Tofu Lettuce Wraps
Ingredients:
- 400 g (1 block) extra-firm tofu
- 15 ml (1 tbsp) neutral oil
- 110 g (1 small) onion
- 9 g (3 cloves) garlic
- 6 g (1 tbsp) fresh ginger
- 70 g (1 cup) mushrooms
- 75 g (1/2 cup) water chestnuts
- 45 ml (3 tbsp) soy sauce or tamari
- 20 g (1 tbsp) hoisin sauce
- 15 ml (1 tbsp) rice vinegar
- 5 ml (1 tsp) sesame oil
- 0.5 g (1/4 tsp) red pepper flakes
- 15 g (2) green onions
- 1 head butter or iceberg lettuce, leaves separated
- Extra hoisin or sriracha, for serving
Equipments:
- Wok or large skillet
- Tofu press (or a clean towel and heavy pan)
- Cutting board and knife
Features:
Gluten-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Press the tofu while you prep the other ingredients — crumbling drier tofu gives a better texture that mimics the ground-meat filling of traditional lettuce wraps.
Instructions:
- Press and crumble the tofu: Press the 400 g (1 block) extra-firm tofu for 15 minutes, then crumble it into small, rice-sized pieces with your hands or a fork.
- Cook the tofu: Heat the 15 ml (1 tbsp) neutral oil in a large skillet or wok over medium-high heat. Add the crumbled tofu and cook for 5-7 minutes, stirring occasionally, until lightly browned and any moisture has evaporated.
- Add the aromatics: Push the tofu to one side of the pan and add the 110 g (1 small) onion, finely diced, 9 g (3 cloves) garlic, minced, and 6 g (1 tbsp) fresh ginger, minced to the empty space. Cook for 2 minutes, until fragrant.
- Add mushrooms and water chestnuts: Stir in the 70 g (1 cup) mushrooms, finely diced and 75 g (1/2 cup) water chestnuts, diced. Cook for another 3-4 minutes, until the mushrooms soften.
- Season: Add the 45 ml (3 tbsp) soy sauce or tamari, 20 g (1 tbsp) hoisin sauce, 15 ml (1 tbsp) rice vinegar, 5 ml (1 tsp) sesame oil, and 0.5 g (1/4 tsp) red pepper flakes if using. Stir well and cook for 1-2 minutes, until everything is coated and heated through.
- Assemble: Spoon the filling into lettuce leaves, top with the 15 g (2) green onions, sliced, and serve with extra hoisin or sriracha on the side.
Common Mistakes: Skipping the tofu press — wet tofu won't brown properly, leaving the filling mushy instead of having a satisfying, slightly crispy texture. Overfilling the lettuce cups — makes them hard to eat and prone to falling apart; a couple tablespoons per leaf is plenty.
Notes: Crumbling the tofu by hand gives an irregular, rice-like texture that holds the sauce well. Pulsing it in a food processor works too, but can turn it too fine.
Tips: Butter lettuce cups are more pliable and hold up better than iceberg, though iceberg gives more crunch — pick based on preference.
Storage: Store the filling separately from the lettuce leaves in the fridge for up to 4 days. Assemble fresh when serving.
Swaps: Finely diced carrots or extra water chestnuts can add crunch if you're out of mushrooms. No hoisin? Try a mix of soy sauce and a touch of maple syrup instead.
Crumbled tofu — mimics the texture of ground meat in traditional lettuce wraps once browned.
Water chestnuts — add essential crunch that contrasts with the soft tofu filling.
Hoisin sauce — brings a sweet, savory depth that's central to the classic lettuce wrap flavor.
Lettuce cups — a light, crisp vessel that lets the savory filling be the star.
Tofu Lettuce Wraps
Ingredients:
- 400 g (1 block) extra-firm tofu
- 15 ml (1 tbsp) neutral oil
- 110 g (1 small) onion
- 9 g (3 cloves) garlic
- 6 g (1 tbsp) fresh ginger
- 70 g (1 cup) mushrooms
- 75 g (1/2 cup) water chestnuts
- 45 ml (3 tbsp) soy sauce or tamari
- 20 g (1 tbsp) hoisin sauce
- 15 ml (1 tbsp) rice vinegar
- 5 ml (1 tsp) sesame oil
- 0.5 g (1/4 tsp) red pepper flakes
- 15 g (2) green onions
- 1 head butter or iceberg lettuce, leaves separated
- Extra hoisin or sriracha, for serving
Equipments:
- Wok or large skillet
- Tofu press (or a clean towel and heavy pan)
- Cutting board and knife
Features:
Why These Ingredients:
Crumbled tofu — mimics the texture of ground meat in traditional lettuce wraps once browned.
Water chestnuts — add essential crunch that contrasts with the soft tofu filling.
Hoisin sauce — brings a sweet, savory depth that's central to the classic lettuce wrap flavor.
Lettuce cups — a light, crisp vessel that lets the savory filling be the star.
Prep:
Press the tofu while you prep the other ingredients — crumbling drier tofu gives a better texture that mimics the ground-meat filling of traditional lettuce wraps.
Instructions:
- Press and crumble the tofu: Press the 400 g (1 block) extra-firm tofu for 15 minutes, then crumble it into small, rice-sized pieces with your hands or a fork.
- Cook the tofu: Heat the 15 ml (1 tbsp) neutral oil in a large skillet or wok over medium-high heat. Add the crumbled tofu and cook for 5-7 minutes, stirring occasionally, until lightly browned and any moisture has evaporated.
- Add the aromatics: Push the tofu to one side of the pan and add the 110 g (1 small) onion, finely diced, 9 g (3 cloves) garlic, minced, and 6 g (1 tbsp) fresh ginger, minced to the empty space. Cook for 2 minutes, until fragrant.
- Add mushrooms and water chestnuts: Stir in the 70 g (1 cup) mushrooms, finely diced and 75 g (1/2 cup) water chestnuts, diced. Cook for another 3-4 minutes, until the mushrooms soften.
- Season: Add the 45 ml (3 tbsp) soy sauce or tamari, 20 g (1 tbsp) hoisin sauce, 15 ml (1 tbsp) rice vinegar, 5 ml (1 tsp) sesame oil, and 0.5 g (1/4 tsp) red pepper flakes if using. Stir well and cook for 1-2 minutes, until everything is coated and heated through.
- Assemble: Spoon the filling into lettuce leaves, top with the 15 g (2) green onions, sliced, and serve with extra hoisin or sriracha on the side.
