Tofu Lettuce Wraps
There’s nothing tastier than tofu lettuce wraps when you need a light, healthy dinner or appetizer that everyone loves. These feature crumbled tofu, minced mushrooms, and jasmine rice combined with a flavorful umami-packed sauce.
I love to top them with fresh herbs, carrots, radishes, and a sprinkle of cashews, for a colorful and crunchy feast for the eyes and taste buds.
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Why This Recipe Works
- Lettuce wraps are a fun and interactive way to do an Asian stir-fry recipe.
- Scrambled tofu looks and tastes much like chicken, so it appeals to both vegetarians and meat-eaters.
- These vegetarian lettuce wraps are light on the sugary-sticky sauce and high in protein from tofu.
- You can prep your ingredients ahead of time and assemble everything when it’s time to eat.
Recipe Ingredients
Here's what I use to make this recipe. I've included some substitutions and variations in the section below.
Be sure to check out the recipe card below for the complete list of ingredients with measurements.
Lettuce. Butter lettuce is perfect because the leaves are cup-shaped and hold the filling nicely. Romaine is another good choice.
Tofu. Use firm or extra firm tofu for this recipe, and drain it well. Once you crumble and cook it, it will resemble ground meat. Don't use silken tofu because it's too creamy and won't crumble.
Mushrooms. I recommend baby Bella (Crimini) or Shitake mushrooms. They add more meatiness and umami to this recipe.
Brown jasmine rice. It has a lovely floral aroma that complements the other flavors in this fresh dish so well. Also, the soft, moist grains of jasmine rice help the filling hold together — making these lettuce wraps easier to eat.
Tamari and hoisin sauce. These Chinese seasonings add saltiness, sweetness, and umami to flavor the tofu.
Fresh herbs. I recommend cilantro and fresh mint. Add them after your tofu mixture is cooked and slightly cooled so you retain the bright color and fresh flavor of the herbs.
Toppings. I use radish slices, shredded carrots, sliced green onions, and cashews for more color, flavor, and crunch. Set out little bowls of each and let people assemble their own lettuce wraps with their desired toppings.
Substitutions and Variations
Tamari is similar to soy sauce, but it's gluten-free. If desired, you can use soy sauce.
Use Napa cabbage leaves instead of lettuce leaves.
Try these other topping options:
- Shredded cabbage or bok choy
- Chopped broccoli
- Sliced sweet peppers
- Chopped peanuts
How to Make Tofu Lettuce Wraps
1. Drain the tofu. Place the block of tofu in a tofu press for 30-60 minutes. Alternatively, you can place it in a strainer over a bowl to catch the water. Place a heavy pot on top to weigh it down.
2. Prep your sauce, rice, mushrooms, and toppings. Combine the sauce ingredients and set it aside. Cook the rice (you can do this the day before if desired). Mince the mushrooms and slice radishes or other toppings.
3. Crumble the tofu. Add it to a saute pan with olive oil over medium heat and crumble it with a spatula until it resembles ground meat.
4. Saute the mushrooms. Add the minced mushrooms to the pan and saute them with the tofu until any water is cooked off. Add the ginger and garlic and saute for one more minute.
5. Add the sauce and rice. Stir everything well to combine. Simmer on low to let any excess liquid evaporate.
6. Season with fresh herbs. Let the mixture cool for a few minutes, and then add fresh herbs and sliced green onion. Set out the seasoned tofu with a platter of lettuce leaves and bowls of the sliced vegetable toppings for everyone to assemble their lettuce cups.
Expert Tips
- Press the tofu for at least 30 minutes to release excess water and allow it to crumble more easily. Longer is even better if you can plan ahead.
- To prep this recipe ahead of time, press the tofu, cook the rice ahead of time, and slice any vegetables for the topping the day before.
- The tofu mixture should be moist but not wet. If there is too much liquid after adding the sauce, let it cook until it’s mostly evaporated.
- Cool the tofu mixture for a few minutes before serving. If it’s too hot, the lettuce will tear. Also, the lettuce cups will hold together better if you don’t overfill them.
- Double the sauce recipe if you want extra for a dipping sauce. A good quality peanut sauce is also delicious to dip or add on top of these tofu lettuce wraps.
Recipe FAQs
Tofu is made from soybeans, which are often genetically modified crops. However, most tofu sold in the U.S. is organically produced and non-GMO. If you want to avoid GMO soybeans, look for the certified organic or non-GMO label on your tofu. You might also find this article on the pros and cons of GMOs helpful.
Yes! If you want a non-vegetarian option, substitute about ½ pound of ground chicken, turkey, pork, or beef for the tofu and increase the mushrooms to 2 cups minced.
Store any leftover tofu mixture in the refrigerator for three days. Reheat it in a microwave or a nonstick pan over medium-low heat. The mixture will scorch if you heat it too fast or too high.
Other Tofu Recipes
Don't miss these other tasty tofu recipes!
Recipe
Tofu Lettuce Wraps
Ingredients
Sauce
- 3 tablespoons tamari or soy sauce
- 3 tablespoons hoisin sauce
- 2 teaspoons chili paste like Sambal Oelek
- 1 tablespoon fresh lime juice
- 2 teaspoons sesame oil
Tofu Filling
- 14 ounces firm tofu drained and pressed *See note below
- ½ cup brown jasmine rice
- 1 tablespoon olive oil
- 1 cup minced mushrooms about 4 ounces
- 2 medium garlic cloves
- 2 teaspoons minced ginger
- 2 tablespoons sliced green onion
- 2 tablespoons minced fresh cilantro
- 1 tablespoon minced fresh mint
- 12 leaves crisp butter or Romaine lettuce or more if the lettuce leaves are small
Toppings
- 5 medium radishes thinly sliced
- 1 cup shredded carrots
- ½ cup chopped cashews
- minced scallions, cilantro, mint
Instructions
- Press the tofu for 30-60 minutes to remove the liquid.
- While the tofu drains, cook the rice in 1 cup of salted water or according to package directions. Alternatively, you can use cooked, cooled leftover rice.
- In a small bowl, combine the tamari or soy sauce, hoisin sauce, chili paste, lime juice, and sesame oil. Mix well and set aside.
- Heat the olive oil in a saute pan over medium heat. Add the drained tofu and crumble it well using a spatula or spoon. Add the minced mushrooms to the pan. Saute for 3-5 minutes until the mushrooms are soft and any liquid from the tofu and mushrooms has cooked off. Finally, add the garlic and ginger and saute for 30 seconds.
- Add the sauce to the tofu-mushroom mixture and stir well to combine. Add the rice and reduce the heat to low. The mixture should be moist. If it seems too wet, let it cook for another 2 minutes or until the excess sauce cooks off. Stir it frequently so the rice doesn't stick to the pan and burn.
- Remove the pan from the heat and let it cool for 10 minutes. Stir in the green onion, cilantro, and fresh mint.
- To assemble, place about 2 tablespoons of the tofu filling in the center of each lettuce leaf. Add fresh vegetable toppings, a sprinkle of herbs, and a sprinkle of cashews to each lettuce wrap. Gently fold over to eat
