Thai Tofu Veggie Lettuce Wraps

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  • 2 garlic cloves
  • 2 tsp minced ginger
  • 3 Tbsp olive oil
  • 6 Tbsp soy sauce
  • 1/2 cup water
  • 1/4 cup lemon or lime juice
  • 2 Tbsp arrowroot powder or cornstarch
  • 2 Tbsp vegetable oil
  • 1 pkg extra firm tofu
  • 2 baby bella mushrooms
  • 3/4 bag rainbow slaw (or other julienned veggies)
  • Large romaine lettuce leaves

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  1. Preheat oven 300 degrees
  2. Cube Tofu, place on baking sheet, bake in oven 15-20 min (to drain water out)
  3. Follow quinoa directions on packaging in separate pan (usually 1 cup quinoa added to 2 cup water. Bring to boil. Reduce heat, cover, and simmer 15 min)
  4. Saute the minced garlic, ginger, and olive oil in a pan for 2-3 min over medium heat.
  5. Add soy sauce, water, and lemon juice, stir until combined
  6. Stir in the cornstarch and simmer over low heat until the tofu is ready
  7. Heat vegetable oil over medium-high heat in a skillet
  8. Add the tofu to skillet and cook, stir-fry 10-15 min
  9. Slice mushrooms into long, narrow slivers then add to tofu
  10. Add other sliced veggies to tofu (may need to add olive oil or water if the pan is dry)
  11. Sautee until veggies are soft and slightly browned
  12. Add sauce and 1/2 cup cooked quinoa to skillet and stir fry for a couple minutes
  13. Wash lettuce and place on plate
  14. Scoop tofu mixture into each leaf

slice mushrooms into long, thin slivers

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