Crispy Tofu & Eggplant Lettuce Wraps
Tofu and eggplant merely teamed as a lot as create one EPIC appetizer, friends! These lettuce wraps perform SUPER flavorful crispy tofu and caramelized eggplant with latest, crunchy veggies, vibrant herbs, and a savory-sweet sesame dipping sauce. For many who’re contemplating WOW now, merely wait until the first chunk!
These 10-ingredient style miracles make a crowd-pleasing appetizer for 4 or light spring or summer season season meal for two. Let’s get to it!
We’ve accomplished tofu lettuce wraps sooner than, nevertheless this time eggplant joins in on the fulfilling! We bake the tofu and eggplant collectively in a sweet + spicy sesame tamari sauce, resulting in tofu with a company, “meaty” texture and eggplant that’s tender and caramelized with crisp edges.
Then we add just some additional components (tahini, lime juice, and maple syrup) to that exact same savory sauce, and it doubles as a creamy dipping sauce! Minimal effort, maximal style.
Lastly, it’s assembly time! Keep these lettuce wraps simple by together with the roasted tofu, eggplant, and dipping sauce to lettuce leaves, or bump up the freshness subject by together with sliced veggies (carrot and cucumber) and herbs (cilantro, basil, and/or inexperienced onions)!
We hope you LOVE these lettuce wraps! They’re:
Crispy
Latest
Saucy
Nutty
Herby
& SO delicious!
These wraps make an incredible appetizer alongside totally different Asian-inspired recipes and would even be good as a lightweight spring or summer season season meal! You could possibly presumably moreover serve them with rice for a additional filling meal.
Additional pairing ideas? Try our Creamy Sesame Noodle Salad (30 Minutes!), 30-Minute Quinoa “Fried Rice,” or Easy Tofu Pad Thai.
Additional Style-Packed Tofu Recipes
For many who do this recipe, inform us! Depart a comment, payment it, and don’t overlook to tag {a photograph} @minimalistbaker on Instagram. Cheers, friends!
Servings 4 (two lettuce-cup appetizer servings // or half as an entrée)
Forestall your show from going darkish
TOFU & EGGPLANT
- 7 ounces extra-firm tofu*, drained, pressed, crumbled into 1/2-inch or smaller objects
- 2 ½ Tbsp low sodium tamari (assure gluten-free as wished // or sub coconut aminos and use only one tsp maple syrup as recipe is written)
- 1 ½ Tbsp avocado (or olive) oil
- 1 Tbsp toasted sesame oil
- 1 Tbsp maple syrup
- 1 Tbsp sriracha (or chili garlic sauce)
- 2 tsp lime juice
- 1 medium eggplant, scale back into 1/2-3/4-inch cubes (1 medium eggplant yields ~330 g or 4 cups cubed)
DIPPING SAUCE
- 3 Tbsp reserved marinade (from above)
- 1 ½ Tbsp tahini
- 2 tsp lime juice
- 1 tsp maple syrup
FOR SERVING
- Big lettuce leaves (butter or Bibb lettuce work successfully)
- 3/4 cup sliced veggies (carrot and/or cucumber), scale back into matchsticks (elective)
- Latest cilantro and/or Thai basil, finely chopped (elective)
- Inexperienced onions, thinly sliced (elective)
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Begin by pressing tofu: Each wrap in a transparent towel and set one factor heavy on excessive, or use a tofu press. Press for a whole of ~20 minutes.
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Preheat the oven to 425 ranges F (218 C) and line an enormous baking sheet with parchment paper (use additional baking sheets if rising the default number of servings).
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In a small bowl, whisk collectively the tamari, avocado (or olive) oil, toasted sesame oil, maple syrup, sriracha (or chili garlic sauce), and lime juice. Put apart.
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Scale back the eggplant into 1/2-3/4-inch cubes and add to not less than one side of the baking sheet. If it fills better than two-thirds of the baking sheet, use a lot much less eggplant or additional baking sheets to avoid overcrowding the pan (home permits for crispiness/caramelization!). We found ~4 cups (330 g) cubed eggplant match successfully on 2/3 of a standard-size baking sheet.
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Crumble the tofu into objects decrease than 1/2-inch in measurement and arrange them on the other side of the baking sheet. Give the sauce one different stir and pour 1/4 cup of sauce (60 ml // alter if altering the default number of servings) over the tofu and eggplant and toss to evenly coat. Put apart. Reserve the remaining sauce for later (there should be ~3 tablespoons, besides adjusting the default number of servings).
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Place the eggplant and tofu into the preheated oven and bake for 25-35 minutes, tossing halfway by way of, until crispy on the edges.
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Within the meantime, put collectively the dipping sauce by together with tahini, lime juice, and maple syrup to the reserved sauce from above. It should be thick nevertheless pourable. Model and alter as wished, together with additional lime juice for brightness, maple syrup for sweetness, tahini for a thicker sauce, or a bit bit water to skinny.
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Wash and dry lettuce leaves and chop any desired veggies and herbs (all elective) — we like carrots, cucumber, cilantro, and inexperienced onion.
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To serve, add tofu and eggplant to lettuce leaves. Excessive with veggies and herbs of other and serve with tahini sauce on the best.
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Leftovers preserve saved individually throughout the fridge for as a lot as 2-3 days. Reheat tofu and eggplant throughout the microwave or in a skillet over medium heat. Not freezer nice.
*Prep time consists of pressing tofu whereas preparing sauce and slicing eggplant.
*Loosely tailor-made from our Crispy Tofu Lettuce Wraps and Glorious Roasted Eggplant.
*Vitamin information is a tricky estimate calculated with low sodium tamari and with out elective components.
Serving: 1 (two-lettuce cup) serving Vitality: 229 Carbohydrates: 17.1 g Protein: 9.2 g Fat: 14.7 g Saturated Fat: 2.1 g Polyunsaturated Fat: 2.2 g Monounsaturated Fat: 4.8 g Trans Fat: 0 g Ldl ldl cholesterol: 0 mg Sodium: 562 mg Potassium: 531 mg Fiber: 5.9 g Sugar: 10.4 g Vitamin A: 86 IU Vitamin C: 7 mg Calcium: 115 mg Iron: 3 mg
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