Tofu lettuce wrap close up

Tofu lettuce wraps are a plant based version of the popular Chinese American appetizer, swapping the ground meat for small diced tofu that gets fried until golden and crunchy. The filling is tossed in a hoisin and peanut butter sauce with water chestnuts and mushrooms for layers of texture that make you forget there is no meat involved.

I created this recipe after my husband started eating more plant based meals and I wanted something that was satisfying enough for both of us. The secret is cutting the tofu into very small pieces and frying them until crispy so every bite has crunch, then coating everything in a rich peanut sauce that holds up inside the lettuce leaves. So good!

These tofu lettuce wraps have become one of our go to dinners on nights when I want something light and filling at the same time. My husband loves that they are plant based and I love that they come together in one pan so it’s easy to clean up. I hope you give these tofu lettuce wraps a try at home and see how easy it is to make a meatless meal that everyone at the table will enjoy.

Vegan lettuce wrap

Ingredients

To make these easy Tofu Lettuce Wraps, you will need the ingredients I list below:

Ingredients for making plant-based lettuce wraps

Tofu

I use firm tofu cut into very small squares so it crisps up in the pan.

Cut the tofu to perfection!

To take the texture to the next level, I cut the tofu into very small pieces, which I’ll show you below. Then, I fry them. Once the tofu is fried, it has this super-crunchy and crispy texture. You won’t find bland or boring tofu here!

Soft tofu being sliced on a cutting board.

Vegetables

Rehydrated dried shiitake mushrooms and canned water chestnuts add savory depth and crunch. Sliced green onions go in at two stages, whites with the vegetables and greens at the end.

Sauce

Hoisin sauce and unsalted natural peanut butter form the base, with rice vinegar for tang, sriracha for optional heat, sugar, soy sauce, sesame oil, grated garlic, and grated ginger. I thin the extra sauce with water for drizzling at the table.

For Serving

Iceberg lettuce leaves make the best wraps because they are sturdy and cold, which contrasts with the hot filling. Crushed roasted peanuts on top add one more layer of crunch.

How to Make

1. Rehydrate the mushrooms: Place the dried shiitake mushrooms in a small bowl, cover with hot water, and soak for 15 minutes until soft throughout. Squeeze out the extra liquid and mince into small pieces.

2. Mix the sauce: Combine the hoisin sauce, peanut butter, rice vinegar, sriracha, sugar, soy sauce, sesame oil, grated garlic, and grated ginger in a small bowl. Stir until smooth.

3. Fry the tofu: Heat peanut oil in a large nonstick skillet over medium high heat. Add the diced tofu and spread it out as much as possible. Cook without moving for 1 minute until the bottom turns pale yellow, then use a spatula to flip and separate the pieces. Continue cooking until most sides are golden and crispy, about 5 minutes total.

Cook the tofu in a nonstick skillet with oil

4. Cook the vegetables: Push the tofu to one side of the pan. Add the water chestnuts, minced mushrooms, and green onion whites to the other side. Cook and stir for 1 minute.

cook the aromatics and the rest of the veggies

5. Add the sauce: Stir the tofu and vegetables together. Pour half of the sauce into the pan and cook for another 30 seconds, tossing to coat everything evenly. Add the green onion greens and stir to combine. Transfer the filling to a serving plate.

Stir in the green part of the green onion

6. Prepare the dipping sauce: Add 2 tablespoons of water to the remaining sauce and stir until smooth.

7. Serve: Set out the tofu filling, lettuce leaves, crushed peanuts, and dipping sauce. Assemble each wrap by spooning filling onto a lettuce leaf, topping with peanuts, and drizzling with sauce.

Tofu Lettuce Wraps

Some Tips to Consider

  • Do not move the tofu too early: I let it sit undisturbed for at least 1 minute before flipping. This is how you build a golden crust without the tofu falling apart.
  • Use a generous amount of oil: Peanut oil works best because it handles high heat and complements the peanut sauce. 3 tablespoons seems like a lot, but the tofu absorbs it as it crisps.
  • Cook the vegetables separately first: Pushing the tofu aside and cooking the mushrooms and water chestnuts on their own side of the pan prevents steaming. Each component gets direct contact with the hot surface.
  • Make the sauce ahead: The sauce stores in the fridge for up to 5 days. I often double the batch and use it on stir fries and noodle bowls throughout the week.
  • Choose iceberg lettuce for the wraps: Butter lettuce is prettier but too delicate for a filling this hearty. Iceberg holds its shape, stays cold, and the crunch complements the crispy tofu.

Serving Suggestions

I love placing everything out on the table and let my family build their own wraps. The tofu filling goes in the center with a bowl of lettuce cups, crushed peanuts, and the extra sauce on the side. Some nights I add spicy cucumber salad and pickled carrots for more crunch.

