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Thai Tofu Lettuce Wraps/Bowls

(serves two medium sized portions so I like to double for extra & leftovers)


  • 1 cup of jasmine rice (grab microwavable packets if you need to save time)

  • 1 package of extra firm tofu

  • 1/4 tsp of ground ginger

  • 2 garlic cloves, minced

  • 1 handful of pitted dates, chopped

  • 2 scallions, sliced

  • Cilantro for garnish

  • 1 handful of cashews

  • 2 tbsp of soy sauce or tamari

  • 1 head of romaine lettuce

  • 3 tbsp of apple cider vinegar

  • Olive oil

  • s&p


Cook jasmine rice according to box instructions. Add ginger to the rice with a sprinkle of salt, stirring until mixed in (you can do this with the microwave packets too).

Drain tofu and pat dry. Heat oil over medium-high heat in a non-stick skillet. Add crumbled tofu*, minced garlic, and cashews, with salt and pepper, stirring for about 5 min. Add chopped dates, scallions, soy sauce, and apple cider vinegar with a splash of water stirring for about 3 minutes.

*If you have an air fryer you can skip the tofu in the skillet and cook it in the air fryer like you would french fries, until crispy.

Separate romaine leaves and scoop rice into each leaf for a lettuce wrap OR chop some romaine and add to a bowl with lots of jasmine rice piled in with it. Scoop tofu mixture on top and garnish with fresh cilantro and some optional extra chopped cashews. Enjoy!


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