Beijing-Style Tofu and Pepper Lettuce Wraps
A vegetarian Beijing-inspired dinner featuring crisp pepper, silky tofu, and a garlicky ginger sauce wrapped in lettuce leaves. The dish blends sweet-sour notes, soy glaze, and crunchy textures for a satisfying, shareable meal.
- Prep Time: 15 min
- Cook Time: 15 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- ½ block (14 oz) firm tofu, drained and cubed
- 1 red bell peppers, sliced into thin strips
- ½ head romaine or butter lettuce, leaves separated
- 1 tbsp vegetable oil
- 1 cloves garlic, minced
- ½ inch piece fresh ginger, minced
- 1 tbsp soy sauce
- ½ tbsp hoisin sauce
- ½ tsp sesame oil
- ½ tbsp rice vinegar
- ½ tsp sugar
- ⅛ tsp crushed red pepper flakes
- ¼ cup scallions, chopped
- ⅛ cup chopped roasted peanuts (optional)
Instructions
- Pat tofu dry and toss with 1 tsp soy sauce; set aside 5 min.
- Heat 1 tbsp oil in a skillet; add tofu and sear 3–4 min per side until golden.
- Remove tofu; add remaining oil, peppers, garlic, and ginger; sauté 4–5 min.
- Stir in soy sauce, hoisin, sesame oil, rice vinegar, sugar, and red pepper flakes; simmer 2 min.
- Return tofu to pan; toss with sauce and coat evenly; heat until glossy. Garnish with scallions.
- To serve, spoon filling into lettuce leaves, roll up, and eat with peanuts if using.
Chef’s Pro Tips
- Press tofu to reduce moisture for crisper bites.
- Add a quick squeeze of lime for brightness as a finishing touch.
Serving Suggestions
Serve with steamed rice or brown rice and a side of edamame for a complete plate.
Storage Instructions
Store filling in an airtight container up to 3 days; lettuce should be kept separate to avoid sogginess.
Nutritional Estimates
Per serving · 2 servings total
| calories | 320 |
|---|---|
| protein | 16 |
| carbs | 38 |
| fat | 14 |
| fiber | 6 |
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