Tofu Lettuce Wrap Recipe

Press and crumble tofu

Wrap the firm tofu in a clean kitchen towel or paper towels and press under a heavy pan for 10–15 minutes to remove excess water. After pressing, crumble the tofu into small bite-sized pieces with your hands or a fork.

Prepare vegetables

Finely chop the mushrooms, dice the celery, grate or finely dice the carrot, finely dice the onion and red bell pepper, mince the garlic and grate the ginger, and thinly slice the green onions. This mise en place ensures even cooking and a balanced texture.

Cook aromatics and vegetables

Heat 1 tablespoon of neutral oil in a large nonstick or stainless-steel skillet over medium-high heat until shimmering. Add the diced onion, celery, carrot, and red bell pepper. Sauté 3–4 minutes until they soften. Add the mushrooms and continue to cook 3–4 minutes until mushrooms release moisture and begin to brown. Push vegetables to the side of the pan.

Brown the tofu

Add the remaining 1 tablespoon oil to the cleared area of the pan. Add the crumbled tofu in an even layer and let it sear, undisturbed, 2–3 minutes to develop some color. Stir to combine with the vegetables and cook another 2 minutes.

Add aromatics and sauce

Stir in the minced garlic and grated ginger and cook 30–45 seconds until fragrant. In a small bowl, whisk together soy sauce, hoisin, rice vinegar, sesame oil, and cornstarch (if using). Pour the sauce over the tofu-vegetable mixture and toss to coat. Cook 1–2 minutes until sauce thickens slightly and is absorbed. Taste and adjust seasoning with cracked black pepper and additional soy or vinegar as needed.

Finish filling

Remove the pan from heat and stir in the sliced green onions and toasted sesame seeds. Let the filling rest 3–5 minutes so flavors meld and mixture cools slightly for easy assembly.

Prepare lettuce and cups: Pat the lettuce leaves dry and arrange them on a platter. If using crispy pastry cups, place them on the same platter or a separate serving tray.

Spoon filling: Using a tablespoon or small scoop, place about 1 to 2 tablespoons of the tofu-mushroom filling into each lettuce leaf or into each crispy pastry cup. Adjust amount so leaves/cups are easy to pick up and eat without tearing.

Add crunch and garnish: Top each assembled wrap or cup with a small pinch of crispy fried noodles for crunch and a few cilantro leaves if using. Serve lime wedges on the side to squeeze over wraps.

Serve: Transfer to the table immediately so lettuce stays crisp and pastry cups remain crunchy. Provide extra hoisin or soy sauce on the side for dipping.