I reinvented Crispy Tofu Lettuce Wraps with an unexpected spice blend and a pantry shortcut that keeps weeknight cooking quick and pantry friendly.

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I can’t get over how these Tofu Lettuce Wraps sneak up on you, simple but packed with flavor. I made them when I wanted something light, and the extra firm tofu gives it that satisfying chew you don’t expect from a lighter dish.

A scattering of green onions lifts each bite so it never gets boring, and wrapping everything in crisp lettuce makes every mouthful feel like a little celebration. People always say it tastes like something from a restaurant, which is why I jokingly call mine Tofu Lettuce Wraps Pf Changs, dont judge.

Try one and tell me if you agree.

Ingredients

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Soft but firm plant protein, soaks up flavors, adds bulk and calcium.
Mushrooms bring deep umami punch, low cal, add meaty texture, earthy notes.
Water chestnuts give crisp bites that keep crunch, very low calorie.
Hoisin is sweet soy based sauce, thick and tangy, kinda sticky.
Rice vinegar adds bright acidic splash, cuts richness and wakes flavors.
Sesame oil has strong toasty aroma, use little or it’ll overpower.
Brown sugar brings caramel sweetness, balances salty and sour notes, just a bit.
Lettuce leaves are crisp cool wrappers, low calorie fiber, make bites fresh.

Ingredient Quantities

14 oz extra firm tofu, drained and crumbled

2 tbsp vegetable oil

1 tbsp sesame oil

2 cloves garlic, minced

1 tbsp fresh ginger, grated

3 green onions, thinly sliced

1 small yellow onion, finely chopped

8 oz mushrooms, chopped (cremini or shiitake)

1/2 cup canned water chestnuts, chopped

1 medium carrot, grated

3 tbsp soy sauce or tamari

2 tbsp hoisin sauce

1 tbsp rice vinegar

1 tbsp brown sugar

1 tsp sriracha or chili garlic sauce, optional

1 tsp cornstarch

12 to 16 large lettuce leaves (butter or Bibb works best)

2 tsp toasted sesame seeds, optional

Salt and black pepper to taste

How to Make this

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1. Press and prep the tofu: wrap the 14 oz extra firm tofu in paper towels or a clean cloth, put something heavy on top for 10 to 20 minutes to squeeze out moisture, then crumble it into bite sized pieces with your hands or a fork.

2. Make the sauce: whisk together 3 tbsp soy sauce or tamari, 2 tbsp hoisin sauce, 1 tbsp rice vinegar, 1 tbsp brown sugar, 1 tsp sriracha or chili garlic sauce if you want heat, and 1 tsp cornstarch mixed with 2 tbsp cold water until smooth.

3. Heat a large skillet or wok over medium high heat, add 2 tbsp vegetable oil, then spread the crumbled tofu in the pan; let it sit undisturbed for a few minutes so it browns, then toss and cook until most pieces are golden and a little crispy, about 6 to 8 minutes. Transfer tofu to a bowl and set aside.

4. In the same pan add 1 tbsp sesame oil, then toss in the 1 small yellow onion finely chopped, 2 cloves garlic minced, and 1 tbsp fresh ginger grated; cook until fragrant and the onion starts to soften, about 2 minutes.

5. Add 8 oz chopped mushrooms and cook until they release their liquid and it mostly evaporates, about 4 to 5 minutes, this concentrates the flavor so dont skip this step.

6. Stir in 1/2 cup chopped canned water chestnuts and 1 medium grated carrot, cook 1 to 2 minutes to warm through, then add back the browned tofu and 3 green onions thinly sliced (reserve a few green onion slices for garnish).

7. Pour the prepared sauce over the tofu mixture, stir constantly until the sauce thickens and coats everything, about 1 to 2 minutes; taste and adjust with salt and black pepper if needed.

8. Remove from heat, sprinkle with 2 tsp toasted sesame seeds if using, and let the filling cool a couple minutes so it wont wilt the lettuce.

9. Serve spoonfuls of the tofu mixture into 12 to 16 large lettuce leaves (butter or Bibb work best), top with reserved green onions and extra sriracha if you like it spicier, then fold and eat.

