ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Tofu-Pine Nut Lettuce Wraps

Yield Makes 8 to 10 appetizer servings; 3 or 4 main-dish servings
These protein-rich wraps make a fun party appetizer or a light meal. Prep and Cook Time: about 20 minutes.

Ingredients

  • 12 ounces extra-firm tofu (also called nigari tofu)
  • 1/2 cup pine nuts
  • 3 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 2 cups coarsely chopped Italian parsley
  • 1 tablespoon vegetable oil
  • Salt
  • 16 to 20 iceberg or butter lettuce leaves, rinsed and crisped
  • About 3/4 cup hoisin sauce

Nutrition Information

  • calories 156
  • caloriesfromfat 44 %
  • protein 5.9 g
  • fat 7.5 g
  • satfat 1.1 g
  • carbohydrate 15 g
  • fiber 1.2 g
  • sodium 594 mg
  • cholesterol 0.0 mg

How to Make It

  1. Rinse tofu and pat dry. Cut into about 1/4-inch cubes.

  2. In a 10- to 12-inch frying pan over medium heat, stir pine nuts until golden, about 4 minutes; pour from pan. Add tofu, vinegar, soy sauce, and sugar to pan; stir over medium-high heat until tofu is hot and liquid is absorbed, 2 to 3 minutes. Add parsley and oil; stir just until parsley begins to wilt, about 30 seconds. Add salt to taste.

  3. Just before serving (warm or cool), stir in pine nuts and transfer to a bowl. Pile lettuce into a basket and spoon hoisin sauce into a small bowl. Spoon tofu mixture into lettuce leaves, add a little hoisin sauce, and wrap up to eat.