These Asian tofu lettuce wraps are a light, simple yet satisfying, flavor-packed appetizer or main ready in just 30 minutes!
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Why You'll Love This Recipe
Just as delicious as PF Chang's lettuce wraps but cheaper and fully customizable, these quick and easy tofu lettuce wraps are restaurant-quality, perfect for summer (& year-round) for dinner parties, weeknights, and meal prep.
In this PF Chang's tofu lettuce wraps recipe, crisp lettuce leaves are filled with a slightly spicy tofu 'chicken' filling for a light yet satisfying starter or main that's loaded with plant-based protein!
Looking for more delicious ways to transform tofu? Try my vegan egg salad, tofu scrambled eggs, vegan manicotti (with tofu ricotta), or even silken tofu vegan pumpkin ice cream or this easy vegan tiramisu.
Ingredient Notes
Refer to the recipe card for the FULL list of ingredients.
- Tofu: Use extra-firm or super-firm tofu (the latter is vacuum-packed, meaning NO PRESSING needed!) for the best texture.
What Could I Add To Asian Tofu Lettuce Wraps
- Tofu-free: Try swapping it for tempeh, TVP/soy curls, vegan chicken pieces, or vegan minced 'meat'. Adjust the cooking method accordingly.
- More vegetables: Add fresh or sauteed sliced bell pepper, shredded cabbage and/or zucchini, bean sprouts, etc.
- Carbs: Add rice, quinoa, noodles, or cauliflower rice to the filling.
- Spice: Add sriracha/hot sauce, chili paste, chili oil, and/or sliced chilies.
- Fruit: If you love a sweet-savory blend, add diced mango or pineapple.
- To garnish: Finish the Asian lettuce wraps with chopped peanuts/cashews, toasted sesame seeds, crispy onions, lime wedges, sliced chili, chopped avocado, and/or fresh green onions or cilantro.
How to Make Asian Tofu Lettuce Wraps
Step 1: Finely dice the onion, mince the garlic, grate the ginger, and finely chop the mushrooms. Meanwhile, heat the oil in a large skillet over medium-high heat. Sauté the tofu for 5-7 minutes until lightly browned and slightly crisp.
Step 2: Add the onion and sauté for 3-4 minutes until softened. Add the garlic and ginger and cook for 30 seconds until fragrant. Stir in the mushrooms, carrots, and water chestnuts (if using) and cook for 2 to 3 minutes until just tender.
Step 3: Add the soy sauce, hoisin sauce, rice vinegar, maple syrup, sesame oil, and pepper. Stir well and cook for 2-3 minutes until glossy and well-coated.
Step 4: Taste and adjust the seasoning as needed. Then, spoon the tofu mixture into lettuce leaves (use two layers for sturdier vegan lettuce cups) and serve the Asian lettuce wraps immediately. Enjoy!
FAQs
You can use fresh, crisp, sturdy leaves like romaine lettuce, iceberg, and little gem lettuce OR make softer, flexible lettuce wraps with butter lettuce.
Frozen and thawed tofu (which has a more tender texture) will work as long as it's thoroughly pressed/drained.
Absolutely! Prepare the filling and store it in an airtight container in the refrigerator, ready to enjoy over 3-4 days.
Pro Recipe Tips
- For the best texture: Press and pat the tofu dry, then pan-fry it until golden and a little crispy before adding the sauce. You might prefer to sear it first, then add it back to the pan.
- Taste and adjust: Adjust any element to your liking.
- Don't overfill lettuce wraps: Or they can become tricky to hold and eat.
- Serve immediately: To ensure the lettuce is crisp. Otherwise, the warmth of the filling softens the lettuce.
Serving Recommendations
- Rice (Steamed or Instant Pot jasmine rice, coconut basmati rice, brown rice, fried rice, or Instant Pot quinoa)
- Noodles (a simple noodle stir-fry, lo mein, or cold noodle salad)
- Salads (like a simple cucumber tajin salad, carrot salad, broccoli slaw)
- Veggie sides (like bang bang broccoli or sticky sesame cauliflower)
Leftover tofu filling? Use it in fresh rice paper rolls (or crispy spring rolls), bao buns, or dumplings, a grain bowl, salad bowl, stir-fry, or fried rice, etc.
Storage Instructions
Once assembled, enjoy the vegan tofu lettuce wraps immediately before the warm filling softens the lettuce.
Store: The lettuce and tofu filling should be stored separately, in airtight containers for 3-4 days (add a paper towel with the lettuce to keep it crisp).
Reheat: Microwave the tofu in 30-second bursts or cook in a saucepan over medium-low. Add a splash of broth or soy sauce if it's dry.
More Easy 30-Minute Recipes
If you tried this asian tofu lettuce wraps recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
Asian Tofu Lettuce Wraps
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Ingredients
- 1 tablespoon neutral oil
- 1 (14 to 16-ounce) block extra-firm or super-firm tofu pressed and crumbled or finely diced
- 1 small yellow onion finely diced
- 3 garlic cloves minced
- 1 tablespoon fresh ginger grated
- 3 tablespoons soy sauce or tamari
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup or brown sugar
- ½ teaspoon toasted sesame oil
- ½ teaspoon black pepper
- 1 cup finely chopped mushrooms (optional but adds texture)
- 1 cup shredded carrots plus more for garnish
- ½ cup chopped water chestnuts (optional)
- 1 head butter lettuce or romaine leaves separated
Instructions
- Heat the oil in a large skillet over medium-high heat.
- Add the tofu and cook for 5 to 7 minutes, stirring occasionally, until lightly golden and slightly crisp.
- Add the onion and cook for 3 to 4 minutes, until softened.
- Add the garlic and ginger and cook for 30 seconds, until fragrant.
- Stir in the mushrooms, carrots, and water chestnuts (if using) and cook for 2 to 3 minutes, until just tender.
- Add the soy sauce, hoisin sauce, rice vinegar, maple syrup, sesame oil, and black pepper. Stir well and cook for 2 to 3 minutes, until the mixture is glossy and well coated.
- Taste and adjust seasoning as needed.
- Spoon the tofu mixture into lettuce leaves and serve immediately.
Notes
- For the best texture: Press and pat the tofu dry, then pan-fry it until golden and a little crispy before adding the sauce. You might prefer to sear it first, then add it back to the pan.
- Taste and adjust: Adjust any element to your liking.
- Don't overfill lettuce wraps: Or they can become tricky to hold and eat.
- Serve immediately: To ensure the lettuce is crisp. Otherwise, the warmth of the filling softens the lettuce.
Andrea says
These lettuce wraps are so delicious!