Best 6 Restaurant Style Tofu Lettuce Wraps Recipes

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Craving delicious and healthy restaurant-style tofu lettuce wraps in the comfort of your home? Look no further! This comprehensive guide will unveil the secrets of creating mouthwatering tofu lettuce wraps that replicate the flavors and textures of your favorite takeout spot. From selecting the freshest ingredients to mastering the art of preparing the perfect sauce, this step-by-step journey will take you on a culinary adventure, transforming your kitchen into a restaurant-worthy haven. Whether you're a seasoned tofu enthusiast or a novice cook seeking a nutritious and flavorful meal, these tofu lettuce wraps are sure to become a staple in your culinary repertoire.

Here are our top 6 tried and tested recipes!

TOFU LETTUCE WRAPS



Tofu Lettuce Wraps image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 10

2 teaspoons peanut oil
1 package firm tofu (12- to 14-ounce size)
1/4 teaspoon chili powder, or more to taste
Kosher salt and freshly ground black pepper
3 green onions, sliced
2 ears fresh corn, kernels cut off the cobs
1/4 cup soy sauce
1 teaspoon balsamic vinegar
6 large inner leaves romaine lettuce (from a romaine heart)
2 avocados, sliced

Steps:

  • Heat the oil in a nonstick skillet over medium-high heat. Throw in the tofu and break it up into very small pieces. Cook until much of the liquid cooks off and the tofu starts to turn golden, for several minutes.
  • Add the chili powder and some salt and pepper, then stir. Throw in the green onions and corn and cook for a few minutes (the corn can remain crunchy). Add the soy sauce and cook until most of the liquid has been absorbed. Turn off the heat and stir in the balsamic vinegar.
  • Pile the mixture into individual romaine lettuce leaves, then add slices of avocado. Fold up and chow down!

RESTAURANT-STYLE TOFU LETTUCE WRAPS



Restaurant-Style Tofu Lettuce Wraps image

I looked high and low for tofu lettuce wrap recipes and could not find one single recipe on the web that hit the spot, so I made up my own. This is delicious and, although it takes a little preparation, it's totally worth it. Serve with some Chinese-style hot mustard.

Provided by hillarymvaughan

Categories     Appetizers and Snacks     Wraps and Rolls

Time P1DT3h55m

Yield 8

Number Of Ingredients 26

1 (12 ounce) package extra-firm tofu, drained
¼ cup soy sauce
3 tablespoons brown sugar
1 tablespoon rice wine vinegar
1 tablespoon dry sherry
¼ cup water
¼ cup white sugar, or to taste
3 tablespoons soy sauce
2 tablespoons hoisin sauce
2 tablespoons oyster sauce
1 tablespoon rice wine vinegar
1 teaspoon chile-garlic sauce (such as Sriracha®), or more to taste
1 teaspoon cornstarch, or as needed
2 teaspoons sesame oil, divided, or to taste
1 large white onion, chopped
2 cloves garlic, chopped
1 (15 ounce) can straw mushrooms, drained and chopped
1 (8 ounce) can water chestnuts, drained and chopped
1 (8 ounce) can bamboo shoots, drained and chopped
1 medium head radicchio, chopped
1 (8 ounce) package bean sprouts
1 (5 ounce) can fried noodles (such as La Choy®)
chopped peanuts
½ cup chopped carrot
½ cup green onions, chopped
1 (10 ounce) bag romaine lettuce leaves

Steps:

  • Place tofu in an airtight container and freeze for 24 hours. Remove from container and thaw, at least 3 hours. Squeeze out excess moisture with your hands or place tofu on paper towels and lay a heavy cutting board on top.
  • Whisk 1/4 cup soy sauce, brown sugar, 1 tablespoon rice wine vinegar, and sherry together in a bowl to make the cooking sauce.
  • Whisk water, white sugar, 3 tablespoons soy sauce, hoisin sauce, oyster sauce, 1 tablespoon rice wine vinegar, and chile-garlic sauce together in a small saucepan over medium-low heat. Add 1/4 teaspoon cornstarch at a time and whisk until thickened, 3 to 5 minutes. Store special sauce in the refrigerator until ready to serve.
  • Chop tofu roughly into small pieces. Heat 1 teaspoon sesame oil in a large skillet over high heat. Add tofu when oil is hot; stir-fry until tofu is browned, about 5 minutes. Set tofu aside in a bowl.
  • Heat remaining sesame oil in the skillet over high heat. Saute onion and garlic until browned and any excess liquid is absorbed, about 2 minutes. Add mushrooms, water chestnuts, and bamboo shoots. Cook over medium-high heat until any excess liquid is absorbed, 2 to 3 minutes. Add cooking sauce to the skillet and stir. Add tofu to the skillet. Cook until sauce is thickened and all vegetables are tender, 2 to 3 minutes more. Remove from heat.
  • Place radicchio, bean sprouts, noodles, peanuts, carrot, and green onions in individual bowls. Place tofu mixture in a serving bowl. Arrange lettuce leaves on a large plate. Put special sauce in a serving bowl with a spoon. Assemble by placing 2 to 3 lettuce leaves on a plate, topping with tofu and garnishes, and drizzling the special sauce on top.