For a full dinner spread, I pair these wraps with a bowl of egg drop soup and a plate of garlic Bok choy. For appetizer portions at a party, plan on 2 to 3 wraps per person. These also work well alongside other plant based favorites like home style tofu and my delicious kung pao cauliflower.

Frequently ask questions

Can I add meat to the filling?

I have made this with ground chicken and ground pork instead of tofu. I brown the meat first, drain the excess fat, then continue with the same sauce and vegetables. The cooking time stays about the same.

How do I store leftovers?

I store the tofu filling and sauce separately in the fridge for up to 3 days. The filling reheats well in a skillet over medium heat. I never store assembled wraps because the lettuce wilts.

Can I use fresh mushrooms instead of dried?

I have used fresh shiitake and cremini mushrooms in this recipe. I dice them small and cook them a minute longer since they release more moisture than rehydrated dried mushrooms. Dried shiitakes have a deeper umami flavor though, so I prefer them when I have the time to soak.

Chinese Cooking Made Easy

Are you new to this website? This free email series is a great place to start. I’ll walk you through a few of my most popular recipes and show you how and why they work. You’ll quickly start to cook better Chinese food in your own kitchen.

Try out this vegan meal that takes crunchy, crispy bite-sized pieces of fried tofu wrapped in lettuce with plenty of other textural elements that have all the flavor without any meat! {Vegan, Gluten-Free Adaptable}

Tofu Lettuce Wraps

By Maggie Zhu
5 from 7 votes
Prep Time: 15 minutes
Cook Time: 7 minutes
Total Time: 22 minutes
Servings: 4 servings
Print
I love making these tofu lettuce wraps with crispy fried tofu, water chestnuts, and mushrooms in a savory peanut sauce, all wrapped in cool iceberg lettuce. I have them ready in less than 30 minutes and they are great as a light dinner or an appetizer for a crowd.

Ingredients 

  • 8 dried shiitake mushrooms
  • 1 block firm tofu , cut into 1/3” (0.8cm) squares (*Footnote 1)
  • 3 tablespoons peanut oil
  • 1 can (8-oz) water chestnuts , cut into 1/3” (0.8cm) pieces
  • 2 green onions , sliced and green part separated
  • 1 head iceberg lettuce , leaves separated
  • 1/4 cup roasted peanuts , crushed

Sauce

  • 1/4 cup hoisin sauce
  • 2 tablespoons unsalted natural peanut butter
  • 1 tablespoon rice vinegar
  • 1 tablespoon Sriracha sauce (or chili garlic sauce)
  • 1 teaspoon sugar
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • 1 clove garlic , grated
  • 1/2 ” (1 cm) ginger , grated
  • 2 tablespoons water

Instructions

  • Place the shiitake mushrooms in a small bowl and add hot water to cover completely. Let rehydrate for 15 minutes, or until the mushrooms turn soft throughout. Squeeze out the extra liquid and mince them into small pieces.
  • Combine the sauce ingredients in a small bowl and stir to mix well.
  • Heat the peanut oil in a large nonstick skillet over medium-high heat. Add the diced tofu and spread it out as much as possible. Cook without moving for 1 minute, or tunil the bottom turns pale yellow. Then use your spatula (a silicone spatula works great) to gently flip and separate the tofu. Cook until most of the sides turn golden and crispy, about 5 minutes.
  • Move the tofu to one side of the pan. Add the water chestnuts, shiitake mushrooms, and green onion whites to the other side. Cook and stir on that side for 1 minute.
  • Stir the tofu and vegetables together. Pour half of the sauce into the pan. Cook and stir for another 30 seconds to coat everything with the sauce.
  • Add the reserved green onion greens and stir to mix. Transfer everything to a big plate.
  • Add 2 tablespoons of water to the rest of the sauce and mix well.
  • Serve the tofu filling along with the lettuce, peanuts, and reserved sauce. You can assemble the wraps by placing the tofu filling and peanuts on a piece of lettuce. Add more sauce if needed.

Ingredient Substitution Guide

Notes

  1. It’s important to cut the tofu into very small squares, so it will crisp up a lot while cooking, which gives you a better texture.

Nutrition

Serving: 1serving, Calories: 313kcal, Carbohydrates: 34.9g, Protein: 8.4g, Fat: 16.4g, Saturated Fat: 2.7g, Sodium: 446mg, Potassium: 437mg, Fiber: 3.6g, Sugar: 5.9g, Calcium: 88mg, Iron: 3mg

Did you make this recipe?

I’d love to hear how it turned out for you! Please take a moment to leave a 5-star rating ⭐️ and share your thoughts in the comments further down the page. It really helps others discover the recipe too.