Equipment Needed

1. Large skillet or wok for browning and stir frying
2. Tofu press or heavy weight plus paper towels or clean cloth to press the tofu (cast iron skillet or a few cans work)
3. Mixing bowls (one for crumbling tofu, one for the sauce)
4. Whisk (or fork) for the sauce and cornstarch slurry
5. Chef’s knife and cutting board for onions, mushrooms, green onions, carrot
6. Microplane or fine grater for ginger and carrot
7. Spatula and/or tongs (to toss and flip the tofu pieces)
8. Measuring cups and measuring spoons
9. Colander or slotted spoon to drain canned water chestnuts and any excess liquid

FAQ

Q: Can I use regular firm tofu instead of extra firm? A: Yes, you can, but press it well. Wrap the block in towels and put something heavy on it for 20 to 30 minutes to squeeze out water, then crumble. If you skip that it will be watery and limp.

Q: How do I keep the lettuce leaves from getting soggy? A: Pat them completely dry, chill the leaves until ready to serve, and keep the filling in a separate container if you make it ahead. Assemble right before eating for best crunch.

Q: Is this recipe gluten free or vegan? A: It's vegan when made with tofu. For gluten free swap soy sauce for tamari or coconut aminos and use a gluten free hoisin, some hoisin has wheat in it so check the label.

Q: What does the cornstarch do and can I skip it? A: Cornstarch thickens the sauce so it clings to the tofu and gives a slightly glossy finish. You can skip it but the filling will be looser and wetter, which can make the leaves soggy faster.

Q: Can I make this ahead and reheat it? A: Yes, store the cooked filling in an airtight container in the fridge for up to 3 to 4 days. Reheat in a skillet over medium heat until hot. Keep the leaves separate and only assemble when ready to eat.

Q: Any easy swaps or add ins? A: Totally. Swap cremini for shiitake or add diced bell pepper, shredded cabbage, or chopped tempeh. You can also use ground chicken or turkey if you want meat, just cook it the same way as the tofu.

Tofu Lettuce Wraps Recipe Substitutions and Variations

14 oz extra firm tofu
- Tempeh, crumble and pan-fry 1:1, gives a nuttier, firmer bite
- Seitan, thinly chopped or crumbled, great if you want a meaty texture (not gluten free)
- Cooked chickpeas, lightly mashed, for a grainier plant-based option
- Firm paneer or halloumi, cube and pan-sear, if you eat dairy
2 tbsp hoisin sauce
- Teriyaki sauce, same amount, a bit less tangy
- Miso paste mixed with honey or maple syrup and a splash of soy, adjust to taste for deep umami
- Plum sauce or sweet chili sauce, for a fruitier or slightly spicy twist
1/2 cup canned water chestnuts
- Jicama, diced, for the same crisp, mild sweetness
- Celery, finely chopped, adds crunchy, fresh flavor
- Bamboo shoots, sliced, similar texture and neutral taste
- Peeled apple or cucumber, for a fresher or slightly sweeter crunch
12 to 16 large lettuce leaves (butter or Bibb)
- Napa or savoy cabbage leaves, sturdier and hold filling well
- Collard green leaves, briefly blanched to soften, very sturdy
- Romaine halves or large iceberg leaves, crisp and easy to fold
- Rice paper sheets or large tortillas, if you prefer a wrapped burrito style

Pro Tips

1) Press or freeze the tofu for better texture: press 20 to 30 minutes or freeze then thaw the block and squeeze out moisture. Drier tofu browns much better and absorbs the sauce instead of getting soggy.

2) Dust the crumbled tofu lightly with cornstarch before frying and let it sit undisturbed in a hot pan until the bottoms are golden. That little crust makes the filling pleasantly crispy and holds up in the lettuce.

3) Cook the mushrooms until their liquid evaporates, and don’t salt them early. Salt draws out moisture and can keep them from browning and concentrating flavor.

4) Taste and tweak the sauce as you go. If it needs brightness add a splash more rice vinegar, for sweetness add a pinch more brown sugar, and finish with a small drizzle of sesame oil off the heat for aroma. Also cool the filling a couple minutes before spooning into lettuce so the leaves don’t wilt.