Nutrition Facts : Calories 292.3 calories, Carbohydrate 41.6 g, Cholesterol 0.1 mg, Fat 10.2 g, Fiber 6.6 g, Protein 13.3 g, SaturatedFat 1.7 g, Sodium 1284 mg, Sugar 17.2 g

LETTUCE WRAPS WITH HOISON-MUSTARD TOFU



Lettuce Wraps With Hoison-Mustard Tofu image

This recipe comes from Isa Chandra Moskowitz's book Appetite for Reduction - 125+ fast & filling low-fat vegan recipes. Isa recommends serving this with her recipes Unfried Fried Rice & Five-Spice Delicata Squash which can be found in her book. I made these for some non vegan friends who were weary of tofu but they said these were amazing!! This recipe is very easy & the result is cool & crisp on the outside while warm & sweet on the inside. YUM!!

Provided by Mindelicious

Categories     Soy/Tofu

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 (14 ounce) package extra firm tofu, 1/2 inch cubes
2 teaspoons soy sauce
1 teaspoon sesame oil
1 red bell pepper, seeded and diced small
1 small onion, diced small
3 garlic cloves, minced
1/4 teaspoon red pepper flakes (or 1/2 tsp if you want more spice)
3 tablespoons mirin
2 tablespoons hoisin sauce
2 teaspoons prepared yellow mustard
12 lettuce leaves (iceberg makes a nice pocket for the filling)

Steps:

  • Tofu: Heat a cast iron or heavy bottomed nonstick skillet over medium heat. Spray with a little non stick cooking spray and add the tofu. "Dry fry" for about 10 minutes carefully flipping about halfway through. Add the soy sauce and toss to coat.
  • Sauce: Heat another pan over medium heat. Add the sesame oil and saute the red bell pepper, onion, garlic, ginger, and red pepper flakes for about 10 minutes.
  • Once the veggies are soft and browned add the mirin and let cook for 3 minutes.
  • Add the hoison & mustard and cook for another minute.
  • Assemble: Add the tofu to the sauce and toss to coat. Spoon mixture into lettuce leaves and serve immediately. Enjoy!

Nutrition Facts : Calories 135.1, Fat 5.8, SaturatedFat 1.1, Cholesterol 0.2, Sodium 400.8, Carbohydrate 12.4, Fiber 3.1, Sugar 5.6, Protein 10.4

THAI TOFU LETTUCE WRAPS



Thai Tofu Lettuce Wraps image

I couldn't keep this yummy, light lunch under wraps. The original recipe featured chicken, but I modified it for my vegetarian husband. Now both of us prefer the Thai-style tofu version. -Laureen Pittman, Riverside, California

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 18

1/4 cup rice vinegar
1/4 cup canola oil
2 tablespoons lime juice
2 tablespoons mayonnaise
2 tablespoons creamy peanut butter
1 tablespoon brown sugar
1 tablespoon soy sauce
2 teaspoons minced fresh gingerroot
1 teaspoon sesame oil
1 teaspoon Thai chili sauce
1 garlic clove, peeled
1/2 cup minced fresh cilantro, divided
1 package (14 ounces) firm tofu, drained and cut into 1/2-inch cubes
1/2 cup chopped green onions
1/2 cup shredded carrots
1 small sweet red pepper, diced
3/4 cup dry roasted peanuts, chopped, divided
8 Bibb or Boston lettuce leaves

Steps:

  • For dressing, in a blender, combine the first 11 ingredients; cover and process until smooth. Stir in 1/4 cup cilantro., In a large bowl, combine the tofu, onions, carrots, red pepper, 1/2 cup peanuts and remaining cilantro. Add dressing and toss to coat. Divide among lettuce leaves; sprinkle with remaining peanuts. Fold lettuce over filling.

Nutrition Facts : Calories 507 calories, Fat 43g fat (6g saturated fat), Cholesterol 3mg cholesterol, Sodium 558mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 4g fiber), Protein 18g protein.

VEGAN LETTUCE WRAPS WITH TOFU



Vegan Lettuce Wraps with Tofu image

These easy-to-make meatless lettuce wraps will be loved by everyone, including meat eaters. The tofu provides a texture similar to ground chicken. And the combination of mushrooms, water chestnuts, and hoisin sauce make this dish come to life. You're not going to believe how much flavor is packed in these easy-to-make vegan wraps. Serve with Thai peanut sauce for dipping.

