Preparing the Tofu Filling

1. Drain and Cook the Tofu

Press a block of firm tofu for at least 15 minutes to remove excess moisture. Cut the tofu into small cubes or crumble it. In a large skillet over medium-high heat, add a tablespoon of oil and cook the tofu until golden brown and crispy, about 10–12 minutes. Remove from heat and set aside.

2. Prepare Aromatics

Mince 3 cloves of garlic and a 1-inch piece of fresh ginger. In the same skillet, add a small amount of oil and sauté the garlic and ginger for 1–2 minutes until fragrant.

3. Add Cashews and Combine

Roughly chop 1/2 cup of roasted unsalted cashews and add to the skillet with the garlic and ginger. Stir in the cooked tofu and pour in 3 tablespoons of peanut sauce. Mix well to coat evenly. Cook for an additional 2–3 minutes, then remove from heat.

Making the Cucumber Sunomono

4. Slice Cucumbers

Thinly slice 1–2 Japanese or Persian cucumbers. Place them in a bowl and sprinkle with 1/2 teaspoon of salt, let sit for 10 minutes, then drain and gently squeeze out excess water.

5. Prepare Sunomono Sauce

In a small bowl, mix together 2 tablespoons rice vinegar, 1 tablespoon sugar, and 1/2 teaspoon soy sauce. Pour over the cucumbers and toss to coat. Chill in the fridge until ready to serve.

Preparing Sesame Noodles

6. Cook the Noodles

Boil 6 oz of noodles (such as soba or spaghetti) according to package instructions. Drain and rinse under cold water.

7. Make Sesame Sauce

In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon rice vinegar, 1 tablespoon peanut butter, and 1 teaspoon sugar until smooth.

8. Combine Noodles and Sauce

Toss the cooled noodles in the sesame sauce until evenly coated. Set aside.

Making Crispy Rice Noodles

9. Fry the Rice Noodles

Heat at least 1 inch of oil in a skillet over medium-high heat. Once hot, drop in small handfuls of dry rice vermicelli noodles. They will puff up instantly. Remove, drain on paper towels, and set aside.

Assembling the Wraps

10. Prepare the Lettuce Cups

Separate and rinse butter lettuce leaves. Pat dry thoroughly and arrange on a platter.

11. Fill the Lettuce Cups

Spoon the tofu mixture into the lettuce leaves. Top with shredded carrots, a spoonful of cucumber sunomono, a few sesame noodles, and some crispy rice noodles.

12. Drizzle with Sweet Chili Sauce

Finish each wrap with a drizzle of sweet chili sauce. Serve immediately and enjoy!

Tofu Lettuce Wraps Recipe

Recipe information

Get This Recipe In Your Inbox

Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!

Was this page helpful?

General

Tofu Filling

Lettuce Wrap Assembly

Cucumber Sunomono

Sesame Noodles