Tofu Lettuce Wraps

Light, refreshing and crunchy tofu lettuce wraps! An easy and delectable vegetarian lettuce wrap recipe with tofu and water chestnut filling.

If you are looking for a simple, healthy, low-calorie yet filling and satisfying meal, you are in the right place. These protein-rich delicious lettuce wraps with tofu filling checks all those criteria, and you can easily customize it according to your preference. 

Starting today, for the next three days, I will share some simple wraps and rolls that you can enjoy for lunch or dinner. This week’s blogging marathon theme is wraps and rolls, and I am starting with this tofu lettuce wrap.

We love P.F. Chang’s tofu lettuce wraps, and that’s the inspiration for my version of lettuce wraps. It’s not the copycat version, but I can call it my take on P.F. Chang’s lettuce wraps. You can make this recipe in less than 30 minutes, and it’s the perfect meal for lunch and dinner. 

Let’s get straight into the ingredient details and procedure.

Ingredients required

Romaine lettuce forms the base for our wrap, and I have always made this wrap with romaine lettuce. But you can use iceberg lettuce or butterhead lettuce. 

We prepare a simple sauce for flavoring the filling with soy sauce, brown sugar, rice vinegar, sriracha, and salt. Adjust these measures to your taste, and instead of sriracha, you can use green or red chili sauce. Also, I have tried mirin instead of rice vinegar too. 

We need extra firm tofu, water chestnuts, green onions, garlic, and oil for the tofu filling. I highly recommend extra-firm tofu (refer to the notes section for pressing the tofu) for this recipe. Also, do not skip the water chestnuts. You can use the canned ones, which are readily available in the grocery stores. It adds all the crunch to the filling. 

We top up the filling with roasted peanuts to add more crunch, but that’s completely optional.

Please check the recipe card for the measurements. 

How to make tofu lettuce wraps

• Add the soy sauce, brown sugar, rice vinegar, sriracha, and salt to a small bowl. Mix well and set it aside. 

• Heat a pan or wok and add the oil. When the oil is hot, add the white part of the green onions and garlic and saute for a couple of minutes.

• Next, add chopped tofu and cook until all the moisture is absorbed and the tofu browns slightly. 

• Then add the water chestnuts and mix well and cook for a minute.

• Now add the sauce, cook for a couple of minutes, and turn off the heat.

• Add the green part of the green onions and set it aside. The filling is now ready.

• Serving the tofu lettuce wraps
• I made lettuce cups by layering two leaves together. You can use one leaf too. Fill each lettuce cup with 3 to 4 tbsps of the tofu mixture. Top it up with crushed peanuts, some more green onions, some lime juice, and serve immediately. If you like a spicy filling, drizzle some more sriracha sauce on top. This measure should fill about 6 to 8 lettuce cups. 

Recipe notes

• Instead of chopping the tofu, after pressing the tofu, you can crumble them and use that. 
• Adjust the sauce measure to taste.
• Pressing the tofu: Make sure to press the tofu for atleast 10 to 15 and remove that excess water as much as possible. I usually wrap my tofu in a kitchen towel, place it on a plate, place a heavy object on it, and let it sit until I do the prep-work. Alternatively, you can use a tofu presser too. As we use extra-firm tofu, you can skip the pressing part and squeeze the water from the tofu by pressing it with your palms. 

Substitutions & variations

• Instead of tofu, you can use mushrooms or tempeh. If you want to give an Indian spin and are not particular about vegan options, you can use paneer/Indian cottage cheese.
• You can customize the sauce according to taste. You can add nut butter to the sauce and make it more creamy. 

Dietary specifications and storing suggestions

Ensure you use gluten-free and vegan labeled products for a gluten-free and vegan version of this lettuce wrap. Also, skip the peanuts for a nut-free version. 

You can make the tofu filling part of your meal prep and refrigerate it. Warm it slightly before serving it in the lettuce cups. I have refrigerated the filling for up to 2 days but not more. 

Explore other tofu recipes

PS:  If you try this tofu lettuce wrap, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it ASAP. Follow me on my Pinterest for more healthy and delicious ideas! Follow me on Instagram or join my Facebook Group for more recipe updates! You can also sign-up for my newsletter for weekly updates.

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5 from 8 votes

Tofu Lettuce Wraps

Light, refreshing and crunchy tofu lettuce wraps! An easy and delectable vegetarian lettuce wrap recipe with tofu, water chestnut filling.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Entree

Cuisine: Asian

Servings: 4

Calories: 164kcal

Author: Srividhya G

Ingredients

Measurement Details: 1 cup=240ml; 1 tbsp=15ml; 1 tsp=5ml;

• ▢ 1 tbsp peanut oil
• ▢ 6 green onion white part for sauteing and green part to garnish
• ▢ 1 garlic clove small one, approx 2 grams
• ▢ 8 oz extra firm tofu pressed and chopped into small cubes
• ▢ 5 oz water chestnuts 1 8oz water chestnut can chopped into small cubes
• ▢ 2 tbsp soy sauce
• ▢ 2 tsp brown sugar
• ▢ 2 tsp rice vinegar
• ▢ 1 tsp sriracha or to taste
• ▢ ¼ tsp salt or to taste
• ▢ ¼ cup roasted peanuts crushed
• ▢ 1 head romaine lettuce split into individual leaves

Instructions

• Add the soy sauce, brown sugar, rice vinegar, sriracha, and salt to a small bowl. Mix well and set it aside.
• Heat a pan or wok and add the oil. When the oil is hot, add the white part of the green onions and garlic and saute for a couple of minutes.
• Next, add chopped tofu and cook until all the moisture is absorbed and the tofu browns slightly.
• Then add the water chestnuts and mix well and cook for a minute.
• Now add the sauce, cook for a couple of minutes, and turn off the heat. Add the green part of the green onions and set it aside. The filling is now ready.

Serving the tofu lettuce wraps

• I made lettuce cups by layering two leaves together. You can use one leaf too. Fill each lettuce cup with 3 to 4 tbsps of the tofu mixture. Top it up with crushed peanuts and some more green onions, some lime juice, and serve immediately. If you like a spicy filling, drizzle some more sriracha sauce on top. This measure should fill about 6 to 8 lettuce cups.

Notes

• Instead of chopping the tofu, after pressing the tofu, you can crumble them and use that.
• Adjust the sauce measure to taste.
• Pressing the tofu: Make sure to press the tofu for atleast 10 to 15 and remove that excess water as much as possible. I usually wrap my tofu in a kitchen towel, place it on a plate, place a heavy object on it, and let it sit until I do the prep-work. Alternatively, you can use a tofu presser too. As we use extra-firm tofu, you can skip the pressing part and squeeze the water from the tofu by pressing it with your palms.
• Substitutions & variations
• Instead of tofu, you can use mushrooms or tempeh. If you want to give an Indian spin and are not particular about vegan options, you can use paneer/Indian cottage cheese.
• You can customize the sauce according to taste. You can add nut butter to the sauce and make it more creamy.

Nutrition

Calories: 164kcal | Carbohydrates: 14g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 758mg | Potassium: 317mg | Fiber: 3g | Sugar: 5g | Vitamin A: 791IU | Vitamin C: 5mg | Calcium: 49mg | Iron: 2mg

I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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