Tofu Lettuce Wraps Recipe

Press and crumble tofu

Drain the 14 oz block of extra-firm tofu. Wrap in clean kitchen towels or paper towels and press under a heavy skillet or tofu press for 15–20 minutes to remove excess moisture. After pressing, crumble the tofu into bite-sized pieces with your hands or a fork.

Prepare sauce

In a small bowl whisk together 3 tbs soy sauce, 2 tbs hoisin, 1 tbs rice vinegar, 1 tsp sesame oil, 1 tsp sriracha, 1 tsp cornstarch and 1 tbs water until smooth. This will be the sauce that binds and flavors the tofu.

Cook aromatics

Heat 2 tbs vegetable oil in a large nonstick skillet over medium-high heat. Add the 3 minced garlic cloves and 1 tbs grated ginger and cook, stirring, for 30–45 seconds until fragrant but not browned.

Brown tofu

Add the crumbled tofu to the skillet and spread into an even layer. Let it cook undisturbed 2–3 minutes to brown, then stir and continue cooking 4–6 minutes until most pieces are golden and slightly crisp.

Add vegetables

Stir in the finely diced/grated carrot, 4 oz chopped water chestnuts and the sliced green onions (reserve a small amount of green onion for garnish if desired). Cook 2–3 minutes to warm and soften the vegetables while maintaining some crunch.

Finish with sauce

Give the prepared sauce a quick stir and pour into the skillet. Stir thoroughly to coat the tofu and vegetables. Cook 1–2 minutes until the sauce thickens and becomes glossy. Taste and adjust seasoning with up to 1 tsp salt and 1/2 tsp black pepper as needed.

Warm the lettuce leaves: stack leaves and microwave covered for 10–15 seconds or hold briefly over a steamer/steaming pot to make them pliable (optional).

Assemble wraps: place 1–2 tablespoons (or more to preference) of the tofu filling into the center of each lettuce leaf. For 3 servings with 12 leaves, plan ~4 leaves per person as small handheld wraps or more filling per leaf if serving fewer leaves.

Garnish and serve: top each filled leaf with a sprinkle of toasted sesame seeds, 1–2 tbs crushed peanuts (if using), and a few cilantro leaves. Serve with lime wedges on the side to squeeze over the wraps and extra sriracha or soy on the table.

Storage and reheating: store leftover tofu filling in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of water if mixture is dry, then assemble into fresh lettuce leaves.