Tofu Lettuce Wraps
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Ultimate tofu lettuce wraps filled with perfectly roasted tofu meat finished in a luscious umami glaze with a hoisin base, garlic, ginger and five spice. Protein packed, quick and easy vegan dinner for the win.
Easy Tofu Lettuce Wraps
Packed to the core with umami flavors from perfectly roasted tiny tofu bits coated in the most luscious glaze contrasting the freshness and crispness of butter lettuce, these healthy lettuce wraps are sure to elevate your plant powered weeknight dinner game.
Filling Seasonings
- Shoyu – for a base layer of umami that gets soaked deep into the spongy texture of the tofu. Use any soy sauce or coco aminos of preferred.
- Nutritional yeast – for both flavor and texture, it acts much like cornstarch would during roasting helping with crispness.
- Onion + Garlic Powders – both fantastic aromatics you’ll love.
- Sweet Smoked Paprika – I like it for both flavor and color but it’s ok to skip it if not available.
- Chinese Five Spice – a tiny 1/2 teaspoon goes a long way, consider that you’ll have some in the glaze as well so resist the urge to add more than the recipe requires but do not omit it, this belongs here.
The Glaze / Sauce Ingredients Notes
- Hoisin Sauce – usually referred to as Chinese barbecue sauce, this is what gives the glaze that unique flavor our brains are so used to associating with lettuce wraps. It is made from fermented soy bean paste, five-spice and other umami rich flavors depending on the brand. Don’t skip it.
- Shoyu – for saltiness and umami, you can use any soy sauce you have in the pantry.
- Rice Vinegar – a mildly sweet and tangy vinegar to balance the rich flavor. It can be replaced with any white vinegar you have around but reduce the quantity by half as those are way more pungent and acidic.
- Maple Syrup – for just the perfect touch of sweetness, traditionally you would use brown sugar but I wanted to go for the healthier option.
- Sesame Oil – a little bit goes a long way to add that toasty sesame flavor throughout.
- Garlic + Ginger – make sure to grate it finely so the flavors get tamed and permeate the sauce beautifully without any pungency.
- Cornstarch – a tiny teaspoon is all you need to achieve that glossy glaze, if that’s not important to you feel free to skip it.
Tofu Tips
- Extra Firm – start with an extra firm 16 oz block of tofu. Drain it well well but there’s no pressing required, all that extra moisture will evaporate during roasting.
- Break the tofu – use your hands and break the tofu into irregular bite size pieces into a large bowl. This texture will help it soak up flavors and get nice crisp edges during baking.
- Boiling the Tofu Hack – Totally Optional but If desired and the time permits you can cut the tofu into 1 inch cubes and boil it for 5 minutes in salted water then drain well. This next level process helps remove any of the excess inner moisture while seasoning it from the inside so you end up with a deeper flavor throughout and no soybean taste. It basically turns it into a very pure canvas to soak up your desired flavors.
- Glaze Variation – the recipe includes a classic hoisin base lettuce wrap glaze but if desired you can replace that with this ultimate peanut sauce and call it a day.
Tofu Recipes
- Crispy Baked Tofu
- Tofu Bolognese
- Best Orange Tofu
- Vegan Chorizo Tofu
- Creamy Potato Salad
- Tofu Gochujang Pasta
- Tropical Tofu Noodles
- Vegan Italian Sausage Pasta
- Roasted Tofu Skewers
- Tapenade Tofu Sandwich
- Tofu Naan Bread.
How to Make Tofu Lettuce Wraps
Tofu Lettuce Wraps
Ultimate tofu lettuce wraps filled with perfectly roasted tofu meat finished in a luscious umami glaze with a hoisin base, garlic, ginger and five spice. Protein packed, quick and easy vegan dinner for the win.
