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Tofu lettuce wraps served with extra filling and toppings on the side
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Tofu Lettuce Wraps

These Tofu Lettuce Wraps are made with crispy tofu, hoisin sauce, water chestnuts, and fresh lettuce for an easy 30-minute meal that’s full of flavor.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Dish
Cuisine: Asian
Diet: Vegan
Servings: 4
Calories: 199kcal
Author: Iosune Robles

Ingredients

For the filling:

  • 1 (14-ounce) block firm or extra-firm tofu
  • 1 tablespoon neutral oil I used canola oil
  • 3 garlic cloves minced
  • 1 teaspoon fresh ginger peeled and minced or grated
  • 1 (8-ounce) can water chestnuts drained and diced, optional but recommended
  • 2 green onions sliced, white and green parts separated
  • 1 head lettuce such as iceberg or butter lettuce, leaves separated
  • 1 teaspoon sesame seeds optional but recommended

For the sauce:

  • 2 tablespoons hoisin sauce
  • 2 tablespoons water
  • 1 tablespoon soy sauce
  • 1 tablespoon vinegar I used rice vinegar
  • 1 teaspoon sesame oil optional but recommended
US Customary - Metric

Instructions

  • If you have time, press the tofu for 15–30 minutes to remove excess moisture for the best texture. If not, simply pat it dry well with paper towels. To press the tofu, wrap it in a clean kitchen towel and place something heavy on top, or use a tofu press if you have one.
    Tofu being pressed with a kitchen towel and a heavy pot on top
  • Crumble the tofu with your hands until it resembles ground meat.
    Crumbled tofu in a bowl
  • In a small bowl, whisk together the hoisin sauce, water, soy sauce, vinegar, and sesame oil, if using. Set aside.
    Hoisin sauce mixture in a small bowl
  • Heat the oil in a large skillet over medium-high heat. Add the crumbled tofu and cook for 6–8 minutes, stirring occasionally, until lightly golden and most of the moisture has evaporated. Let it cook undisturbed for 1–2 minutes at a time so it browns properly.
    Crumbled tofu cooking in a skillet
  • Stir in the garlic, ginger, and the white parts of the green onions. Cook for 1–2 minutes, stirring frequently, until fragrant.
    Crumbled tofu with garlic, ginger, and white parts of green onions cooking in a skillet
  • Pour the sauce into the skillet and stir well to coat the tofu. Cook for 2–3 minutes, stirring occasionally, until the sauce thickens slightly and becomes lightly sticky.
    Crumbled tofu coated with sauce in a skillet
  • Stir in the chopped water chestnuts and cook for 1 more minute, just until heated through.
    Crumbled tofu with sauce and water chestnuts in a skillet
  • Spoon the tofu mixture into the lettuce leaves and top with the green parts of the green onions and sesame seeds if desired.
    Tofu lettuce wraps served on a plate

Notes

  • Store the tofu filling in an airtight container in the refrigerator for up to 4 days. Keep the lettuce leaves separate so they stay crisp.
  • Let the filling cool completely before freezing it in a freezer-safe container for up to 2 months.
  • Transfer the filling to the fridge the night before so it can thaw completely.
  • Reheat the filling in a skillet over medium heat or in the microwave until hot. Add a splash of water if the sauce thickens too much.

Nutrition

Serving: 1serving | Calories: 199kcal | Carbohydrates: 18g | Protein: 12g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 0.2mg | Sodium: 405mg | Potassium: 304mg | Fiber: 4g | Sugar: 7g | Vitamin A: 737IU | Vitamin C: 6mg | Calcium: 168mg | Iron: 3mg
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