Spicy Tofu Lettuce Wraps Recipe | Vegetarian Times Skip to main content

Spicy Tofu Lettuce Wraps

Leftover garnishes for this easy appetizer can be used to season the Hot Pot.


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2 tsp. vegetable oil
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1 medium onion, chopped (1 ½ cups)
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1 Tbs. minced fresh ginger
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1 Tbs. minced lemongrass
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2 cloves garlic, minced (2 tsp.)
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1 lb. extra-firm tofu, crumbled
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1 8-oz. can water chestnuts, drained and chopped
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4 Tbs. low-sodium soy sauce
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4 Tbs. hoisin sauce
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1 to 2 tsp. vegetarian chile sauce, such as vegetarian sriracha
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16 butter lettuce or iceberg lettuce leaves

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1 large carrot, peeled and grated
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½ cup chopped green onions
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½ cup chopped fresh mint
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½ cup finely chopped peanuts


1. To make Filling: Heat oil in large skillet over medium heat. Add onion, ginger, lemongrass, and garlic, and cook 7 to 10 minutes, or until onions are soft and beginning to brown. Add tofu and water chestnuts, breaking tofu into small crumbles; cook 4 minutes, or until heated through. Stir in soy sauce, hoisin sauce, and chile sauce. Transfer to serving bowl.

2. Place lettuce leaves on platter, and set out garnishes in small serving bowls. Let guests wrap tofu mixture in lettuce leaves, and top with their choice of garnishes. Reserve extra garnishes for Hot Pot.

Nutrition Information: 

5 g
Total Fat: 
4 g
Saturated Fat: 
0.5 g
8 g
0 mg
260 mg
2 g
3 g
Makes 16 wraps

Comments on this Recipe

This recipe was easy and the whole family loved it! I added spinach and used the pre-shredded carrots and it was great. I also used a Thai Chile sauce and it added a little extra spice. We will definitely make this again.

Very good, light and easy to make! Love the texture of the peanuts and water chessnuts... Next time i will make it more spicy!

This recipe is so tasty, and easy too! If you like it spicy then add 1-2 tbsp of sriracha as directed. If not, add less because it does get spice. I will definitely make this recipe again!

This is one of our favorites from VT. Lots of chopping but it has a satisfying complexity of flavor (something I complain about with my least favorite VT recipes). Plus, it's fun! We pair it with the Thai Chik'n Pizza.

This recipe came out absolutely delicious. I made them at a dinner party and they were a huge hit among the carnivores. I did a soy/sesame/cayenne/rice vinegar sauce on the side for a little extra.

This is a family favorite! Also made it for friends recently and they loved it! I bake the crumbled tofu in the oven first to make it more chewy and less greasy.

Ginger, lemongrass, mint, and so many different sauces. Looks great! Seems like everyone else loved it, I'll have to put it on my list to try.

WONDERFUL! We love lettuce wraps so the number of servings made for us was 8 instead of 16. Used only 3 TBS of chili sauce and next time will use a little less ginger. Did I say these tofu lettuce wraps are WONDERFUL?

We made these a few weeks ago and they were wonderful so easy......

These are great! Some additional toppings we love that aren't listed here are toasted, unsweetened coconut, cucumber, cilantro, and basil.

Try this

We tried this last night, with a few mods. Didn't have Hoisin sauce, so we used some Heinz Balsamic Vinegar Ketchup, a little fish sauce, and Sririacha. Also some Trader Joe's South African Smoke, to mimic the smokiness of PF Changs wraps. But the biggest difference, and one that went over big, was using Romaine leaves instead of Iceberg. These keep the filling in place, have a great crunch, add some flavor and nutrition, and roll up nicely for a far more civilized feed—Iceberg leaves tend to crack when you roll them, dumping the sauce all over.

These are fantastic! Quick, easy and delicious. We used romaine lettuce and rolled up some brown rice with the filling, along with the toppings. It was hearty enough for a meal. I will definitely make it again.

This recipe is delicious! We used some napa cabbage for the leaves, they have a soft texture and add a very nice flavor overall. Healthy, flavorful and satisfying. What more could you want?

I made this for my potluck group and they loved it! I thought ginger was little too much!


This was a very pleasant surprise. Used half fish sauce half soy sauce. Omitted hoisin sauce because I didn't have any. Perfect level of heat with 2 tsp sriracha. Added little more garlic. Used mint and basil lettuce wrap. Was totally delicious. Would serve this to anyone. Thank you for the awesome recipe!

I suggest reducing the housin as it was too sweet and overpowered the dish. Very good otherwise