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Thai Tofu Lettuce Wraps

Serves 6


Sweet-tart Sauce:

¼ cup lime juice

¼ cup palm sugar (or white sugar)

2 tablespoons tamari

½ teaspoon light brown sugar


16 ounces firm tofu

1 tablespoon rice oil

2 tablespoons minced fresh ginger

2 cloves garlic, minced

1 cup concentrated vegetable broth (lemongrass, shiitake, lime leaf, etc.)

¼ cup chopped fresh mint

¼ cup lime juice

2 tablespoons chopped shallots

1 tablespoon tamari

1 tablespoon rice vinegar

2 teaspoons palm sugar (or white sugar)

1 teaspoon chili sauce, such as sriracha

¼ teaspoon light brown sugar

Toppings and Wrap:

18 whole romaine or red leaf lettuce leaves, separated, washed and dried

½ pound green beans, thinly sliced

2 cups bean sprouts

1 cucumber, julienned

1 carrot, julienned

Fresh mint, cilantro, and basil leaves

½ cup chopped peanuts

Bottled peanut sauce for dipping

1. To make sauce: Whisk all ingredients together in a metal bowl. Set aside.

2. To make filling: Steam tofu for 20 minutes. Let cool. Crumble and add to the bowl of a food processor. Pulse until coarsely crumbled. Heat rice oil in a skillet over medium heat. Add ginger and garlic, and sauté 1 minute. Add tofu and broth, cover and cook 5 minutes. Uncover, increase heat to medium-high and cook 10 minutes or until liquid has evaporated. Stir in remaining filling ingredients.

3. To assemble: Place a scoop of filling in the center of a lettuce leaf. Add desired toppings. Eat open-face or fold ends of lettuce leaf over filling, then roll up burrito-style. Serve with sweet-tart sauce and peanut sauce for dipping.

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