Easy Tofu Lettuce Wraps with Mushrooms

This recipe is part of my ongoing tofu series, where I’m sharing different ways to prepare and enjoy tofu. You’ve heard me say this before, but I really believe it’s important to try foods prepared in different ways to find the version that works for you. That doesn’t mean forcing yourself to eat foods you don’t like. It means being open to experimenting and giving yourself the opportunity to have a good experience with a food.

Think about it: sometimes we try a food that has been prepared in a way that just doesn’t appeal to us, and we decide we don’t like that food. But when you try it prepared differently—with the right texture, seasonings, and flavors—it can be a completely different experience and may even change your opinion. Tofu is a perfect example. I’ve heard from plenty of people who have tried tofu and decided it’s “not for them,” but tofu itself has a very mild flavor and takes on the flavors of whatever you pair it with. That’s why the sauce, seasonings, and how you prepare it can make such a difference.

These lettuce wraps are savory, slightly sweet, a little spicy, and packed with umami from the mushrooms, soy sauce, sesame oil, and hoisin. And because they’re served in crisp butter lettuce leaves, you get that great contrast between the warm filling and cool, crunchy lettuce.

Ingredients: Tofu Lettuce Wraps

• Tofu: package extra-firm tofu: Tofu is the protein base for these lettuce wraps. For this recipe, you’re going to grate the tofu rather than cube it, which creates small pieces that resemble crumbled ground meat and gives the tofu plenty of surface area to absorb the sauce. Press the tofu first to remove excess water. This helps the tofu brown in the skillet rather than simply steaming, and it also gives the finished filling a better texture.
• Baby Bella Mushrooms: Mushrooms add a meaty texture and savory, earthy flavor to the filling. Finely chopping them allows them to blend in with the grated tofu while adding another layer of umami.
• Sesame Oil: adds a rich, nutty flavor that works especially well with the soy sauce, hoisin, garlic, and mushrooms. It helps bring all of those savory flavors together while adding another layer of depth to the filling.
• Garlic: adds another layer of savory flavor and works especially well with the soy sauce, hoisin, and mushrooms.
• Soy Sauce: brings saltiness and umami to the filling. It also helps season the tofu and mushrooms as they cook. Use the reduced-sodium version here, as even it is relatively high in sodium.
• Rice Wine Vinegar: A little acidity helps balance the salty and sweet flavors in the dish. Rice wine vinegar adds brightness without overpowering the other ingredients.
• Hoisin Sauce: is where a lot of the flavor comes together. It’s slightly sweet, savory, and rich, and it coats the tofu and mushrooms beautifully. Many varieties can be high in both added sugar and sodium, but there are more options available than ever. Check the labels and shop around to find one that works best for you!
• Sriracha: adds a little heat to the filling. One teaspoon gives the dish some spice without making it overwhelmingly hot, but you can adjust it to your preference and add up to a tablespoon!
• Butter Lettuce: makes the perfect wrap because the leaves are tender enough to fold around the filling while still providing a fresh, crisp contrast to the warm tofu and mushroom mixture.

How to Make Tofu Lettuce Wraps

1. Press and grate the tofu: Remove the tofu from its package and press it to remove as much excess water as possible. Once pressed, use the large holes of a box grater to grate the tofu into small pieces. The grated tofu creates plenty of surface area for browning and soaking up the sauce.
2. Prepare the scallions. Trim the scallions and separate the white and light green parts from the dark green tops. Thinly slice the white and light green parts and set aside. Thinly slice the dark green tops and reserve them for topping the lettuce wraps at the end.
3. Cook the tofu: Heat 2 tablespoons sesame oil in a large skillet over medium heat. Add the grated tofu and spread it out in an even layer. Let it cook, stirring occasionally, until the tofu begins to brown and some of the moisture has cooked off. You want the tofu to develop some color and a slightly firmer texture.
4. Prepare and cook the mushrooms: While the tofu is cooking, heat 1 tablespoon sesame oil in a separate skillet over medium heat. Add the finely chopped baby bella mushrooms and the sliced white and light green parts of the scallions. Cook until the mushrooms soften and release their moisture.
5. Add the minced garlic to the mushroom pan and cook for about 30 seconds, stirring so the garlic doesn’t burn.
6. Combine the tofu and mushrooms: Once the tofu and mushrooms are both nicely browned, add the mushrooms to the skillet with the tofu and stir to combine.
7. Add the sauce: In a small bowl, combine the soy sauce, rice wine vinegar, hoisin sauce, and sriracha. Pour the sauce over the tofu and mushroom mixture and stir to coat everything evenly.
8. Continue cooking for a few minutes, allowing the sauce to warm through and coat the tofu and mushrooms. Taste and adjust the seasonings or sriracha if desired.
9. Assemble the lettuce wraps. Separate the butter lettuce leaves and gently wash and dry them. Spoon the warm tofu and mushroom mixture into the center of each lettuce leaf. Top with the reserved sliced dark green scallion tops and serve immediately.

Tips for Making Tofu Lettuce Wraps

• Don’t skip pressing the tofu. Removing excess water gives the tofu a better texture and allows it to absorb more of the sauce. You can use either paper towels and/or a tofu press.
• Use the large holes of your grater. This creates pieces that are small enough to work as a lettuce-wrap filling but still have some texture.
• Let the mushrooms cook down. Mushrooms release quite a bit of water as they cook, so give them time to cook off that moisture before adding the sauce. This helps prevent a watery filling.
• Adjust the heat. If you like things spicy, add more sriracha. If you’re serving these to someone who isn’t a fan of heat, start with less.

Why Grate Tofu?

If you’ve only ever cubed or sliced tofu, grating it is worth trying. The smaller pieces create more surface area, which means there’s more opportunity for the sauce to cling to the tofu. Combined with the mushrooms, it creates a filling that’s flavorful, hearty, and completely different from the crispy tofu cubes I’ve shared in some of my other tofu recipes.

And that’s exactly why I’m continuing this tofu series. There are so many ways to prepare the same food! If you haven’t loved tofu in one preparation, that doesn’t mean you won’t like it another way. Sometimes it’s simply about finding the way you like to eat it. Air Fryer Tofu is my go-to way to prepare tofu when I need a quick and easy weeknight dinner. I love adding it to bowls because it’s so simple to make, and the tofu stays nice and crispy—exactly how I like it! It’s one of those recipes I can throw together while I’m preparing the rest of my meal, making it an easy option when I don’t want dinner to feel like a lot of work.

Tofu Recipes

• Air Fryer Tofu
• Glazed Tofu Loaf
• Crispy Pan-Fried Tofu

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