whisk together tamari, rice vinegar, maple syrup, and a dash of water if desired, for the sauce.
3. Heat sesame oil in a large skillet or wok over medium-high heat; add the crumbled tofu and cook until golden brown and slightly crispy, about 8-10 minutes.
4. Add minced garlic and grated ginger to the skillet, stir-fry for 1 minute until fragrant.
5. Stir in diced water chestnuts, shredded carrots, and bell pepper, cooking for another 3-4 minutes until vegetables are slightly tender-crisp.
6. Pour in the prepared sauce and green onions, tossing everything together until the sauce thickens and coats the tofu and vegetables, about 2 minutes.
7. Spoon the tofu mixture into fresh butter lettuce cups, garnish with toasted sesame seeds, and serve immediately.