Hoisin Tofu Lettuce Wraps

Hoisin Tofu Lettuce Wraps. Tofu lettuce wraps with a delicious hoisin flavoured tofu filling packed with carrots and bell peppers. Healthy, vegan, great for a plant based dinner or lunch. Easy to make and ready in less than 30 minutes! Now if you’re not a fan of tofu or hoisin, try these other wrap recipes on my blog! They’re all delicious!

CURRY SHRIMP LETTUCE WRAPS
CHICKEN SALAD LETTUCE WRAPS
ASIAN CHICKEN LETTUCE WRAPS

With the warmer weather approaching, my husband and I have been wanting to eat more plant-based foods. When I say warmer, I mean 5 degree C here in Ontario, Canada haha. We Canadians will be happy with any kind of warmth we can get after a -10 degree C winter (on average). Since I had some extra tofu in the fridge, I thought, ‘Why not make some hoisin flavoured tofu lettuce wraps?”

Easy to make!

This tofu lettuce wraps recipe is INCREDIBLY easy to make. Perhaps the hardest part is dicing your carrots and that’s it! I love hoisin lettuce wraps because you are only cooking the filling and that only comes together in less than 20 minutes. Then your lettuce simply needs to be washed and dried. That's all!

Great for meal prep!

This hoisin lettuce wraps recipe is a great idea for a quick weeknight meal for dinner or for lunch. You can even meal prep the tofu filling ahead of time. Then store it in the fridge and when you’re ready to have it, re-heat the filling (microwave or stovetop), wash some lettuce leaves and fill them with your filling!

Tips for making the Best Tofu Lettuce Wraps

• Use fresh quality ingredients especially for your veggies! Fresh lettuce will go a long way especially if it’s still crunchy.
• For these vegetarian lettuce wraps, I recommend using iceberg lettuce for crunch or Boston lettuce for a softer buttery like taste.
• Use extra firm tofu. This will make a big difference in regard to texture.  If you use medium or even firm tofu, the tofu will be too soggy for this recipe.
• Soak lettuce leaves in ice cold water. This will give them a crunchier texture.
• Don't overfill your wraps as tempting as this may seem.

Recipes like my Lettuce Tofu Wraps

CURRY SHRIMP LETTUCE WRAPS
CHICKEN SALAD LETTUCE WRAPS
ASIAN CHICKEN LETTUCE WRAPS

FAQ

For this Hoisin Tofu Lettuce Wrap

You will need the following vegetarian lettuce wraps ingredients:

1 head iceberg lettuce, or 2 heads boston lettuce, soaked in ice water and dried

681 grams extra firm tofu, diced
1 yellow bell pepper, finely diced
1 cup carrot, finely diced
2 stalks green onion, finely chopped
2 teaspoon cooking oil

Sauce:

3 tablespoon Hoisin sauce
1 tablespoon Rice Mirin
½ tablespoon Sesame oil
1 tablespoon Soy sauce
1 teaspoon Sugar
½ tablespoon Sesame seeds

Optional: crushed peanuts

How to make Tofu Lettuce Wraps

Prepare your ingredient as listed.  Soak your lettuce leaves in ice water.

In a small bowl, whisk together your sauce.

Then in a large pan set over medium heat, add cooking oil along with diced extra firm tofu. Fry until each side is golden brown.

Next add in green onions, carrots and bell peppers. Fry until the veggies have softened and mix in with the tofu.  Cook until all the water has evaporated from the pan.

Then pour in your sauce and raise the heat to medium high. Mix everything together and sauce has thickened, about 3-5 minutes. Remove filling off heat.

Strain your lettuce leaves and dry them with a clean towel. Fill the leaves with ¼ cup of filling. Optional: for extra crunch add crushed peanuts.  Enjoy!

Give it a try!

Well, I hope you give my Hoisin Tofu Lettuce Wraps a try! It always excites me when you guys make my recipes and I hope this is one you try.

Thanks for visiting my blog! If you enjoyed my recipe, please share it with your family and friends or on social media!

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Christie

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Hoisin Tofu Lettuce Wraps (Vegan)

christieathome

Hoisin Tofu Lettuce Wraps. Tofu lettuce wraps with a delicious hoisin flavoured tofu filling packed with carrots and bell peppers. Healthy, vegan, great for a plant based dinner or lunch. Easy to make and ready in less than 30 minutes!

5 from 6 votes

Print Recipe Pin Recipe

Cook ModePrevent your screen from going dark

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course dinner, lunch

Cuisine asian, Chinese, vegan, vegetarian

Servings 18 wraps

Calories per serving 154 kcal

Ingredients

  

1x2x3x

• 1 head iceberg lettuce or 2 heads boston lettuce, soaked in ice water and dried
• 681 grams extra firm tofu diced
• 1 yellow bell pepper finely diced
• 1 cup carrot finely diced
• 2 stalks green onion finely chopped
• 2 teaspoon vegetable oil

Sauce:

• 3 tablespoon Hoisin sauce
• 1 tablespoon mirin
• ½ tablespoon Sesame oil
• 1 tablespoon regular soy sauce
• 1 teaspoon white granulated sugar
• ½ tablespoon Sesame seeds
• Optional: crushed peanuts

Instructions

 

• Soak your lettuce leaves in ice cold water and prepare your other ingredients as instructed.
• In a small bowl, whisk together your sauce.
• Then in a large pan set over medium heat, add cooking oil along with diced extra firm tofu. Fry until each side is golden brown.
• Next add in green onions, carrots and bell peppers. Fry until the veggies have softened and mix in with the tofu. Cook until all the water has evaporated from the pan.
• Then pour in your sauce and raise the heat to medium high. Mix everything together and sauce has thickened, about 3-5 minutes. Remove filling off heat.
• Strain your lettuce leaves and dry them with a clean towel. Fill the leaves with ¼ cup of filling. Optional: for extra crunch add crushed peanuts. Enjoy!

Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!

Copyright PolicyPlease do not copy and paste my recipes or use my photos in your own site/blog or social media. If you use my recipe for adaptation, please provide a link back to my recipe and re-write in your own words. Thank you.

Suggested Equipment & Products

Large Non-Stick Pan

Measuring Set

Whisk

Mixing bowl

Cutting Board

Santoku Knife

Nutrition

Calories: 154kcal | Carbohydrates: 28g | Protein: 9g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 108mg | Potassium: 89mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1365IU | Vitamin C: 20mg | Calcium: 81mg | Iron: 2mg

Course dinner, lunch

Cuisine asian, Chinese, vegan, vegetarian

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