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Tofu Lettuce Wraps Recipe

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These tofu lettuce wraps are crazy delicious and make a great appetizer or lighter meal that will become one of your favorites.

These are better than anything you can get in a restaurant! Plus, they happen to be vegan/ plant-based. If you’d rather have meat in your lettuce wraps, you might want to check out Thai chicken lettuce wraps here.

How to make tofu lettuce wraps

First, gather your ingredients.

Ingredients

For tastiest results, always use the best quality ingredients you have access to.

Ingredients with label text on white surface

To make these tofu lettuce wraps, you will need the following:

  • sesame oil
  • onion
  • garlic
  • ginger (fresh minced, or ginger paste)
  • 14 ounce block extra firm tofu
  • Tamari, low sodium or soy sauce OR coconut aminos
  • Thai sweet red chili sauce (we love Trader Joe’s)
  • juice of 1 lime
  • maple syrup or agave
  • cashews – raw or roasted/salted
  • green onion/ scallions
  • fresh cilantro
  • carrots, shredded
  • Sesame seeds
  • 1 head butter lettuce

Cooking the filling

To make tofu lettuce wraps, first make the filling. Heat up a pan to medium high heat and add the oil.

Once the oil is hot, add in the onions. Toss and let cook for 2-3 minutes until the onions start to brown and turn translucent. Then add in the garlic and ginger. Toss that all together and let it cook for 2 minutes.

cooking garlic and ginger in a pan


Cook the tofu. Use your hands to crumble the tofu into the pan, tossing it in the pan sauce while breaking it up with a wooden spoon or spatula. Season the tofu with a little salt and pepper and let it cook until it starts to turn golden brown, about 4-5 minutes.

cooking crumbled tofu in a pan


Make the Thai chili sauce. This sauce really ties everything together for theses tofu lettuce wraps. Add the soy sauce, chili sauce, lime juice, and honey to a small bowl and mix to combine.

whisking sauce in a small white bowl


Add the sauce to the tofu mixture. Sprinkle the chopped cashews over the tofu in the pan and pour in the sauce. Toss that all together, reduce the heat to low and let that all cook for 2 more minutes.

Remove the pan from the heat and let it cool for a few minutes, then stir in the carrots, chopped scallions and cilantro.

cooking filling for tofu lettuce wraps in a pan

Assembling tofu lettuce wraps


To assemble the tofu lettuce wraps, open one of the butter lettuce leaves and add a large spoonful of the filling mixture into the wrap and top it with some of the pan sauce and sesame seeds.

styled tofu lettuce wraps on white plate

Continue until you have made all of the tofu lettuce wraps. Serve and enjoy!

hand grabbing a tofu lettuce wrap

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5 from 10 votes
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Tofu Lettuce Wraps

These tofu lettuce wraps are crazy delicious and make a great appetizer or lighter meal that will become one of your favorites.

Course Appetizer
Cuisine Asian
Keyword tofu lettuce wraps, tofu lettuce wraps recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6
Calories 130 kcal
Author Marjorie @APinchOfHealthy

Ingredients

  • 1 Tablespoon sesame oil
  • ¼ cup onion diced I used yellow. White onion works too.
  • 2 cloves of garlic
  • 1 tablespoon minced ginger fresh minced, or ginger paste
  • 14 ounce block extra firm tofu – with water pressed out
  • ¼ cup Tamari low sodium or soy sauce, coconut aminos
  • 2 Tablespoon Thai sweet red chili sauce we love Trader Joe’s
  • juice of 1 lime
  • 1 teaspoon maple syrup or agave
  • ⅓ cup cashews chopped – raw or roasted/salted
  • ¼ cup scallions chopped
  • ¼ cup cilantro fresh, chopped
  • ¼-½ cup carrots shredded
  • Sesame seeds for topping
  • 1 head butter lettuce – leaves removed rinsed and dried – see notes

Instructions

  1. Heat up a pan to medium high heat and add the oil. Once the oil is hot, add in the onions. Toss and let cook for 2-3 minutes until the onions start to brown and turn translucent. Then add in the garlic and ginger. Toss that all together and let it cook for 2 minutes.