Print Recipe
Ingredients
- 16 oz block extra firm tofu
- 2 Tbsp shoyu
- 1 tbsp nutritional yeast
- 1 tsp onion powder
- 1/2 tsp granulated garlic
- 1/2 tsp sweet smoked paprika
- 1/2 tsp Chinese five spice
- 1 tsp maple syrup
- Olive oil
The Glaze/Sauce
- 3 Tbsp hoisin sauce
- 2 Tbsp shoyu
- 2 Tbsp rice vinegar
- 2 tsp maple syrup
- 2 tsp toasted sesame oil
- 1 tsp cornstarch
- 2 large garlic cloves grated
- 2 tsp fresh ginger root grated
- 1 head butter lettuce
Garnishes
- Scallions thinly sliced
- Sesame seeds white + black
- Red chili flakes
- Lime wedges for serving
Instructions
- Preheat oven to 400”F. Line a rimmed baking sheet with parchment paper and set aside.
- Drain the tofu. Using your hands crumble it up into small pieces over a large bowl.16 oz block extra firm tofu
- Drizzle the tofu with the shoyu and sprinkle with all the spices (nooch, onion, garlic, paprika, Chinese 5 spice and maple syrup). Use a spatula and toss everything to coat well then transfer to the baking sheet. Drizzle generously with olive oil and bake in the preheated oven for 15 minutes. Give a good toss and continue cooking another 10 to 15 minute until golden brown. ( Keep an eye on it and try to not overcook it as it will get chewier the longer it cooks, you want to end up with a tender texture with some crispy edges not all crispy).2 Tbsp shoyu, 1 tbsp nutritional yeast, 1 tsp onion powder, 1/2 tsp granulated garlic, 1/2 tsp sweet smoked paprika, 1/2 tsp Chinese five spice, 1 tsp maple syrup, Olive oil
- MAKE THE GLAZE: Meanwhile whisk together all the glaze ingredients and set aside.3 Tbsp hoisin sauce, 2 Tbsp shoyu, 2 Tbsp rice vinegar, 2 tsp maple syrup, 2 tsp toasted sesame oil, 1 tsp cornstarch
- Preheat a heavy bottom skillet over medium heat, add a drizzle of olive oil and sauté the garlic and ginger until fragrant taking care not to burn it. Pour in the sauce and simmer until bubbly and it coats the back of the spatula.2 large garlic cloves, 2 tsp fresh ginger root
- Transfer the tofu crumbles to the glaze and toss to coat well all over.
- Spoon the tofu filling into individual lettuce leaves and garnish with the scallions, sesame, chili flakes and lime wedges. Finish everything with a squeeze of lime.1 head butter lettuce, Scallions, Sesame seeds, Red chili flakes, Lime wedges for serving
Video
Notes
Tofu Tips
- Extra Firm - start with an extra firm 16 oz block of tofu. Drain it well well but there's no pressing required, all that extra moisture will evaporate during roasting.
- Break the tofu - use your hands and break the tofu into irregular bite size pieces into a large bowl. This texture will help it soak up flavors and get nice crisp edges during baking.
- Boiling the Tofu Hack - Totally Optional but If desired and the time permits you can cut the tofu into 1 inch cubes and boil it for 5 minutes in salted water then drain well. This next level process helps remove any of the excess inner moisture while seasoning it from the inside so you end up with a deeper flavor throughout and no soybean taste. It basically turns it into a very pure canvas to soak up your desired flavors.
- Glaze Variation - the recipe includes a classic hoisin base lettuce wrap glaze but if desired you can replace that with this ultimate peanut sauce and call it a day.
Nutrition
Calories: 153kcal | Carbohydrates: 16g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 0.4mg | Sodium: 1148mg | Potassium: 437mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1475IU | Vitamin C: 2mg | Calcium: 74mg | Iron: 3mg
Servings: 4 people
Calories: 153kcal
Incredibly tasty, the glaze and the way the tofu is seasoned and roasted is absolutely perfect. The only problem I’m having is that this recipe only serves myself, it’s really that good and actually light since it’s served inside lettuce. Make more if you plan to share!