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tofu lettuce wraps on a plate

Easy Tofu Lettuce Wraps with Mushrooms

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5 from 1 review

These easy tofu lettuce wraps combine grated tofu, baby bella mushrooms, garlic, sesame oil, hoisin, soy sauce, and sriracha for a flavorful plant-based meal.

  • Total Time: 30 minutes

Ingredients

Units Scale
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon rice wine vinegar
  • 3 tablespoons sesame oil, divided
  • 1-16-ounce package extra-firm tofu, drained
  • 8-ounces baby bella mushrooms, finely chopped
  • 1 bunch scallions, thinly sliced
  • 2 garlic cloves, grated
  • 3 tablespoons hoisin sauce
  • 1 teaspoon sriracha
  • 12 leaves butter lettuce

Instructions

  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.

Find it online: https://www.amysnutritionkitchen.com/easy-tofu-lettuce-wraps-with-mushrooms/

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