Description
These amazing vegetarian lettuce wraps are a flavorful and healthy dish featuring a savory tofu filling cooked with fresh vegetables and a rich sauce. Perfect for a light lunch or dinner, these wraps are easy to assemble and bursting with taste, combining crunchy lettuce, tender tofu, and a deliciously thickened sauce accented by sesame oil, ginger, and soy. Topped with peanuts, green onions, and a drizzle of spicy sriracha, they offer a satisfying bite with a mix of textures and flavors.
Ingredients
Scale
Sauce
- 1 1/4 tsp cornflour / cornstarch
- 3 tbsp water
- 1 1/2 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 1/2 tbsp oyster sauce
- 1 tsp toasted sesame oil
- 1 tbsp Chinese cooking wine (or sub Mirin or dry sherry)
- 1 tsp white sugar
- 1 tsp finely grated ginger (can substitute garlic)
Filling
- 250g (8oz) extra firm tofu
- 1 tbsp oil
- 1 garlic clove, finely minced
- 1/2 onion, finely diced
- 1/2 cup carrot, chopped into 5mm (0.2″) pieces
- 1/2 cup green beans, sliced into 5mm (0.2″) rounds
- 1/2 cup mushroom, chopped into 5mm (0.2″) pieces
To Serve
- 12 lettuce leaves (quantity may vary depending on size)
- Peanuts, finely chopped (salted preferred but unsalted works too)
- Green onion, finely sliced
- Sriracha sauce, for drizzling (highly recommended)
Instructions
- Prepare the sauce: In a bowl, mix the cornflour (cornstarch) with water until completely lump-free. Stir in light soy sauce, dark soy sauce, oyster sauce, toasted sesame oil, Chinese cooking wine (or Mirin/dry sherry), white sugar, and finely grated ginger until well combined.
- Crumble the tofu: Drain the extra firm tofu, slice it into 5mm (0.2″) thick slices, then crumble into small pieces using your fingers. Aim for a texture similar to mince but avoid making it too fine as you can break it up further while cooking.
- Cook the vegetables: Heat 1 tablespoon of oil over high heat in a large non-stick pan. Add diced onion, minced garlic, and chopped carrot. Sauté for about 1 minute until fragrant and starting to soften. Add the sliced green beans and chopped mushrooms, cooking for another 2 minutes. The green beans should remain firm and slightly crisp.
- Add tofu and sauce: Add the crumbled tofu into the vegetable mixture and toss to combine. Pour the prepared sauce over the tofu and vegetables, stirring constantly for about 1 minute until the sauce thickens and evenly coats the filling. If the sauce evaporates too quickly, add a little splash of water to maintain the desired consistency.
- Prepare to serve: Transfer the cooked filling into a serving bowl. Arrange the lettuce leaves, chopped peanuts, sliced green onion, and a bottle of sriracha on the table for self-assembly.
- Assemble the lettuce wraps: Spoon a generous amount of the tofu and vegetable mixture into a lettuce leaf. Drizzle with sriracha, sprinkle with chopped peanuts and green onion. Fold or bundle the lettuce around the filling and enjoy immediately.
Notes
- Note 1: Use light and dark soy sauces for balanced flavor. Light soy sauce provides saltiness while dark soy adds color and richness.
- Note 2: Oyster sauce enhances umami flavor; vegetarian versions are available if desired.
- Note 3: Chinese cooking wine can be substituted with Mirin or dry sherry.
- Note 4: Use extra firm tofu for best texture; drain well before crumbling.
- Note 5: Lettuce leaves may vary in size; about 12 large leaves are typical for the recipe yield.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Keywords: vegetarian lettuce wraps, tofu lettuce wraps, Asian tofu recipe, healthy wraps, tofu stir fry, vegetarian main dish
