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When it comes to sweetening your blueberry glaze for Tofu Lettuce Wraps, both honey and maple syrup are excellent choices, each imparting a unique flavor profile. Honey is often favored for its floral notes and rich sweetness, making it a versatile ingredient in both savory and sweet dishes. However, it’s essential to note that honey is not vegan, which may limit its use for some dietary preferences.

Tofu Lettuce Wraps with Blueberry Glaze

Discover the delicious and healthy Tofu Lettuce Wraps with Blueberry Glaze, a vibrant twist on a classic dish. Packed with protein-rich tofu and fresh vegetables, these wraps are not only nutritious but also visually appealing. The unique blueberry glaze adds a touch of sweetness and antioxidants, making this recipe perfect for any occasion. Ideal as an appetizer or light meal, explore how easy and satisfying it is to incorporate plant-based eating into your lifestyle with this flavorful dish.
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Ingredients
  

1 block (14 oz) firm tofu, drained and pressed

2 tablespoons olive oil

1 tablespoon soy sauce

1 tablespoon rice vinegar

1 teaspoon sesame oil

1 cup blueberries (fresh or frozen)

2 tablespoons honey or maple syrup (for a vegan option)

1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

1 tablespoon fresh ginger, grated

2 garlic cloves, minced

1 red bell pepper, diced

1 carrot, shredded

1 green onion, thinly sliced

1 head of butter or iceberg lettuce (for wrapping)

Salt and pepper to taste

Sesame seeds for garnish

Fresh herbs like cilantro or basil (optional)

Instructions
 

Prepare the Tofu: Cut the pressed tofu into small cubes. In a mixing bowl, combine olive oil, soy sauce, rice vinegar, sesame oil, salt, and pepper. Add the tofu and gently toss to coat. Let it marinate for about 15-20 minutes.

    Make the Blueberry Glaze: In a small saucepan over medium heat, add the blueberries and honey (or maple syrup). Cook until the blueberries start to burst, about 5 minutes. Use a fork to mash some of the blueberries for a thicker consistency. Stir in the ginger and garlic.

      Thicken the Sauce: Once the blueberries are softened, add the cornstarch slurry and stir well. Cook for another 2-3 minutes until the sauce thickens. remove from heat and set aside.

        Cook the Tofu: Heat a non-stick skillet over medium-high heat. Add the marinated tofu and cook until golden brown on all sides, about 8-10 minutes. You may want to do this in batches to avoid overcrowding the pan.

          Combine and Serve: Once the tofu is cooked, add the diced red bell pepper and shredded carrot to the skillet, stir-frying for an additional 2-3 minutes until the veggies are slightly softened.

            Assemble the Wraps: Carefully separate the lettuce leaves and place a few spoonfuls of the tofu and vegetable mixture onto each leaf. Drizzle with the blueberry glaze and top with sliced green onions, sesame seeds, and fresh herbs if desired.

              Enjoy: Serve immediately while the wraps are fresh and crunchy, and enjoy the delightful combination of flavors!

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings