Tofu Nepalese Lettuce Wraps
Nepalese-inspired lettuce wraps featuring spiced tofu, roasted peanuts, coriander, and a tangy tomato-mint chutney. This skillet-to-table meal blends cumin, ginger, and chili with fresh herbs for bright, vibrant bites.
- Prep Time: 15 min
- Cook Time: 15 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- ½ block firm tofu (14 oz / 400 g), pressed and crumbled
- 1 tbsp vegetable oil
- ½ tsp ground cumin
- ½ 1/2 tsp ground coriander
- ½ 1/4 tsp turmeric
- ½ 1/4 tsp chili flakes
- ½ 1/2 cup roasted peanuts, roughly chopped
- ½ small carrot, finely shredded
- 1 cups romaine or butter lettuce leaves
- ½ 1/2 cup fresh cilantro, chopped
- ½ 1/4 cup green onion, sliced
- 1 tbsp soy sauce
- ½ tbsp lemon juice
- ½ tbsp tomato paste
- ½ tsp grated ginger
- ½ Salt to taste
Instructions
- Heat oil in a skillet over medium heat; crumble tofu and cook 5 minutes until lightly browned and crisp, stirring occasionally.
- Stir in cumin, coriander, turmeric, chili flakes, and salt; cook 1–2 minutes until fragrant, then add soy sauce and lemon juice; toss to coat.
- Add grated ginger, tomato paste, carrot, peanuts, cilantro, and green onion; cook 2 minutes until heated through and vibrant.
- Spoon mixture into lettuce leaves and drizzle with extra chutney if desired; serve immediately with cucumber-onion relish (optional).
Chef’s Pro Tips
- Press tofu overnight for best texture.
- To boost flavor, finish with a squeeze of lemon.
- Chop herbs finely for bright aroma.
- If stovetop smoky, add a splash of water.
- Serve with extra lettuce leaves for wraps
Serving Suggestions
Pair with cucumber-mint yogurt dip and steamed basmati or brown rice for a complete Nepalese-inspired meal.
Storage Instructions
Store cooled filling in an airtight container up to 2 days; keep lettuce separate and assemble fresh.
Nutritional Estimates
Per serving · 2 servings total
| calories | — |
|---|---|
| protein | — |
| carbohydrates | — |
| fat | — |
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