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Vegan Asian Lettuce Wrap

Updated: Dec 10, 2020


  • 1 packages extra-firm tofu

  • 8 ounces mushrooms — finely chopped

  • 1 can chopped water chestnuts (8 oz), drained

  • 2 cloves garlic chopped

  • a pinch of cayenne pepper

  • 3 green onions — sliced

  • 3 tablespoons hoisin sauce

  • 3  tablespoons reduced-sodium soy sauce

  • 2 tablespoons rice vinegar

  • 1 teaspoon sesame oil

  • 2 teaspoons grapeseed oil


1. In a small bowl, stir together the hoisin, soy sauce, rice vinegar, and sesame oil. Set aside.

2. Press the tofu between paper towels to squeeze out as much liquid as possible. Heat the 2 teaspoons of grapeseed oil in a large skillet over medium-high. Once the oil is hot, crumble in the tofu. Continue cooking then add the mushrooms. Once the tofu starts to turn golden, stir in the water chestnuts, garlic, cayenne pepper, and half of the green onions and cook about 30 seconds more.

3. Pour the sauce over the top of the tofu mixture to coat. Cook until the sauce is warmed through.

4. Spoon the tofu mixture into individual lettuce leaves. Top with remaining green onions, grated carrots.

Inspired by:


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