Name: Tofu Lettuce Wraps
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Asian
Ingredients: 14 ounces extra-firm tofu (pressed, cut into ¾-inch cubes); 1 tablespoon plus 1 teaspoon cornstarch (divided); ¼ cup tamari (or soy sauce); 2 tablespoons hoisin sauce (vegan); 1 teaspoon sriracha; 1 teaspoon maple syrup; 1 tablespoon neutral flavored cooking oil (or vegetable broth); 6 green onions (chopped); ¾-inch ginger; 1 small garlic clove; 1 cup cashews (optional, to taste); 1 head iceberg lettuce leaves (or romaine, separated); Sesame seeds (optional, for garnish)

why make this recipe

Tofu lettuce wraps are a fresh and delicious way to enjoy a meal. They are light yet satisfying and packed with flavor. This dish is not only vegan but also gluten-free if you use tamari instead of soy sauce. Tofu adds protein, while fresh veggies and sauces bring vibrant tastes. It’s a great option for lunch, dinner, or a snack. Plus, they are easy to make and perfect for sharing!

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how to make Tofu Lettuce Wraps

Ingredients:

14 ounces extra-firm tofu (pressed, cut into ¾-inch cubes)
1 tablespoon plus 1 teaspoon cornstarch (divided)
¼ cup tamari (or soy sauce)
2 tablespoons hoisin sauce (vegan)
1 teaspoon sriracha
1 teaspoon maple syrup
1 tablespoon neutral flavored cooking oil (or vegetable broth)
6 green onions (chopped)
¾-inch ginger
1 small garlic clove
1 cup cashews (optional, to taste)
1 head iceberg lettuce leaves (or romaine, separated)
Sesame seeds (optional, for garnish)

Directions:

Prepare tofu: Transfer the tofu to a large bowl. Toss with 1 tablespoon of cornstarch until evenly coated.
Make sauce: In a medium bowl, mix the tamari, hoisin sauce, sriracha, maple syrup, 1 teaspoon of cornstarch, and 2 tablespoons of water. Stir well to combine.
Cook tofu: Heat the oil in a large nonstick skillet over medium-high heat. Cook the tofu for about 5 minutes, or until golden brown, stirring regularly.
Cook aromatics: Add the chopped scallions and cook for one minute more. Grate the garlic and ginger into the skillet and cook for another 30 seconds.
Combine: Add the cashews and cook for 1 minute, stirring constantly. Add the sauce plus 2 tablespoons of water. Mix to combine. Cook for about 3 minutes, or until thickened enough to coat the tofu.
For serving: Divide the tofu mixture between the lettuce leaves as desired.

how to serve Tofu Lettuce Wraps

Tofu lettuce wraps are best served fresh. You can place the cooked tofu mixture directly onto the lettuce leaves and allow everyone to make their own wraps. You can also sprinkle sesame seeds on top for added flavor and presentation.

how to store Tofu Lettuce Wraps

If you have leftovers, store the tofu mixture in an airtight container in the refrigerator for up to 3 days. Keep the lettuce leaves separate to prevent them from getting soggy. Reheat the tofu mixture in a skillet over medium heat before serving again.

tips to make Tofu Lettuce Wraps

Make sure to press the tofu well to remove excess moisture for better texture and flavor.
You can adjust the spiciness by using more or less sriracha according to your taste.
For a crunchier texture, you can add chopped bell peppers or carrots to the mix.

variation

You can replace tofu with tempeh or seitan for different protein options. Adding diced bell peppers, shredded carrots, or even some chopped cilantro can boost flavor and texture.

FAQs

1. Can I use another type of sauce?
Yes, you can try different sauces like teriyaki or peanut sauce for a unique flavor.

2. Is this recipe gluten-free?
Yes, if you use tamari instead of soy sauce, the recipe is gluten-free.

3. Can I make these ahead of time?
You can prepare the tofu mixture in advance but assemble with lettuce leaves just before serving to keep them fresh.