Tofu and eggplant simply teamed as much as create one EPIC appetizer, pals! These lettuce wraps function SUPER flavorful crispy tofu and caramelized eggplant with contemporary, crunchy veggies, vibrant herbs, and a savory-sweet sesame dipping sauce. If you happen to’re pondering WOW now, simply wait till the primary chunk!
These 10-ingredient taste miracles make a crowd-pleasing appetizer for 4 or mild spring or summer time meal for 2. Let’s get to it!
We’ve carried out tofu lettuce wraps earlier than, however this time eggplant joins in on the enjoyable! We bake the tofu and eggplant collectively in a candy + spicy sesame tamari sauce, leading to tofu with a agency, “meaty” texture and eggplant that’s tender and caramelized with crisp edges.
Then we add a couple of extra components (tahini, lime juice, and maple syrup) to that very same savory sauce, and it doubles as a creamy dipping sauce! Minimal effort, maximal taste.
Lastly, it’s meeting time! Hold these lettuce wraps easy by including the roasted tofu, eggplant, and dipping sauce to lettuce leaves, or bump up the freshness issue by including sliced veggies (carrot and cucumber) and herbs (cilantro, basil, and/or inexperienced onions)!
We hope you LOVE these lettuce wraps! They’re:
Crispy
Recent
Saucy
Nutty
Herby
& SO scrumptious!
These wraps make an excellent appetizer alongside different Asian-inspired recipes and would even be good as a light-weight spring or summer time meal! You may additionally serve them with rice for a extra filling meal.
Extra pairing concepts? Attempt our Creamy Sesame Noodle Salad (30 Minutes!), 30-Minute Quinoa “Fried Rice,” or Straightforward Tofu Pad Thai.
Extra Taste-Packed Tofu Recipes
If you happen to do that recipe, tell us! Depart a remark, fee it, and don’t overlook to tag a photograph @minimalistbaker on Instagram. Cheers, pals!
Servings 4 (two lettuce-cup appetizer servings // or half as an entrée)
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TOFU & EGGPLANT
- 7 ounces extra-firm tofu*, drained, pressed, crumbled into 1/2-inch or smaller items
- 2 ½ Tbsp low sodium tamari (guarantee gluten-free as wanted // 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, lower 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
- Giant lettuce leaves (butter or Bibb lettuce work properly)
- 3/4 cup sliced veggies (carrot and/or cucumber), lower into matchsticks (non-compulsory)
- Recent cilantro and/or Thai basil, finely chopped (non-compulsory)
- Inexperienced onions, thinly sliced (non-compulsory)
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Start by urgent tofu: Both wrap in a clear towel and set one thing heavy on high, or use a tofu press. Press for a complete of ~20 minutes.
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Preheat the oven to 425 levels F (218 C) and line a big baking sheet with parchment paper (use extra baking sheets if rising the default variety 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 aside.
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Minimize the eggplant into 1/2-3/4-inch cubes and add to at least one aspect of the baking sheet. If it fills greater than two-thirds of the baking sheet, use much less eggplant or extra baking sheets to keep away from overcrowding the pan (house permits for crispiness/caramelization!). We discovered ~4 cups (330 g) cubed eggplant match properly on 2/3 of a standard-size baking sheet.
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Crumble the tofu into items lower than 1/2-inch in dimension and prepare them on the opposite aspect of the baking sheet. Give the sauce one other stir and pour 1/4 cup of sauce (60 ml // modify if altering the default variety of servings) over the tofu and eggplant and toss to evenly coat. Put aside. Reserve the remaining sauce for later (there needs to be ~3 tablespoons, except adjusting the default variety of servings).
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Place the eggplant and tofu into the preheated oven and bake for 25-35 minutes, tossing midway by means of, till crispy on the sides.
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In the meantime, put together the dipping sauce by including tahini, lime juice, and maple syrup to the reserved sauce from above. It needs to be thick however pourable. Style and modify as wanted, including extra lime juice for brightness, maple syrup for sweetness, tahini for a thicker sauce, or slightly water to skinny.
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Wash and dry lettuce leaves and chop any desired veggies and herbs (all non-compulsory) — we like carrots, cucumber, cilantro, and inexperienced onion.
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To serve, add tofu and eggplant to lettuce leaves. Prime with veggies and herbs of alternative and serve with tahini sauce on the highest.
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Leftovers maintain saved individually within the fridge for as much as 2-3 days. Reheat tofu and eggplant within the microwave or in a skillet over medium warmth. Not freezer pleasant.
*Prep time consists of urgent tofu whereas getting ready sauce and chopping eggplant.
*Loosely tailored from our Crispy Tofu Lettuce Wraps and Good Roasted Eggplant.
*Vitamin info is a tough estimate calculated with low sodium tamari and with out non-compulsory components.
Serving: 1 (two-lettuce cup) serving Energy: 229 Carbohydrates: 17.1 g Protein: 9.2 g Fats: 14.7 g Saturated Fats: 2.1 g Polyunsaturated Fats: 2.2 g Monounsaturated Fats: 4.8 g Trans Fats: 0 g 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
