Best 6 Thai Tofu Lettuce Wraps Recipes

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Thai tofu lettuce wraps are a delightful fusion of Asian flavors, offering a symphony of textures and a satisfying plant-based meal. Whether you are a seasoned vegan, a vegetarian exploring new culinary adventures, or simply seeking healthier alternatives, these lettuce wraps will tantalize your taste buds and leave you feeling energized and fulfilled. With their vibrant colors, aromatic herbs, and the perfect balance of sweet, sour, and savory notes, these wraps promise to elevate your dining experience. So, gather your ingredients, prepare your palate, and embark on a culinary journey to savor the delectable taste of Thai tofu lettuce wraps.

Here are our top 6 tried and tested recipes!

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.

THAI LETTUCE WRAPS



Thai Lettuce Wraps image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h30m

Yield 8 servings

Number Of Ingredients 17

1/3 cup hoisin sauce
1/3 cup soy sauce
2 tablespoons grated ginger
1 tablespoon Sriracha
1 tablespoon rice wine vinegar
3 cloves garlic, grated
2 boneless, skinless chicken breasts, cut into strips
2 tablespoons chopped peanuts
2 tablespoons chopped fresh cilantro
8 butter lettuce leaves
1 cup bean sprouts
1 cup thinly sliced red cabbage
1 cup julienned carrots
1 cup cucumber slices
1 cup cooked thin rice noodles
1/3 cup sweet chili sauce
1/3 cup hoisin sauce

Steps:

  • For the chicken and marinade: Mix the hoisin sauce, soy sauce, grated ginger, Sriracha, rice wine vinegar and grated garlic in a large bowl or resealable plastic bag. Add the chicken strips and marinate, refrigerated, for 2 hours.
  • Heat a grill pan over high heat.
  • Remove the chicken strips from the marinade and grill until cooked through, about 2 minutes per side. Transfer to a serving platter and sprinkle with the peanuts and cilantro.
  • For the lettuce and fillings: Set out the lettuce, bean sprouts, cabbage, carrots, cucumbers and rice noodles on the serving platter.
  • To assemble, use the butter lettuce leaves to contain the chicken and fillings. Add some chili and hoisin sauce, then roll them up and eat!

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!

LOW CALORIE THAI LETTUCE WRAPS



Low Calorie Thai Lettuce Wraps image

From Darlene Schmidt, Your Guide to Thai Food. This Thai recipe for lettuce wraps is quick and easy to make. It's also a fun dish to eat, either as an appetizer or as part of a main course. Serve the filling on a platter with whole iceburg lettuce leaves on the side, and let your friends and family wrap their own. They'll love the combination of crisp, cold lettuce with the warm, flavorful filling. And it's a low-calorie, low-fat treat that's also very nutritious. Lettuce wraps make a great party food!

Provided by Sayster

Categories     Lunch/Snacks

Time 25m

Yield 6-8 wraps

Number Of Ingredients 19

fresh iceberg lettuce (about one head, this type works best for this recipe)
3 garlic cloves, minced
1 piece galangal, grated (or ginger)
1 red chile, de-seeded and finely sliced (omit altogether if you prefer very mild wraps)
2 shallots, sliced finely
1/2 cup firm tofu, cut into matchsticks (OR 1/2 cup cooked chicken or pork, shredded, OR 1/2 cup cooked baby shrimp)
1 carrot, cut into thin strips
4 -5 shiitake mushrooms, thinly sliced
1 egg (optional)
1/2 cup shredded cabbage (red is very good, but any type will work)
3 spring onions, sliced lengthwise into matchstick-like pieces
2 cups brean mixed sprouts
2 tablespoons lime juice
2 tablespoons regular soy sauce
2 tablespoons fish sauce (if vegetarian, use vegetarian fish sauce)
1 tablespoon oyster sauce (if vegetarian, use vegetarian oyster sauce)
1 cup fresh basil, roughly chopped if leaves are large
1/2 cup dry roasted peanuts, roughly chopped
2 tablespoons oil, for stir-frying

Steps:

  • Place oil in a wok or large frying pan over medium-high heat. Add garlic, galangal (or ginger), chilli, and shallots. Stir-fry one minute, or until fragrant. Stir-frying tip: add a tablespoons water whenever the wok/pan gets too dry instead of more oil.
  • Add tofu (or meat/shrimp), carrot, shiitake mushrooms, cabbage, and spring onions.
  • As you stir-fry, add the lime juice, soy sauce, fish sauce, and oyster sauce. Stir-fry about 1 minute.
  • Push ingredients to the side of the wok or pan, and crack in the egg. Stir-fry the egg quickly, breaking the yolk. Mix in with the other ingredients.
  • Add the bean sprouts and stir-fry briefly (to mix). Remove from heat and do a taste test for salt, adding 1 Tbsp more fish sauce if not salty enough.
  • Cut off the stem part of the iceburg lettuce so it's easier to separate the leaves. Now place the lettuce, the sir-fried filling, and the toppings on your table, allowing family or guests to make their own wraps.
  • To assemble wraps, take a whole lettuce leaf and place 1-2 heaping tablespoons of filling in the center. Top with a sprinkling of fresh basil and peanuts. Then wrap it up and eat. (For those who like it extra spicy, Thai chilli sauce can be added as another topping.).

Nutrition Facts : Calories 201.1, Fat 14.7, SaturatedFat 2, Sodium 1058, Carbohydrate 12.8, Fiber 3.5, Sugar 4.3, Protein 8.6

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

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

Tips:

  • Choose firm or extra-firm tofu: This will hold its shape better during cooking.
  • Press the tofu before using: This will remove excess water and help the tofu absorb the marinade.
  • Use a flavorful marinade: The marinade is what will give the tofu its flavor, so make sure to use a combination of spices and seasonings that you enjoy.
  • Cook the tofu until it is slightly browned and crispy: This will give it a nice texture and make it more flavorful.
  • Use fresh, crisp lettuce leaves: This will provide a great base for the wraps and help to keep them from getting soggy.
  • Add a variety of toppings: This will make the wraps more interesting and flavorful. Try adding things like shredded carrots, cucumber, bell peppers, peanuts, or cilantro.
  • Serve the wraps with a dipping sauce: This will add extra flavor and moisture to the wraps. Try a simple soy sauce-based sauce or a more complex peanut sauce.

Conclusion:

Thai tofu lettuce wraps are a delicious, healthy, and easy-to-make meal. They are perfect for a quick lunch or dinner. With a little creativity, you can create endless variations of this dish. So experiment with different marinades, toppings, and sauces to find your perfect combination.

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