25-Minute Tofu and Veggie Lettuce Cups
Enjoy these light and flavorful vegetarian lettuce wraps packed with savory tofu, mushrooms, and crunchy water chestnuts—all tossed in a tangy, umami-forward Asian-inspired sauce. Ready in under 30 minutes, these wraps make a healthy, high-protein meal or appetizer that’s both satisfying and fuss-free.
Equipment
- 1 Tofu Press – for pressing excess moisture from tofu
- 1 Large Nonstick Skillet – for sautéing tofu and vegetables
- 1 Microplane Grater – for grating garlic and ginger
- 1 Chef’s Knife – for chopping mushrooms, green onions, and chestnuts
- 1 Set of Mixing Bowls – for preparing the sauce and other ingredients
Ingredients
- 3 tablespoons hoisin sauce
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon toasted sesame oil
- 2 teaspoons canola oil or grapeseed oil
- 1 12 to 14-ounce block extra-firm tofu, pressed and crumbled
- 8 ounces baby bella cremini mushrooms, finely chopped
- 1 8-ounce can water chestnuts, drained and finely diced
- 2 cloves garlic minced
- 2 teaspoons fresh ginger grated
- ¼ teaspoon crushed red pepper flakes optional, for heat
- 4 green onions thinly sliced (whites and greens separated)
- 8 large romaine lettuce leaves or butter lettuce, for wrapping
- Optional garnishes: shredded carrots extra chili flakes, additional green onions
Instructions
- Whisk the Sauce Together: In a small bowl, combine the hoisin sauce, soy sauce, rice vinegar, and sesame oil. Stir until well blended and set aside—this mixture will bring the bold, savory-sweet flavor that ties everything together.
- Prepare the Tofu Base: Wrap the tofu block in several layers of paper towels and gently press to release excess moisture. For best results, repeat once with fresh towels. Once dry, crumble the tofu into small pieces using your hands or a fork—aim for a ground meat-like texture.
- Sauté the Tofu and Mushrooms: Heat the canola oil in a large nonstick skillet over medium-high heat. Once the oil is shimmering, add the crumbled tofu. Cook for 5–6 minutes, stirring often, until it begins to brown and any moisture evaporates. Add the chopped mushrooms and cook for an additional 3–4 minutes, until they release their liquid and everything turns golden and slightly crisp.
- Add Aromatics and Crunch: To the skillet, stir in the diced water chestnuts, minced garlic, grated ginger, red pepper flakes (if using), and the white parts of the green onions. Sauté for 30–60 seconds until the mixture becomes fragrant and well combined.
- Stir in the Sauce: Pour the reserved sauce over the tofu mixture. Stir well to coat everything evenly. Let the mixture simmer for 1–2 minutes until the sauce thickens slightly and is heated through.
- Assemble and Serve: Spoon generous portions of the warm tofu filling into each lettuce leaf. Top with remaining sliced green onion greens, shredded carrots, and extra red pepper flakes if desired. Serve immediately while hot for the best texture.
Notes
- Tofu Tip: Pressing tofu thoroughly is key to achieving the right texture—too much moisture will prevent browning. If you cook tofu often, a tofu press is a worthy investment.
- Make Ahead: The tofu filling can be made 1–2 days in advance and stored in the refrigerator. Reheat gently in a skillet before serving.
- Lettuce Options: Romaine hearts provide sturdy cups, but butter lettuce offers a softer, more delicate wrap. Choose whichever suits your taste and presentation style.
- Spice Level: Adjust the red pepper flakes to control the heat. You can also drizzle with sriracha for extra kick.
- Custom Add-Ins: Feel free to mix in shredded carrots, bean sprouts, or chopped peanuts for texture and variety.
