Cashew Tofu Lettuce Wraps Recipe

Press and cube the tofu

Drain the 14 oz block of firm tofu and press it for 15–30 minutes to remove excess water. After pressing, cut tofu into 1/2-inch cubes.

Marinate

In a medium bowl combine 3 tbsp low-sodium soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp cornstarch, and 1 tsp freshly ground black pepper. Gently toss the tofu cubes in the marinade to coat. Let sit 10–15 minutes while you prepare other ingredients; toss once midway so cornstarch distributes evenly.

Prepare all vegetables: mince 3 garlic cloves, grate 1 tsp fresh ginger, finely dice 1 small shallot or onion, small-dice 1 cup red bell pepper, julienne or grate 1 medium carrot, and thinly slice 3 scallions separating whites from greens. Keep scallion whites and greens separate; whites will cook with the filling, greens are for garnish.

Mix the sauce in a small bowl: 2 tbsp hoisin, 1 tbsp oyster or mushroom sauce, 3 tbsp water or vegetable broth, and 1 tsp brown sugar or maple syrup. Stir until smooth. Roughly chop 3 oz toasted cashews and set aside.

Heat 1 tbsp vegetable oil in a large nonstick skillet or wok over medium-high heat until shimmering.

Add marinated tofu in a single layer (work in two batches if needed to avoid crowding). Cook undisturbed 3–4 minutes to brown the bottoms, then flip cubes and brown another 2–3 minutes so tofu is golden on most sides. Transfer browned tofu to a plate and set aside.

Lower heat to medium and add a touch more oil if skillet is dry. Add minced garlic, grated ginger, and the diced shallot/onion (and the white parts of the scallions). Sauté 1–2 minutes until fragrant and the shallot is translucent, stirring to prevent burning.

Add the diced red bell pepper and carrot and stir-fry 2–3 minutes until slightly softened but still crisp.

Return the browned tofu to the pan. Pour the prepared sauce over the mixture and gently toss to coat. Cook 1–2 minutes until sauce thickens slightly and everything is heated through. If sauce seems too thick, splash 1–2 tbsp water or broth to loosen.

Stir in chopped toasted cashews and 1/4 tsp red pepper flakes (if using). Taste and adjust seasoning: add a pinch of salt or a splash more soy sauce if needed.

Arrange 12 washed lettuce leaves on a serving platter. Spoon about 1/3 to 1/2 cup of the warm tofu–cashew filling into each leaf (adjust so 3 servings across 12 leaves, about 4 wraps per person).

Top each wrap with a sprinkle of sliced scallion greens, fresh cilantro leaves, and a few sesame seeds if using. Serve with lime wedges for squeezing over the wraps.

To eat: fold lettuce over the filling like a taco. Leftovers: store filling and lettuce separately. Reheat filling gently in a skillet or microwave; keep lettuce refrigerated and use within 24–48 hours.