People think tofu is just tofu. Wrong there is good quality tofu and bad quality tofu. Usually the fresher of the two is the higher quality. To preserve tofu many places store it at a temperature that is TOO low causing water molecules to expand creating spongy tofu. This tofu might be liked by some but its considered lower quality. So when you go to a restaurant and get tofu dish and the tofu isn’t spongy, God has blessed you.

“Wrapped Up In You” Quick and Easy Tofu Lettuce Wraps with Sweet Chili Sauce

I’m sure many of you have experienced P.F Changs lettuce wraps at some point or another.  They are quite delish, but there are also not the best thing for you to eat.  While it’s okay for you to indulge every now and then, I think it may be better to have a healthier lettuce wrap recipe on hand.

What You Need:

1 Head Lettuce(separate the leaves to form shells for your wraps)

10 oz Package of Baby Bella Mushrooms (sliced)

1/2 Cup Chopped Waterchest Nuts

1/4 Cup Chopped Dry Roasted Almonds

1 Cup Shelled Edamame

1 Package Extra Firm Tofu (diced)

1 Yellow Onion (chopped)

Sweet Chili Sauce (optional)

1. Set oven to 400 degrees convection.  Once the oven is pre-heated, place the diced tofu onto a greased cookie sheet.  Place the tray in the oven for about 20 minutes, or until the tofu has crisped.  Remove and set aside.

2. Meanwhile, in a large saute pan, grease the pan with PAM then throw the onions in.  Allow the onions to sweat, but do not allow them to brown.  Saute until the onions become clear then toss in the mushrooms, waterchest nuts and edamame.

3. Once the vegetables have softened, about 3-5 minutes, turn off the heat and fold in the tofu.  Then add the chopped nuts.

4. Serve hot with the cold lettuce cups.  Serve with a side of sweet chili sauce.

Recipe from delishyourdish