Easy Tofu Lettuce Wraps


Yield: 5


  • 3 tbsp tamari or soy sauce reduced sodium
  • 3 tbsp hoisin sauce
  • 2 tsp chili paste 
  • 1 tbsp fresh lime juice
  • 2 tsp sesame oil

Tofu filling:

  • 1 tbsp olive oil
  • 2 medium garlic cloves
  • 2 tsp minced ginger
  • 1 cup minced mushrooms about 4 ounces
  • 14 ounces firm tofu, drained and pressed*
  • 1½ cups cooked U.S.-grown jasmine rice
  • 2 tbsp sliced green onion
  • 2 tbsp minced fresh cilantro
  • 1 tbsp minced fresh mint
  • 10 leaves crisp butter or Romaine lettuce


  • 5 medium radishes thinly sliced
  • 1 cup shredded carrots
  • ½ cup chopped cashews
  • minced scallions, cilantro, mint


For the Tofu Filling

  1. Heat the olive oil in a saute pan over medium-high heat. Add the garlic and ginger, and saute for 30 seconds or until fragrant. Do not let the garlic burn!
  2. Add the minced mushrooms to the pan. Saute for about 2 minutes until the mushrooms are soft and any liquid has cooked off.
  3. Crumble the tofu into the mushrooms, using a spatula to break it up further. Cook for another 2-3 minutes or until any liquid has cooked off.
  4. Add the sauce to the tofu-mushroom mixture and stir well to combine.
  5. Add the rice and reduce the heat to low. The mixture should be moist. If it seems too wet, let it cook for another 2 minutes or until the excess sauce cooks off.
  6. Remove the pan from the heat and let it cool for 10 minutes. Stir in the green onion, cilantro, and fresh mint.

To Assemble

  1. Place 1-2 tablespoons of the tofu filling in the center of each lettuce leaf.
  2. Add fresh vegetable toppings, a sprinkle of herbs, and a sprinkle of cashews to each lettuce wrap.
  3. Gently fold over to eat.