Tofu Lettuce Wraps
Ingredients
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1 block firm tofu
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1 tablespoon extra-virgin olive oil
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½ teaspoon salt
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¼ teaspoon black pepper
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1 Persian cucumber
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2 carrots
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1 daikon radish
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Dry the tofu
Place the tofu on the chopping board and pat it dry with paper towels.
1 block firm tofu
paper towels
chopping board
Slice the tofu
Slice the tofu horizontally all the way across, so you end up with 2 thin blocks of tofu.
knife
Season the tofu
Rub the tofu blocks with the oil and sprinkle the salt and pepper all over. Place the tofu on the June Pan. Confirm the number of tofu steaks using the button below.
1 tablespoon extra-virgin olive oil
½ teaspoon salt
¼ teaspoon black pepper
June Pan
Roast the tofu steaks
Transfer the June Pan to the middle shelf of the June Oven. Roast the tofu about 22 minutes, until it is brown and crisp on the outside. June will notify you when the tofu is ready. If desired, follow directions on your June Oven to continue cooking.
June Pan
Slice the carrots
While the tofu cooks, cut the carrots crosswise in half. Cut each piece in half lengthwise. Lay the pieces flat-side down on the chopping board, then thinly slice lengthwise into long strips. Add the strips to the resealable jar.
2 carrots
resealable jar
Slice the daikon
Cut the daikon piece crosswise in half. Lay each piece flat-side down on the cutting board and slice into thin strips. Add the strips to the resealable jar.
1 daikon radish
Slice the cucumber
Cut the cucumber piece in half lengthwise. Put the cucumber halves flat-side down on the chopping board, then thinly slice lengthwise into long strips. Add the strips to the resealable jar.
1 Persian cucumber
Slice the jalapeño
Set the jalapeño flattest-side down on a chopping board. Align your knife down the length of the jalapeño, then slice off the shoulder of the pepper all the way through the tip. Rotate the jalapeño and repeat until the pepper walls have been cut off, leaving the seeds and ribs attached to the central core and stem. Slice the jalapeño walls lengthwise into thin strips, then add the strips to the mason jar. Discard the core and stem.
1 jalapeno
Make the brine
In a medium bowl or liquid measuring cup, combine the sugar and hot water. Stir until the sugar is dissolved. Add the vinegar and cold water. Stir to combine.
½ cup water
½ cup water
½ cup sugar
½ cup white vinegar
liquid measuring cup
measuring cups
whisk
Finish the pickles
Pour the brine over the vegetables. The liquid should cover or nearly cover the vegetables. Put the lid on the jar and tighten. Shake the jar to make sure the brine covers all the vegetables. Refrigerate pickles until ready to use.
Make the sauce
Combine the hoisin sauce, peanut butter, water, soy sauce, lime juice and ginger in the bowl of the food processor. Pulse until smooth and combined, then transfer to a serving dish.
⅓ cup hoisin sauce
3 tablespoons creamy peanut butter
1 tablespoon soy sauce
1 tablespoon lime juice
2 tablespoons water
½ teaspoon grated ginger
food processor
measuring spoons
Slice the tofu steaks
Remove the tofu from the June Oven. When cool enough to handle, slice each steak into thin strips, about 8 strips per steak.
Assemble the lettuce wraps
To assemble a lettuce wrap, take 1 large leaf of lettuce and fill it with a few strips of tofu. Add pickles and chopped cilantro as desired. Serve with dipping sauce.
8 lettuce leaves
¼ cup cilantro sprigs