| Level: | Easy |
| Total: | 42 min |
| Prep: | 30 min |
| Cook: | 12 min |
| Yield: | 4 servings |
Ingredients
- 1 tablespoons bottled chili-garlic sauce
- 1 1/2 teaspoons toasted sesame oil
- 3 tablespoons low-sodium soy sauce
- 1/4 cup hoisin sauce
- 2 tablespoons rice vinegar
- 2 tablespoons sherry or Chinese cooking wine
- 8 ounces extra-firm tofu
- 2 teaspoons canola oil
- 2 tablespoons fresh minced ginger
- 4 scallions, greens trimmed and reserved, thinly sliced (about 1/3 cup each greens and whites – 3/4-ounce each)
- 1/2 pound lean ground beef (90 percent or leaner)
- 1/2 cup finely diced water chestnuts
- 1 large head Bibb lettuce, outer leaves discarded, leaves separated
- 1 red bell pepper, finely diced
- 1/4 cup chopped peanuts
Instructions
- In a bowl, whisk together chili-garlic sauce, sesame oil, soy sauce, hoisin sauce, vinegar and sherry.
- Slice the tofu into 1/2-inch thick slabs and lay the slices on top of paper towels. Use more paper towels to firmly pat the tofu in order to remove as much water as possible. This should take about 2 minutes and use about 3 paper towels. Finely mince dried tofu and set aside.
- Heat the oil in a wok or extra-large skillet over medium heat. Add the ginger and scallion whites and cook until scallion whites are translucent and ginger is fragrant, about 2 to 3 minutes. Add ground beef and tofu and cook, stirring, until beef is opaque and just cooked through, about 4 to 5 minutes. Add reserved sauce. Reduce heat to a simmer and cook, stirring, an additional 3 to 4 minutes. Add water chestnuts and stir to incorporate.
- Fill each lettuce leaf with the filling. Serve garnished with scallion greens, red peppers and peanuts.
Nutrition Facts
| Calories | 260 |
| Total Fat | 13 grams |
| Saturated Fat | 1.5 grams |
| Cholesterol | 15 milligrams |
| Sodium | 630 milligrams |
| Carbohydrates | 19 grams |
| Dietary Fiber | 5 grams |
| Protein | 16 grams |
Reviews
Always good and never disappoints. Super easy & very flavorful! I add chopped garlic & use ground Turkey instead of beef.
Yummy! Whole family loved it.
Phenomal flavors. An instant hit with my whole family. Thank you!
This is not very good, I do not recommend trying it
This is delicious!!! Wow!! I didn’t have sherry, so I left that out. Was a big hit!! I told my boyfriend we were having beef and tofu wraps… he shrieked – TOFU?!!! I said just try it. He LOVED it, and already made me promise to keep the leftovers for a night he’s home from work. Great sauce, toppings are perfect. Fun meal to make next time we have guests! We will make this often! I definitely will try with other meats too, but this was great as is! Thank you!!!
I love the sauce, and I use it constantly for chicken, noodles, veggies, not just beef.
We love it. We made the beef lettuce wrap before, but this one is the best. Delicious. Healthy. My husband keeps asking for more. I also mix half ground beef and half Italian sausage. Yumm!
I am a huge Ellie fan, however I found this recipe by accident, searching for ways to get more Tofu into my diet. Its a knockout. The only change I made was to use iceberg lettuce and not butter lettuce, due to the price of butter lettuce. I see no reason that you could not change out beef for ground poultry. Next time I will use whole or halved water chesnuts in the wrap for added crunch, and less fat from peanuts. Thanks Ellie!
I loved it. I cooked the meat as in the recipe. I couldn’t find the Bibb salad, so used romaine.
Delicious flavors- I love tofu and meat. The pepper and the peanuts were a great addition to an EASY meal! I will find the right kind of lettuce next time!