• 1 pack of AFC Baked Bean Curd Tofu 13oz (Choose from 3 different styles: Soft, Firm, Pressed)
  • 2 teaspoons vegetable oil
  • 1 medium onion, chopped (1 1/2 cups)
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon minced lemongrass
  • 2 cloves garlic, minced
  • 1 8oz can water chestnuts, drained and chopped
  • 4 tablespoons low-sodium soy sauce
  • 4 tablespoons hoisin sauce
  • 1 teaspoon vegetarian chile sauce
  • 16 butter lettuce or iceberg lettuce leaves
  • green onions (for garnish)


  1. Heat oil in large skillet over medium heat.
  2. Add onion, ginger, lemongrass, and garlic, and cook 7-10 minutes, or until onions are soft and begin to brown.
  3. Add tofu and water chestnuts, breaking tofu into small crumbles; cook 4 minutes, or until heated thoroughly
  4. Stir in soy sauce, hoisin sauce, and chile sauce.
  5. Transfer to serving bowl.
  6. Place lettuce leaves on platter, and set out green onions as garnishes on side.
  7. Set aside lettuce for wrapping tofu mixture in lettuce leaves.
  8. Ready to serve.

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