Thai Larb Lettuce Wraps
Vegan Thai Larb Lettuce Wraps! These larb-inspired wraps are packed with so much flavor and texture. Minced tofu with a lime-chili sauce, sticky rice, lettuce and cucumbers.
Equipment
Ingredients
Thai Tofu Salad
- 16 ounces extra-firm or super firm tofu
- 2 tablespoons vegetable oil
- 2 garlic cloves, minced
- 2 tablespoons finely minced ginger
- 2 tablespoons soy sauce
- 1/4 cup fresh lime juice
- 1 teaspoon brown sugar
- 2 Thai chilies peppers, finely chopped
- 1/2 cup finely chopped red onion
- 3 tablespoons crushed salted peanuts
- 2 tablespoons chopped mint, plus more for garnish
- 3 tablespoons finely chopped cilantro
- 1 head Boston lettuce leaves or small romaine lettuce head, separated into individual leaves
- 2 cups cooked sticky rice, for serving
- 1 small cucumber, sliced into thin strips
Instructions
- Remove the tofu from the package, then shred using a box grater until small shreds.
- Heat the oil in a large wok over medium heat. Add the garlic and ginger and stir until fragrant, about 1 minute.
- Add the tofu and cook until crispy, golden brown and cooked through, stirring often to prevent sticking, about 10 minutes.
- Turn off the heat, then stir in the soy sauce, lime juice, sugar and finely chopped chili peppers. Mix well, then add in the onion, peanuts, cilantro and mint and toss gently to combine.
- Transfer to a serving bowl. Serve with the lettuce leaves, sticky rice and sliced cucumbers. I eat by spooning some of the sticky rice and mixture into the lettuce, then topping with the cucumber (and sometimes a drizzle of chili crisp!)
Nutrition
Serving: 1serving with riceCalories: 337kcalCarbohydrates: 33gProtein: 17gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 9gMonounsaturated Fat: 5gTrans Fat: 0.04gSodium: 559mgPotassium: 551mgFiber: 6gSugar: 5gVitamin A: 13688IUVitamin C: 14mgCalcium: 215mgIron: 4mg