Lettuce Wraps

I love crunchy, spicy, refreshing food. I looooooove Lettuce Wraps. I love how they give you a little kick, a little crunch, and a layering of flavors and even my not-a-fan-of-tofu husband loved this.

Lettuce Wraps - The Aloha Files

Lettuce Wraps - The Aloha Files

Serves 6-8 (2-3 wraps / person)


Lettuce Wraps

  • 1 block extra firm tofu
  • 1 can water chestnuts
  • 1/2 cup vegetarian hoisin sauce
  • 1 red bell pepper sliced thinly
  • 1 mango, sliced thinly (you can use precut mango from the store if you don't want to peel it, then just slice it thinner)
  • 1/2 red onion, sliced thinly
  • 1 cup shredded carrots
  • 1 cup edamame
  • 1/2 cup chopped cilantro
  • 1 head of lettuce (iceberg, romaine, anything with big leaves)
  • variety of sauces to add per your preference: sweet chili sauce, sweet and sour sauce, peanut dressing - check out the Asian section of your supermarket for more ideas


Dice the tofu into tiny squares - about 1/4" in size. (You can make them bigger if you want.) Dice the water chestnuts into the same size tiny squares. In a large dish, gently toss the tofu, water chestnuts, and hoisin sauce together. You can use it right away or let it marinate overnight.


Heat a large skillet to medium high heat and cook the tofu and water chestnuts for about 30 minutes. You want to cook out all the moisture so the tofu gets crispy. It might take a little patience and some stirring, but let it go long enough and it will crisp up.


Slice up the peppers, onions,  and mango and chop up the cilantro so you're ready to go when the tofu is done. Carefully section off the leaves of the lettuce and set aside.


Assemble the ingredients into your lettuce leaf, wrap up, and enjoy! (Have some napkins ready - this will get messy!)