  2. Cook the tofu. Use your hands to crumble the tofu into the pan, tossing it in the pan sauce while breaking it up with a wooden spoon or spatula. Season the tofu with a little salt and pepper and let it cook until it starts to turn golden brown, about 4-5 minutes..
  3. Make the thai chili sauce. Meanwhile, add the soy sauce, chili sauce, lime juice, and honey to a small bowl and mix to combine.
  4. Add the sauce to the tofu. Sprinkle the chopped cashews over the tofu in the pan and pour in the sauce. Toss that all together, reduce the heat to low and let that all cook for 2 more minutes. Remove the pan from the heat and let it cool for a few minutes, then stir in the carrots, chopped scallions and cilantro.
  5. Assemble the lettuce wraps. To assemble the lettuce wraps, open one of the lettuce leaves and add a large spoonful of the tofu mixture into the wrap and top it with some of the pan sauce and sesame seeds. Continue until you have made all of the lettuce wraps.

Recipe Notes

Nutritional information is approximate and was calculated using a recipe nutrition label generator.

Nutrition Facts
Tofu Lettuce Wraps
Amount Per Serving
Calories 130 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Sodium 646mg28%
Potassium 288mg8%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 6g7%
Protein 8g16%
Vitamin A 1877IU38%
Vitamin C 3mg4%
Calcium 45mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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Reader Interactions

Comments

  1. Keely says

    5 stars
    This was absolutely delicious! I didn’t have tamari so used soy sauce, which made it a tad salty, so will use tamari next time ,my partner love it too !

    Reply

    • Marjorie @APinchOfHealthy says

      Yay Keely! Tamari is just gluten free soy, FYI. Either works great. I like the low sodium versions of both, for the reasons you mention. Feel free to adjust to your preference next time, of course. I am so glad you enjoyed it!

      Reply

  2. Lisa Brunelle says

    Looking forward to making this. I am slightly confused by it though. Step 4- (add sauce) to tofu -sprinkle cashews over top-(pour in the sauce). Is there a second sauce? Also pictures shows Chile paste- is there any difference to Chile sauce suggested in the instructions? As well is there any difference using the teaspoon of maple/agave syrup or using honey that is suggested in the instructions?

    Reply

  6. CJ says

    5 stars
    I made this recipe last night, and I have to say it was absolutely delicious. The flavors were so so good. This is going into my regular rotation. Thank you!

    Reply

  7. Lynnie Dee says

    5 stars
    Delicious! I added in 3 large chopped crimini mushrooms with the tofu; kept the sauce separate. Also kept all the veggies separate as garnishes. Added bean sprouts and thinly sliced cucumbers for garnishes as well. Put everything out on my counter for make-your-own lettuce wraps. Didn’t have the chili sauce on hand (and my local Albertson’s was completely out of all Asian chili sauces), so improvised and took a Tablespoon of Sriacha, 2 Tablespoons of honey and 1+ Tablespoons of Soy Vey Teriyaki sauce (which already has sesame seeds in it) and added those items to the sauce in lieu. Yummy! Definitely a keeper as we are trying not to eat meat. Our new healthier Taco Tuesday. Thank you!

    Reply

  8. Sarah says

    5 stars
    These were the best lettuce wraps I’ve ever had! I loved chicken lettuce wraps before I became vegetarian several years ago and have never been able to find a good veg version until now. I followed the recipe exactly but added an extra side of sauce and it was amazing! I was doubtful as I was making it because the lime I had was very large and very juicy and kept thinking “this seems like a lot of lime” but I’m glad I trusted the recipe. The flavors were perfect l and I will definitely be making this again.

    Reply

  9. Katy says

    5 stars
    I never comment on recipes, but this one was one of the best meals I have ever made. I made it for my in laws and they also loved it!
    The only difference I did was made half a serving more of the sauce because the flavor was so good I wanted more!

    Reply

  10. Jennifer Patrick says

    5 stars
    I took this to a ladies’ gathering which was not a plant based gathering. And yet, the ladies LOVED this dish and were raving over it. It was one of the first dishes to be cleaned up and totally eaten! Thanks so much for the recipe! My only changes were to add half a diced cucumber for more crunch and one seeded, diced jalapeno for a little more spice. Delicious. I’ll be making your recipe again!

    Reply

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