Here are the delicious, vegan, Asian-style lettuce wraps we love making
These vegan lettuce wraps are easy, healthy, and quick.
You can save a little time by chopping the veggies in your Vitamix.
But all you really need is one pan. (You could probably chop everything with a butter knife.)
The flavors are Asian-inspired and are similar to the ones you’d get at PF Chang’s.
And this is important:
Do not be intimidated by the quantity of ingredients and instructions. This lettuce wraps recipe is easy.
Here’s how it came to be..
Let's make lettuce wraps: They're a simple, one-pan, low-carb dinner
Here’s the history behind these lettuce wraps.
In the early days of Life is NOYOKE, it was just me. A recovering consultant trying to figure out what healthy is.
And of course, I was trying to lose a little weight. Among the tricks I tried, no bread or simple carbs after 2pm was the one that worked for me. (Pretty sure I read about a hockey player doing this?)
For a guy living alone, trying to get healthy, Asian-style lettuce wraps were great:
- Quick and filling
But when I stopped eating meat, I stopped making these lettuce wraps.
Despite being one of the most popular recipes on the site!
Fast-forward to present say…
Shalva came home and said, “we’re making lettuce wraps.”
We took inspiration from my original recipe and one from Well Plated.
And here we are.
Lettuce wraps are back in our lives. Go make ’em!
Asian Lettuce Wraps made vegan and easy. Mouth watering, simple dinner recipe.
- LETTUCE WRAP FILLING
- tofu - 1 [~15 oz (~425g)] pack, extra firm
- mushrooms - 1 [8 oz (227g)] pack
- onion - 1/2 of a whole
- garlic - 3 cloves
- ginger - 1 tablespoon fresh grated (or a few shakes of spice)
- cumin - 1 t
- SAUCE / MARINADE
- soy sauce - 2 T
- rice wine vinegar - 1 T
- sesame oil - 1/2 t
- lime juice - juice from half a lime
- LETTUCE WRAPS
- iceberg lettuce - 1 head
- COOKING AIDS
- oil (or non-stick spray) - 1 T
- OPTIONAL ENHANEMENTS
- peanuts - 1/4 cup chopped
- crushed red pepper - a few shakes, to taste
- cilantro - quarter cup, fresh
- water chestnuts - 1 (8 oz) can
Dry the tofu out a bit.
- Take out the tofu.
- Place tofu on a paper towel.
- Press with another paper towel.
Garlic and ginger
- Mince garlic
- Grate ginger
Chop vegetables into crumble-sized pieces.
Option 1: Chop by hand.
Option 2: Use your blender and the wet-chop method.
- Add mushrooms, onions (and water chestnuts if you’re using them) to container.
- Add lots of water.
- Blend on low speed for 5 seconds.
Either way works. We think option 2 is easier and delivers more even-sized pieces.
Throw everything in a pan.
- Add oil (or non-stick spray) to medium-hot pan.
- Crumble tofu by hand and add to pan.
- Cook for 5 minutes.
- Add everything else (vegetables, enhancements, etc) to pan
- Cook for 5 more minutes.
Watch lettuce, build, and enjoy!
Yes, there are several ingredients and many steps. But this recipe is so easy.
Useful tips for Mouthwatering Asian Lettuce Wraps
Fresh garlic and ginger are best. But garlic powder and ginger powder, for these lettuce wraps, are nearly as good.
About the water chestnuts
Water chestnuts are a staple of the PF Chang’s version. Nearly every other ingredient should not require a special trip. (So if you don’t have water chestnuts, don’t sweat it. Peanuts give it a nice crunch, too.)
We photographed these lettuce wraps with romaine lettuce. Bib lettuce may look prettier if you’re hosting a party. 🙂
These lettuce wraps are good as-is. But if you want more flavor, serve with our Thai peanut dipping sauce.