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–+ servings
Tofu lettuce wraps on a serving plate along with a bowl of peanut sauce.

Tofu Lettuce Wraps

5 from 1 vote
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Serving Size: 10 wraps
Author Puja Verma
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DESCRIPTION

These low-carb tofu lettuce wraps are easy to make with all simple ingredients. The combination of grated tofu, minced mushrooms, and pulsed walnuts creates the ultimate savory flavor and meat-like texture. Serve it with my Vietnamese peanut sauce for the perfect balance of sweet, salty, tangy, and spicy flavors. Fresh lettuce cups add a crispy crunch and make for a refreshing bite.

INGREDIENTS
  

  • 1 whole lettuce head iceberg or butter lettuce
  • 16 ounce tofu block extra firm
  • 5 ounces shiitake mushrooms
  • 1 cup walnuts raw
  • 1 cup carrots shredded
  • ¼ cup shallots finely diced
  • 1 tablespoon avocado oil
  • 1 tablespoon garlic minced or paste
  • 2 teaspoon ginger grated or paste

Sauce mixture

  • 3 tablespoon soy sauce low sodium
  • 1 tablespoon dark soy sauce
  • 3 tablespoon maple syrup
  • 2 tablespoon peanut butter
  • 1 tablespoon rice vinegar
  • 1 tablespoon sriracha sauce
  • ¼ cup hot water
  • 1 teaspoon ground cumin

Garnish

  • green onions finely chopped
  • carrots shredded
  • white sesame seeds

METHOD
 

Prep

  • Remove tofu from packaging, give it a quick rinse, and then pat dry. Carefully place them on a sheet tray or in a freezer-safe container. Freeze the tofu in the freezer for 2-3 hours, and then leave it out to defrost for 20-30 minutes.
    Note - When using a super firm or extra firm tofu, there is usually no need to press it. However, if there is liquid remaining in the tofu, then it is necessary to press the tofu before using.
  • Soak the walnuts in boiling water for 30 minutes. This softens the walnuts, making them easier to pulse into a meat-like texture without turning into butter.
  • Use a grater to grate the tofu block, and then set aside for cooking.
  • Place the mushrooms in a food processor, and pulse until they are finely minced. Be careful not to over-process. Keep aside for cooking.
  • Drain the walnuts and completely dry using a kitchen towel. Then transfer them to a food processor. Pulse until the walnuts are coarsely ground, resembling traditional ground meat.
    Note: Do not over process, otherwise walnuts will turn into walnut butter.
  • Prepare the sauce mixture by adding peanut butter into a wide mouth glass jar or a mixing bowl. Then pour over hot water and whisk till the peanut butter thins out to a sauce like consistency. Then whisk in the soy sauce, dark soy sauce, maple syrup, rice vinegar, and sriracha.

Cooking

  • Heat oil in a skillet over low heat. Sauté the ginger, garlic, shallots, and cumin powder. Stir for a minute and be careful not to burn the garlic.
  • Add the grated tofu and cook for a 3-4 minutes on medium heat.
  • Then mix in the mushrooms, walnuts, and shredded carrots. Cook for 4-5 minutes till everything cooks down.
  • Pour in the sauce mixture and toss together till everything is coated with the sauce. Cover the skillet with a lid and let it cook on low heat for 2-3 minutes before removing from the heat. Then set aside.
  • Take apart all the lettuce cups from the lettuce head and wash them in cold water. Set aside for assembling the wraps.
  • On a separate platter, assemble the lettuce leaves or lettuce cups on a separate platter and scoop the tofu filling into each one.
  • Garnish with green onions, shredded carrots, and white sesame seeds.
  • Serve it with or without peanut sauce.

NOTES

  • Don’t Over-Process: When you’re processing the mushrooms and walnuts, be careful not to overdo it. Both ingredients should resemble the texture of ground meat crumbles.
  • Prepare Lettuce Cups Last: Wash and dry the lettuce cups right before serving. This keeps them crisp, cold, and fresh, providing a perfect contrast to the warm filling.
  • Add Sauce Gradually: Gradually add the sauce mixture to the filling. This prevents the filling mixture from becoming too wet and keeps the sauce evenly distributed.

NUTRITION

Calories: 144kcal | Carbohydrates: 10g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Sodium: 362mg | Potassium: 209mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2149IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 1mg
Course: Appetizer, Main Course, Snack
Cuisine: All, American, Asian, Vietnamese
Keyword: tofu lettuce wraps, tofu lettuce wraps recipe
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