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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


  • 8~10 Large Lettuce Leaves, either Romaine or Butter lettuce leaves
  • 1 14 oz. Container of Extra firm Tofu, drained and pressed
  • 1 cup Cremini or baby bella mushromms, finely chopped
  • 2 Garlic cloves, finely minced
  • 1" piece of Ginger, finely grated
  • ½ cup Water Chestnuts, finely chopped
  • ¼ tsp Crushed Red Pepper flakes (optional)
  • 4 Green Onions, finely chopped
  • 3 tbsp Hoisin Sauce
  • 3 tbsp Low sodium Soy sauce
  • 2 tbsp rice vinegar
  • 1 tsp sesame oil
  • To taste Salt Pepper
  • As needed Grated Carrot (optional, for garnish)
  • As needed Roasted Peanuts, chopped, for garnish


  • Combine hoisin sauce, soy sauce, rice vinegar and sesame oil in a small bowl. Whisk well and set aside.
  • Heat a large nonstick pan on medium-high heat. Crumble the tofu and add to the pan. Cook as you crumble further until the mixture starts to turn lightly golden, about 10 minutes.
  • Add the ginger and garlic; cook till fragrant, about 1~2 minutes.
  • Next add the mushrooms and cook till the mushrooms 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 sauce into the pan and stir to coat. Cook till the sauce starts to bubble and is warmed through, about 1~2 minutes.
  • Spoon the mixture into individual lettuce leaves. Top with grated carrot, chopped peanuts and remaining chopped scallions. Serve right away.