Vegan Tofu Lettuce Wraps Recipe

Press and cube 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 20–30 minutes to remove excess water. Cut the pressed tofu into 1/2-inch cubes.

Coat tofu

In a shallow bowl, combine 3 tbs cornstarch, 1 tsp salt, and 1/2 tsp black pepper. Toss the tofu cubes gently in the cornstarch mixture until evenly coated; shake off excess.

Pan-fry tofu

Heat 3 tbs neutral oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Add tofu in a single layer (work in batches if needed). Cook without moving 3–4 minutes until a golden crust forms, then flip and brown all sides, about another 3–4 minutes. Transfer tofu to a plate lined with paper towels.

Toast cashews (optional)

If using raw cashews and you prefer extra flavor, heat a small dry skillet over medium heat and toast 1/2 cup cashews, stirring, until fragrant and lightly browned, 3–4 minutes. Remove and let cool. Chop roughly if desired.

Mix sauce

In a bowl, whisk together 3 tbs soy sauce/tamari, 1 tbs rice vinegar, 1 tbs maple syrup, 1 tbs grated ginger, 2 minced garlic cloves, 1 tsp sesame oil, 1 tsp sriracha, and 2 tbs water until smooth. Taste and adjust: add more sriracha for heat, more maple for sweetness, or more water to thin.

Combine tofu and sauce

Return the browned tofu to the skillet over low heat. Pour the sauce over the tofu and gently toss to coat, cooking 1–2 minutes until the sauce thickens slightly and glazes the tofu. Remove from heat and stir in the toasted/roughly chopped cashews, reserving a small amount for garnish.

Prepare lettuce and vegetables

Carefully separate and rinse 8 large lettuce leaves; pat dry. Julienne or shred 1 cup carrot, thinly slice 1/2 cup red bell pepper, and thinly slice 2 green onions. Chop 1/4 cup cilantro and cut 2 lime wedges.

Assemble wraps

Place a lettuce leaf on a plate, add 2–3 tbs of glazed tofu and cashew mixture in the center. Top with a small handful of carrots, red pepper, green onion, and cilantro. Sprinkle with toasted sesame seeds and reserved chopped cashews. Squeeze a little lime over the filling.

Serve

Fold the lettuce leaf around the filling and serve immediately while the tofu is warm. Offer extra sauce and lime wedges on the side. Leftover tofu can be refrigerated up to 3 days; keep lettuce separate until ready to serve.