Enjoy this simple, healthy and protein-packed Asian tofu lettuce wrap recipe, perfect for a quick and easy meal.
These tofu lettuce wraps were inspired by one of my favorite Thai dishes - chicken larb. However, this tofu will be marinaded with some of my favorite Chinese sauces - hoisin, light and dark soy sauce, chili bean sauce, you name it. The firm tofu will soak up the flavors easily and since we're crumbling the tofu, there is no need for a long marinade time.
Tofu is one of those fun ingredients that will easily absorb the flavor of its sauce. Try your hand at these other delicious recipes to test tofu's versatility: Crispy Baked Tofu Nuggets (Vegan), Baked Teriyaki Tofu and Broccoli or Gochujang Baked Tofu (Vegan).
Ingredients
- White onion (diced)
- Ginger (minced)
- Garlic (minced)
- Firm tofu
- Neutral oil
- Hoisin sauce
- Light soy sauce
- Dark soy sauce
- Chili bean sauce
- Rice vinegar
- Fish sauce
- Green onion (chopped)
- Romaine or butter lettuce
- Toasted white sesame seeds (optional)
Instructions
- Drain and remove tofu from package. Press tofu for a minimum of 30 minutes to remove any excess liquid.
- In a separate bowl, mix hoisin sauce, light and dark soy sauce, fish sauce, chili bean sauce, and rice vinegar.
- Heat wok to medium-high heat and add a neutral oil. Once hot, add in diced onions and stir until translucent. Then add in minced ginger and garlic until fragrant.
- Crumble tofu into tiny pieces (similar to ground proteins) and add to wok. Mix well with fragrants.
- Pour sauce mixture over tofu and stir-fry until color is evenly distributed.
- Finally, add in the chopped green onion and stir-fry for a final 30-40 seconds.
- Wash and prep lettuce. If using romaine lettuce, use the leaves closer to the core as these are more firm and will hold up well as a base.
- Scoop about 2-3 spoonfuls of the tofu mixture into each lettuce wrap and enjoy! You can top with a sprinkle of toasted white sesame seeds for some extra protein.
How do I prepare tofu for stir-frys?
Preparing firm tofu for stir-frys is simple and can elevate your dish to a new level. Here's a step-by-step guide to prepare tofu for stir-frys:
- Drain and press the tofu: Remove the tofu from its packaging and drain the water. Place the tofu block on a plate lined with paper towels or a clean kitchen towel. Cover the tofu with more paper towels or another clean kitchen towel, and place a heavy object (like a cast iron skillet or a cutting board with some canned goods on top) to press the tofu. Allow the tofu to press for at least 20-30 minutes to remove excess moisture. This step helps the tofu to better absorb flavors and achieve a firmer texture when cooked.
- Cut or crumble the tofu: Once pressed, cut the tofu into bite-sized cubes or triangles, depending on your preference. For this recipe, we will use our fingers to crumble the tofu so they resemble ground beef or pork.
If you have tofu often, you might even want to look into a tofu press!
FAQs
No. Soft or silken tofu will break up too easily and will not hold its shape. This recipe requires firm or extra firm tofu that has been drained and pressed.
Absolutely! You can replace tofu with ground chicken, turkey, or pork. Just make sure to cook the meat thoroughly before adding the sauce.
The tofu mixture can be stored in an airtight container for up to 3-4 days. Reheat it in a skillet before serving.
Yes, you can prepare the tofu mixture ahead of time and store it in the refrigerator. Just reheat it in a skillet when you're ready to serve, and assemble the lettuce wraps.
While you can freeze the tofu mixture, the texture may change slightly upon thawing. To freeze, place the cooled tofu mixture in a freezer-safe container and store for up to 2 months. Thaw in the refrigerator overnight before reheating.
📖 Recipe
Healthy Asian Tofu Lettuce Wraps
Ingredients
- ½ white onion (diced)
- 1 inch ginger (minced)
- 3 cloves garlic (minced)
- 14 oz firm tofu
- 1 tablespoon neutral oil
- 3 tablespoon hoisin sauce
- 2 tablespoon light soy sauce
- ½ tablespoon dark soy sauce
- 1 tablespoon chili bean sauce
- 2 tablespoon rice vinegar
- ½ teaspoon fish sauce
- 2 stalks green onion (chopped)
- Romaine or butter lettuce
- Toasted white sesame seeds (optional)
Instructions
- Drain and remove tofu from package. Press tofu for a minimum of 30 minutes to remove any excess liquid.
- In a separate bowl, mix hoisin sauce, light and dark soy sauce, fish sauce, chili bean sauce, and rice vinegar.
- Heat wok to medium-high heat and add a neutral oil. Once hot, add in diced onions and stir until translucent. Then add in minced ginger and garlic until fragrant.
- Crumble tofu into tiny pieces (similar to ground proteins) and add to wok. Mix well with fragrants.
- Pour sauce mixture over tofu and stir-fry until color is evenly distributed.
- Finally, add in the chopped green onion and stir-fry for a final 30-40 seconds.
- Wash and prep lettuce. If using romaine lettuce, use the leaves closer to the core as these are more firm and will hold up well as a base.
- Scoop about 2-3 spoonfuls of the tofu mixture into each lettuce wrap and enjoy! You can top with a sprinkle of toasted white sesame seeds for some extra protein.
nancy says
An easy meal and i love that you used tofu instead of meat protein. We've been trying to eat more plant based lately.
Karen says
Love this recipe! I miss lettuce wraps since becoming vegetarian and this recipe was the perfect solution for curbing my cravings for them. Flavor and texture were perfect. Will make again.
swathi says
Asian Tofu Lettuce wraps looks delicious perfect meal idea. This vegan option is is great for lunch or dinner.
Helen at The Lazy Gastronome says
I love these lettuce wraps. They’re so packed with flavor and easy to make. I think it’s going to become my summer stable.