Crispy tofu lettuce wraps combine browned tofu crumbles, mushrooms and crunchy water chestnuts in a light hoisin sauce. They are a practical plant-based lunch with lettuce doing the wrapping.
Tips for crispy tofu lettuce wraps
Press refrigerated extra-firm tofu; silken tofu will not form the same crumbles. Brown before adding mushrooms and keep the sauce modest so the filling stays textured. Let it cool slightly before filling lettuce.
Substitutions and serving ideas
Use butter lettuce if its leaves are large enough, allowing more leaves if needed. Tofu brands differ substantially in protein and moisture; this estimate uses a firm calcium-set USDA model. Check your package during the later nutrition review.
Helpful equipment: a large nonstick skillet is useful for browning tofu in batches before adding the sauce.
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Crispy Tofu Lettuce Wraps with Mushrooms
Ingredients
- 2 14-ounce packages extra-firm calcium-set tofu refrigerated, drained; not silken
- 8 oz cremini mushrooms finely chopped
- 1 8-ounce can sliced water chestnuts drained and chopped
- 2 tbsp hoisin sauce
- 2 tbsp reduced-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tbsp neutral oil
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 3 scallions thinly sliced, divided
- 12 large leaves romaine lettuce washed and dried
Instructions
- Wrap drained tofu in clean towels, set a plate on top and press for 15 minutes. Crumble into small pieces. Stir hoisin, soy sauce, vinegar and sesame oil together in a small bowl.
- Heat neutral oil in a large nonstick skillet over medium-high heat. Cook tofu in two batches, 8–10 minutes per batch, stirring occasionally until moisture cooks away and some edges turn golden. Transfer each batch to a broad bowl.
- In the same skillet, cook mushrooms 6–8 minutes until their liquid evaporates. Stir in water chestnuts, garlic, ginger and half the scallions for 1 minute.
- Return all tofu to the skillet. Add sauce and stir 2–3 minutes until it coats the crumbles without a puddle. Let the filling stop steaming heavily, then divide among twelve lettuce leaves. Top with remaining scallions. Serve three wraps per portion.
Notes
Storage and reheating
Refrigerate in shallow covered containers within 2 hours at 40°F or below. Use within 3–4 days. Reheat the portion needed to 165°F. Freeze for up to 2 months if desired, then thaw in the refrigerator before reheating. Store cooked filling separately from dry lettuce. Reheat filling to 165°F, let heavy steam escape, then assemble. Freeze only the filling.
More meal ideas
For another option, try Crispy Tofu & Peanut Noodle Bowls. Our meal-prep guide covers portioning and keeping components fresh.
About the nutrition
Three lettuce wraps with one quarter of all filling. All listed sauces, sides and toppings are included; extra serving suggestions are separate. Nutrition values are estimates based on the listed quantities and serving count. Total carbohydrates include fiber. Brands, portions and substitutions change the result.