Tofu Lettuce Wraps Recipe

Press and crumble tofu

Wrap the tofu block in several layers of paper towels or a clean kitchen towel. Place a heavy skillet or a few cans on top and press for 15 minutes to remove excess water. After pressing, crumble the tofu into bite-sized pieces or small crumbles with your hands or a fork.

Prepare vegetables

Peel and finely dice the yellow onion. Grate the carrot or finely chop to equal about 1 cup. Remove stems from mushrooms and finely chop. Mince the garlic and grate the fresh ginger.

Cook aromatics and vegetables

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tbs vegetable oil. When the oil shimmers, add the diced onion and cook for 3–4 minutes until translucent. Add the grated carrot and chopped mushrooms and cook, stirring occasionally, for 4–5 minutes until softened and most moisture has evaporated.

Brown the tofu

Push the vegetables to the side of the skillet and add the crumbled tofu in a single layer. Let it cook undisturbed for 2–3 minutes to brown slightly, then stir and continue cooking for another 3–4 minutes until the tofu takes on light golden color and any released moisture has mostly evaporated.

Add garlic and ginger

Reduce heat to medium. Add the minced garlic and grated ginger to the pan and cook, stirring, for 30–45 seconds until fragrant but not burned.

Make sauce and thicken

In a small bowl, whisk together soy sauce (3 tbs), hoisin sauce (2 tbs), rice vinegar (1 tbs), sesame oil (1 tsp), water or broth (2 tbs), cornstarch (1 tsp), black pepper (1 tsp), and crushed red pepper flakes (1/4 tsp). Pour the sauce over the tofu-vegetable mixture and stir to combine. Cook 1–2 minutes until sauce thickens and evenly coats the filling. Taste and adjust seasoning (add a splash more soy or hoisin if you prefer sweeter/saltier). Remove from heat.

Prepare lettuce and garnishes

Separate lettuce leaves, wash gently, and pat dry. Thinly slice green onions on the bias. Roughly chop cilantro and peanuts if using. Toast sesame seeds in a small dry skillet over medium heat for 1–2 minutes until fragrant, watching carefully so they don't burn.

Assemble wraps

Spoon about 2–3 tablespoons of the warm tofu filling into the center of each lettuce leaf (adjust amount so leaves can be folded). Top each with a sprinkle of sliced green onion, cilantro, toasted sesame seeds and chopped peanuts if using. Serve with lime wedges to squeeze over the filling.

Serve

Arrange wraps on a platter and serve immediately so the lettuce stays crisp. Leftover filling can be refrigerated in an airtight container for up to 3 days and reheated gently in a skillet.