Vegan Tofu Lettuce Wraps

Versatile recipes rock

I found this recipe in a Canadian Living magazine that looked pretty ok. While I modified it quite heavily and used it two-ways, it still was a pretty decent one. I think that you should start with 1/2 the vinegar as listed here. I have noted other modifications in the recipe below.

Whether you choose to have this as a full meal or a side, you can serve on noodles or rice or as a lettuce wrap as I did in the main body of the picture.

This keeps well for a couple of days in the fridge before it gets too soggy.


1 lg. pack of firm tofu slice into quarters then into smaller pieces that are no more than 1/2 an inch thick and 2-3 inches long

1 cup veggie broth

1.5 tbsp tamari

1.5 tbsp hoisin sauce

1 tbsp rice vinegar

2 tsp cornstarch

5 green onions* separate white & greens

4 cloves garlic minced

1 heaping tbsp fresh minced ginger

2 cups frozen peas* rehydrated in warm water

2 cups sliced mushrooms*choose shiitake, white, brown or oyster

3 cups thinly chopped green cabbage

2 tbsp sesame oil

8-10 Romaine lettuce leaves halved width-wise

Sesame seeds to taste

Crushed cashews to taste

Sriracha sauce to taste



First add all wet ingredients into liquid measure. Stir. Slowly add cornstarch until mixed thoroughly. Ensure you have 1-1.5 cups of liquid.

Set aside.

Over medium high heat fry tofu in 1/2 oil until all sides brown. Usually takes about 10-12 minutes per side.

Remove from heat, press with papertowels to remove excess oil.

Add remainder of oil to pan and sautee garlic & ginger for 2 minutes, add whites of green onions for 1 minute, add peas and mushrooms for 3-4 minutes, add cabbage for 2 minutes.

Next, add sauce mixture and turn while it thickens. Remove from heat.

Plate with lettuce for wraps, over rice, noodles or alone. Top with tofu, cashews, sesame seeds and green onions.

Serves 4 with rice or as a side, 2 without rice.

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