{"id":28542,"date":"2026-02-19T17:53:00","date_gmt":"2026-02-19T22:53:00","guid":{"rendered":"https:\/\/omnivorescookbook.com\/?p=28542"},"modified":"2026-02-19T17:53:00","modified_gmt":"2026-02-19T22:53:00","slug":"tofu-lettuce-wraps","status":"publish","type":"post","link":"https:\/\/omnivorescookbook.com\/tofu-lettuce-wraps\/","title":{"rendered":"Tofu Lettuce Wraps"},"content":{"rendered":"\n

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.<\/p>\n\n\n\n

\"Tofu<\/figure>\n\n\n\n

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.<\/p>\n\n\n\n

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!<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

\"Vegan<\/figure>\n\n\n\n

Ingredients<\/h2>\n\n\n\n

To make these easy Tofu Lettuce Wraps, you will need the ingredients I list below:<\/p>\n\n\n\n

\"Ingredients<\/figure>\n\n\n\n

Tofu<\/h3>\n\n\n\n

I use firm tofu cut into very small squares so it crisps up in the pan.<\/p>\n\n\n\t\t

\r\n\t\t\t\n\n

Cut the tofu to perfection!<\/h2>\n\n\n\n

To take the texture to the next level, I cut the tofu into very small pieces, which I\u2019ll show you below. Then, I fry them. Once the tofu is fried, it has this super-crunchy and crispy texture. You won\u2019t find bland or boring tofu here!<\/p>\n\n\t\t<\/div>\t\t\r\n\t\t\n\n\n

\"Soft<\/figure>\n\n\n\n

Vegetables<\/h3>\n\n\n\n

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.<\/p>\n\n\n\n

Sauce<\/h3>\n\n\n\n

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.<\/p>\n\n\n\n

For Serving<\/h3>\n\n\n\n

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.<\/p>\n\n\n\n

How to Make<\/h2>\n\n\n\n

1. Rehydrate the mushrooms:<\/strong> 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.<\/p>\n\n\n\n

2. Mix the sauce:<\/strong> 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.
<\/p>\n\n\n\n

3. Fry the tofu:<\/strong> 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.<\/p>\n\n\n\n

\"Cook<\/figure>\n\n\n\n

4. Cook the vegetables:<\/strong> 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.<\/p>\n\n\n\n

\"cook<\/figure>\n\n\n\n

5. Add the sauce:<\/strong> 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.<\/p>\n\n\n\n

\"Stir<\/figure>\n\n\n\n

6. Prepare the dipping sauce:<\/strong> Add 2 tablespoons of water to the remaining sauce and stir until smooth.<\/p>\n\n\n\n

7. Serve:<\/strong> 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.<\/p>\n\n\n\n

\"Tofu<\/figure>\n\n\n\t\t
\r\n\t\t\t\n\n

Some Tips to Consider<\/h2>\n\n\n\n