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

  1. Sauté garlic in oil 1 min until fragrant, add lemongrass and tofu; cook 5-6 min until edges brown.
  2. Stir in soy sauce, lime juice, sugar, and sesame oil; cook 2 min, then remove from heat.
  3. Fold in carrot and pepper; heat 1-2 min until slightly tender but still crisp.
  4. Arrange lettuce cups on a plate; spoon warm tofu-veggie mix into each cup.
  5. 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
calories320
protein14
carbs40
fat12
fiber6

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