This recipe for tofu lettuce wraps is as tasty as it looks! We combine the flavors of soy sauce, garlic, and ginger, with a dollop of sesame oil, and a hint of sweet brown sugar for a delightful cooking sauce for your tofu and veggie mixture.
1. Drain the tofu and press it for 30 minutes. While the tofu is pressing you can prepare the other ingredients and have them ready. If you don’t have a tofu press you could always try to old-fashioned method and put a bunch of plates on top.
2. Cut off the base of the butter lettuce. Pull the leaves off and discard any that are not intact. Rinse leaves in cold water and drain. Pat dry and set aside
3. Peel and thinly slice the carrot into ¼” or thinner sticks no more than 2” long. If you are substituting thick shredded carrots then use about one-half cup. Set aside.