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top view of tofu lettuce wraps on a tray

Tofu Lettuce Wraps

Tofu Lettuce Wraps is a delicious dish, perfect to take for picnics or to serve as an appetizer or a light vegetarian meal. The filling with crumbled tofu, mushrooms, water chestnuts cooked in hoisin-soy sauce mixture is just amazing.
Author: Pavani
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Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Course: Appetizer, Side Dish, Snack
Cuisine: American, asian
Servings: 4 Servings


  • ¼ cup Hoisin Sauce
  • 3 tablespoons Low sodium Soy sauce
  • 2 tablespoons Rice vinegar
  • 1 teaspoon Sesame oil
  • 1 tablespoon Peanut or Canola Oil
  • 1 14 oz. Container of Extra firm Tofu, drained and pressed
  • 2 cups Cremini or baby bella mushroom (about 8 oz.), finely chopped
  • 4 Green Onions, finely chopped
  • 2~3 Garlic cloves, finely minced
  • 1" Ginger piece, finely grated
  • 8 oz. Canned Water Chestnuts, rinsed, drained and finely chopped
  • ¼ teaspoon Crushed Red Pepper flakes (optional)
  • To taste Salt & Pepper
  • 8~10 Large Lettuce Leaves, either Romaine or Butter lettuce leaves
  • As needed Grated Carrot, for garnish (optional)
  • As needed Roasted Peanuts, chopped, for garnish (optional)


  • In a small bowl, combine hoisin sauce, soy sauce, rice vinegar and sesame oil. Whisk well and set aside.
  • Heat oil in a large nonstick pan on medium-high heat. Crumble the tofu and add to the pan. Crumble the tofu further as it cooks. Sauté until it starts to turn lightly golden, about 8~10 minutes. Stir in the ginger and garlic; cook till fragrant, about 1~2 minutes.
  • Next add the mushrooms and cook till they start to cook down and the mixture is not wet anymore. Stir in the water chestnuts, crushed red pepper flakes and half of the chopped green onions. Cook for 1~2 minutes.
  • Pour the prepared sauce into the pan and stir to coat. Cook till the sauce starts to bubble and is warmed through, about 1~2 minutes. Turn off the heat and let the mixture cool slightly before serving.
  • To serve, spoon the mixture into individual lettuce leaves. Top with grated carrot, chopped peanuts and remaining chopped scallions. Serve right away.



  • The filling can be made at least couple of days ahead of time. Store in an airtight container and refrigerate until ready to serve.
  • Any small leave lettuce can be used - bib or butter or romaine lettuce are the best. Inner leaves of regular romaine lettuce or butter lettuce work perfectly.
  • Water chestnuts can be replaced with regular chestnuts or with fresh jicama.
  • Any variety of mushrooms can be used in the recipe. But I prefer using meat cremini mushrooms.
  • Other ideas for plant based lettuce wraps with no tofu are:
    • shredded jackfruit
    • mashed cooked chickpeas
    • cooked lentils
    • meatless beef crumbles
  • If you want to make vegetarian lettuce wraps with no tofu. Substitute tofu with either canned jackfruit or cooked chickpeas or even brown lentils. Process 1 can of rinsed jackfruit until shredded. Mash the beans or lentils and use in the recipe.
  • I usually serve them with store bought chili garlic sauce. But you can make either sriracha sauce or Thai peanut sauce.


Calories: 135kcal | Carbohydrates: 20g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 691mg | Potassium: 409mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1400IU | Vitamin C: 5mg | Calcium: 42mg | Iron: 2mg
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