Lemongrass Tofu Lettuce Wraps with Garlic-Kissed Veggie Rice
A bright, pan-Asian lunch idea featuring lemongrass-scented tofu tucked into crisp lettuce cups, with a fragrant garlic-kissed veggie rice. The dish balances fresh herbs, a touch of lime, and a soft-to-crunch texture for a satisfying, pantry-friendly meal.
- Prep Time: 20 min
- Cook Time: 15 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- 7 oz firm tofu, pressed and crumbled
- 1 stalks lemongrass, white part finely minced
- 1 cups cooked jasmine rice
- 1 ½ cloves garlic, minced
- ½ cup shredded carrot
- ½ cup diced bell pepper (mixed colors)
- ½ cup thinly sliced cucumber
- ½ tablespoon soy sauce
- ½ tablespoon lime juice
- ½ teaspoon sugar
- ½ tablespoon neutral oil (like canola) for sautéing
- ½ head butter lettuce or romaine cups, washed
- ½ tablespoon chopped fresh cilantro
- ½ teaspoon sesame oil
- ½ Salt to taste
Instructions
- Sauté garlic in oil 1 min until fragrant, add lemongrass and tofu; cook 5-6 min until edges brown.
- Stir in soy sauce, lime juice, sugar, and sesame oil; cook 2 min, then remove from heat.
- Fold in carrot and pepper; heat 1-2 min until slightly tender but still crisp.
- Arrange lettuce cups on a plate; spoon warm tofu-veggie mix into each cup.
- Garnish with cucumber slices and cilantro; serve with rice on the side.
Chef’s Pro Tips
- Press tofu well to absorb flavors.
- Mince lemongrass finely for even flavor.
- Add a quick drizzle of hot sauce if you like extra zing.
- Chill the lettuce slightly for extra crunch if serving later.
Serving Suggestions
Pair with extra lime wedges and a light cucumber salad; add a small bowl of soy-dunk for dipping.
Storage Instructions
Store leftover tofu and vegetables separately in airtight containers for up to 2 days. Reheat gently before serving in lettuce cups.
Nutritional Estimates
Per serving · 2 servings total
| calories | 320 |
|---|---|
| protein | 14 |
| carbs | 40 |
| fat | 12 |
| fiber | 6 |
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