Provided by CookingWithShelia

Categories     Appetizers and Snacks     Wraps and Rolls     Lettuce Wraps Recipes

Time 55m

Yield 6

Number Of Ingredients 15

3 tablespoons hoisin sauce
3 tablespoons soy sauce
3 tablespoons minced fresh ginger root
2 tablespoons rice vinegar
1 tablespoon Sriracha sauce
1 tablespoon sesame oil
3 cloves garlic, minced
1 (12 ounce) package extra-firm tofu
2 tablespoons grapeseed oil
½ medium onion, chopped
6 baby bella mushrooms, chopped
1 (8 ounce) can water chestnuts, rinsed and chopped
1 medium head bibb or Boston lettuce, separated into leaves
2 tablespoons Onions, spring or scallions (includes tops and bulb), raw
2 tablespoons shredded carrots, or to taste

Steps:

  • Combine hoisin sauce, soy sauce, ginger, rice vinegar, Sriracha sauce, sesame oil, and garlic in a bowl; mix to combine and set aside.
  • Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid.
  • Heat oil in a skillet or wok over medium-high heat. Crumble tofu into the skillet and cook for 5 minutes. Add onion and cook and stir for 3 minutes. Stir in mushrooms and water chestnuts and cook for 2 to 3 minutes.
  • Stir in hoisin mixture and mix well. Cook enough for the liquid to reduce some.
  • Serve with lettuce and garnish with green onions and carrots.

Nutrition Facts : Calories 188.3 calories, Carbohydrate 18.8 g, Cholesterol 0.2 mg, Fat 10.1 g, Fiber 3.9 g, Protein 9.2 g, SaturatedFat 1.2 g, Sodium 704.6 mg, Sugar 6.5 g

TOFU LETTUCE WRAPS WITH MUSHROOMS RECIPE BY TASTY



Tofu Lettuce Wraps with Mushrooms Recipe by Tasty image

Here's what you need: water, soy sauce, sesame oil, garlic, fresh ginger, brown sugar, sriracha, rice wine vinegar, scallions, tofu, sesame oil, medium yellow onion, mushroom, garlic, water chestnuts, scallions, canola oil, rice noodle, iceberg lettuce

Provided by Merle O'Neal

Categories     Lunch

Yield 4 servings

Number Of Ingredients 19

1 cup water
½ cup soy sauce
¼ cup sesame oil
6 cloves garlic, minced
1 tablespoon fresh ginger, minced
¼ cup brown sugar
2 tablespoons sriracha
¼ cup rice wine vinegar
⅓ cup scallions, sliced
14 oz tofu, 1 package
1 tablespoon sesame oil
1 medium yellow onion, diced
2 ½ cups mushroom, chopped, such as shiitake
1 tablespoon garlic, minced
8 oz water chestnuts, 1 can, sliced, drained and finely chopped
⅓ cup scallions, sliced
½ cup canola oil
7 oz rice noodle
1 head iceberg lettuce

Steps:

  • Remove the tofu from its packaging and drain. Wrap tofu in a kitchen towel and find a heavy object to place on top of tofu, leave it there for 10-20 minutes, until tofu feels more tender.
  • Make the sauce: In a medium bowl, combine the water, soy sauce, sesame oil, garlic, ginger, sriracha, brown sugar, rice wine vinegar, and scallions, and stir. Set ½ cup (120 ml) of the sauce aside.
  • Crumble the tofu into the marinade, cover, and refrigerate for 1 hour.
  • In a medium wok or skillet over medium heat, add the sesame oil and onion, and cook 3 minutes, until onions are translucent. Add the mushrooms and garlic and cook for about 5 minutes, or until the mushrooms are tender.
  • Add the marinated tofu to the pan and cook until the majority of marinade cooks off. Add the water chestnuts and scallions. Pour in the reserved sauce. Toss to coat and cook until just heated through. Transfer the tofu mixture to a medium bowl.
  • Heat the canola oil in the same pan over high heat until a drop of water sizzles when flicked onto the oil. Fry the rice noodles for about 30 seconds, until puffed up. Transfer the fried noodles to paper towels to drain.
  • Slice the core off the head of lettuce and separate into individual leaves.
  • Serve with leaves of lettuce, rice noodles, and drizzle remaining sauce over top.
  • Enjoy!

Nutrition Facts : Calories 762 calories, Carbohydrate 67 grams, Fat 49 grams, Fiber 4 grams, Protein 17 grams, Sugar 21 grams

Tips for Making Restaurant-Style Tofu Lettuce Wraps:

  • Use extra-firm tofu. This will help the tofu hold its shape when you cook it.
  • Press the tofu before cooking. This will help remove excess moisture and make the tofu more flavorful.
  • Marinate the tofu for at least 30 minutes. This will help the tofu absorb the flavors of the marinade.
  • Cook the tofu over medium-high heat. This will help create a crispy outer layer.
  • Don't overcrowd the pan when cooking the tofu. This will prevent the tofu from cooking evenly.
  • Serve the tofu lettuce wraps immediately. This will ensure that the tofu is crispy and the lettuce is fresh.

Conclusion:

Restaurant-style tofu lettuce wraps are a delicious and healthy appetizer or main course. They are easy to make and can be customized to your liking. With the right ingredients and a little bit of effort, you can easily recreate this restaurant-style dish at home. So next time you're looking for a quick and easy meal, give tofu lettuce wraps a try. You won't be disappointed!

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