Spicy Thai Tofu Lettuce Wraps

At my house we love stir fry, but despite the infinite combinations of veggies and sauces even we get a little stir-crazy at the thought of the same old stir fry.  I developed this recipe as a way to reinvent one of my favorite go-to dinners, and it has since made a regular appearance at our table.

Yes, there are a lot of ingredients.  Yes, that may seem intimidating, but this recipe is simple to prepare.  The key is to have all your ingredients prepared and ready to go when you start heating the pan.

What's up with the black rice?  That's black forbidden rice, a short grain rice said to once be eaten exclusively by Emperors of China.  I don't know how much of that is truth or legend, but I can tell you this: that little grain is delicious!  It has a texture similar to that of brown rice, but a sweet nutty flavor that is the perfect complement to the spicy sauce in this recipe.  The black color comes from anthocyanins, a class of antioxidants that also give blueberries and blackberries their color and antioxidant power.  Look for it in the organic or bulk section of your local grocery store.  Try it, it's spectacular!

This recipe is also easily customized to suit your own personal tastes by changing the veggies, protein sources, and sauce options.  Black bean sauce can be found in the Asian section of most grocery stores, but if you can't find it you can substitute any brown cooking sauce like hoisin sauce, teriyaki sauce, or stir fry sauce.  Likewise, change up the veggies with whatever veggies you have on hand.  I also love this recipe with any combination of peppers, carrots, parsnips, celery, baby corn, bamboo shoots or sprouts.  Just make sure you chop the veggies small so they are easy to eat in a lettuce wrap.  I love a recipe where the possibilities are only limited by one's imagination.  Enjoy!

Sliced tofu before searing.

Spicy Thai Tofu Lettuce Wraps, Serves 6
1 head leafy lettuce, preferably Bibb or Boston
1 1/2 cups black forbidden rice, cooked according to package directions
1 package extra firm tofu, pressed
1 T. vegetable oil
2 T. black bean sauce or other brown cooking sauce
2 T. reduced sodium soy sauce
2 T. fresh lime juice
1-2 T. sriracha hot sauce, or more for the daring
1 T. garlic, minced
1 T. fresh ginger, minced

Tofu after searing, before slicing
into 1/2 inch cubes.

1/2 T. sesame oil
1 bell pepper
1 can water chestnuts, diced
1 cup carrots, matchsticks or 1/4" dice
1/2 c. roasted unsalted peanuts
1 bunch green onions, chopped
1 handful cilantro, chopped
1 T. sesame seeds, optional


Cook rice according to package directions.  Remove core from lettuce, wash thoroughly, and let dry.  Mix black bean sauce, soy sauce, lime juice, sriracha, garlic, and ginger in a small bowl and set aside.

Heat vegetable oil in large skillet over medium-high heat until hot but not smoking.  Slice tofu into 1/2" slices, sear in pan for 5 minutes per side or until golden brown.  Avoid moving tofu around the pan during cooking to maximize searing.  Remove tofu from pan, cool slightly, then slice into 1/2" cubes.  Set aside.

Return pan to head and add sesame oil, bell pepper, water chestnuts, and carrots.  Cook 2 minutes.  Return tofu to pan, add peanuts, and sauce.  Cook for 5 minutes, stirring frequently, until heated through and sauce has thickened.  Stir in green onions, cilantro, and sesame seeds.

To serve, place a spoonful of rice and a spoonful of the stir fry mixture onto a lettuce leaf and eat with your fingers.  No need for modesty when this kind of deliciousness is on your plate!

Did I forget to mention that these are less than 400 calories per serving?  Silly girl.