Vegetarian Thai Lettuce Wraps

5 from 82 votes

Fast and easy Thai Lettuce Wraps are full of golden seared seasoned tofu, sweet-salty sauce, fresh vegetables all in cool lettuce leaves. It's a vegan/vegetarian appetizer or main course that's healthy, incredibly delicious and full of fresh flavors!

Prep Time15

Cook Time15

Total Time30

Course: Appetizer, Main Course

Cuisine: American, Thai

Diet: Low Calorie, Vegan, Vegetarian

Servings: (total yield of filling: 2 ¾ cups)

Calories: 230kcal

Author: Toni Dash

Ingredients

Sauce

3 tablespoons low-sodium soy sauce
1 tablespoon vegetarian oyster sauce
1 tablespoon vegan fish sauce
2 tablespoons brown sugar
1 teaspoon lemon zest
½ teaspoon red pepper flakes

Filling:

2 tablespoons vegetable oil
16 ounces extra-firm tofu excess moisture dabbed with paper towel; cut into ½-inch to ¾-inch cubes
Salt and pepper to taste
½ cup matchstick cut carrots
¼ cup diced red onions
5 cloves garlic peeled and diced
2 tablespoons chopped green onions
2 tablespoons roasted, unsalted chopped peanuts
2 tablespoons chopped fresh cilantro
2 tablespoons freshly squeezed lemon juice

Wraps

8 romaine lettuce leaves trimmed and cut the stems (or other large lettuce leaves)
½ teaspoon black sesame seeds optional

Instructions

Make the sauce

In a small bowl, combine the soy sauce, oyster sauce, fish sauce, brown sugar, lemon zest, and red pepper flakes stir or whisk until the sugar has dissolved. Set aside.

Cooking the filling

Heat a non-stick wok or large non-stick skillet over medium high heat. Add the oil. When hot, add the tofu in a single layer. Lightly salt and pepper.
Sauté, stirring and flipping the tofu as needed, until the tofu is lightly golden (5-10 minutes).
Add the sliced carrots, red onions, minced garlic and cook for 2 minutes, stirring continuously.
Add the prepared sauce, Stir constantly for another 2 minutes. The sauce will absorb into the tofu and vegetables.
Toss in the green onions, peanuts, then season with salt and pepper.
Turn off the heat. Add the fresh cilantro and lemon juice; stir to absorb into the tofu mixture.

Assemble the wraps

Evenly divide the filling between the lettuce leaves and serve immediately.
Alternatively, divide the filling into 4 small bowls. Serve on a plate with lettuce leaves to allow diners to make their own wraps!
Sprinkle with black sesame seeds to top!

Notes

Serving sizes

This recipe makes 4 servings of 2 wraps per serving. More a larger main dish it could be split into 2 servings.

Variations
Soft or crisp lettuce leaves can be used. Softer lettuce is better for wrapping. Crisp lettuce creates lettuce cups that are crispy and refreshing.
Additional vegetables can be added to extend the filling.

How to Store

The cooked filling can be kept in the refrigerator for up to 2 days. Reheat in a skillet over medium heat or in the microwave. The sauce can be made 2-3 days in advance and stored in an airtight container in the refrigerator.

Nutrition