A while back, I filmed a “what I eat in a day” type video for Youtube. Since I wanted to keep things casual, I did what I do most evenings for dinner: make a recipe on the fly with ingredients I wanted to use up. That’s how these Crispy Sesame Tofu and Mushroom Lettuce Wraps came about.
I’ve made crispy baked tofu before, I’ve made lettuce wraps before, and I’ve made variations of this sauce before, but I’ve never combined them together in one recipe. And let me tell you, the combination was straight tasty cakes.
My first time enjoying lettuce wraps was at P.F. Changs in high school. Then, as my palate expanded, I tried a few more varieties of lettuce wraps, including Larb Gai, minced meat served in lettuce wraps popular in Thailand and Laos (in my pre-vegan days, obviously). This version is inspired by all of the above but is of course vegan!
Why you’ll love these tofu lettuce wraps
Light yet filling. These lettuce wraps are light and refreshing yet addictively good and they don’t skimp on flavor. Unlike many lettuce wraps/cups, these are actually satiating! This combination makes them the perfect summer dinner!
Healthy yet indulgent. Like many tofu recipes, these wraps strike the perfect balance. Meaty mushrooms, chewy yet crispy tofu, a creamy spicy almond-sesame sauce – paired together, they taste indulgent. When paired with lettuce wraps, it’s the perfect balance of healthy and indulgent.
PS: Looking for another healthy yet indulgent lettuce wrap filler? Try my Vegan Egg Salad!
Weeknight-friendly. If you can multitask (i.e., make the sauce and soak/cook the rice noodles while the tofu and mushrooms cook), this meal takes 45 minutes to make. Okay, you need to press the tofu beforehand, but that takes 1 minute. Okay, fine, 46 minutes!
And for another weeknight-friendly, East Asian inspired dish, check out these Gochujang Noodles. Or, if you want an East Asian-inspired feast, serve these lettuce wraps as an appetizer for my restaurant-style Tofu Stir Fry.
Flavor explosion. This recipe is so packed with flavor that I promise even the biggest vegan skeptics will enjoy it. Max is an alleged hater of tofu and mushrooms and he couldn’t get enough of this dish.
How to make tofu lettuce wraps
One thing I love about this recipe is the tofu and mushrooms can be cooked on sheet pans together in the oven at the same temperature. They both need roughly the same cook time so you could even cook them on the same sheet pan (hey, sheet pan dinner!).
For this recipe, however, the quantity of food is too great to fit on one pan, so I give the tofu and mushrooms their own pan. But, if you were cutting the recipe in half, you could put them on the same pan.
For the tofu, you’ll need extra-firm tofu and you need to press it before using. If you skip this step, your tofu will be water-logged and won’t crisp up in the oven.
To press the tofu, place the tofu on a cutting board lined with paper towels; place more paper towels on top of the tofu and weight them down with a heavy cookbook or a heavy skillet filled with a few cans of beans. Let sit for 20-30 minutes to remove excess water.
Once the tofu has been pressed, chop it into cubes. Then toss with a mixture of neutral-flavored oil (I use grapeseed oil), toasted sesame oil (one of my favorite ingredients), tamari/soy sauce and a pinch of salt.
Then, you’ll toast the tofu with three ingredients that provide the crispy exterior coating: arrowroot powder (or cornstarch), panko bread crumbs, and sesame seeds.
Panko are Japanese-style bread crumbs and I love how flaky and light they are. If you are gluten-free, you can find gluten-free panko.
For the mushrooms, I used oyster mushrooms because they are incredibly meaty in texture. In fact, they are often used as a substitute for chicken. When paired with the chewy tofu, it feels like a truly hearty meal that even diehard omnivores would enjoy. Flavorwise, oyster mushrooms have a savory yet mild flavor and are not earthy like some other mushrooms.
Oyster mushrooms are not very dirty compared to many other mushroom varieties, so you just need to dab them with a damp towel. Then, slice of the tough woody ends. Use your hands to separate the bunches into individual mushrooms; for large mushrooms, slice them in half.
Toss the mushrooms with a bit of neutral flavored oil, salt, and pepper. Oyster mushrooms are flavorful that they don’t need much more!
If you can’t find oyster mushrooms, you can substitute shiitake mushrooms. Remove the caps and slice them, but not too thinly.
Spread out the tofu cubes and mushroom pieces on rimmed sheet pans and bake in the oven until the tofu is crispy and browned, and the mushrooms are beautifully golden browned.
How to make Spicy Almond-Sesame Sauce
This is one of my absolute favorite sauces. It’s adapted from a recipe in my cookbook for Sweet Potatoes with Cashew Sriracha Sauce, and it’s so good, I promise you’ll want to eat it by the spoon. The recipe takes inspiration from both Thai and Chinese cuisines, and it is packed with so much flavor.
It features some of my favorite ingredients: almond butter makes this sauce creamy and rich; the Sriracha gives the sauce a spicy kick; toasted sesame oil brings that irresistible and unique nutty fragrance and depth of flavor; ginger adds that lovely sweet-spicy zinginess; agave helps balance the spiciness and acidity of the vinegar; tamari brings the salty, umami flavors; and garlic, well, just makes everything more flavorful.
Speaking of vinegar, I typically use rice vinegar/rice wine vinegar in sauces like this, but I recently bought some Chinese black vinegar so I used it in this recipe. It’s more potent in flavor than regular rice vinegar, so I used half the amount.
Chinese black vinegar is also rice-based but it comes from black glutinous rice and it also contains other grains, like wheat. So, if you are strictly gluten-free, you should avoid it and stick to rice vinegar. The flavor is quite bold—almost smoky but a little sweet.
To make the sauce relatively smooth, I heat up the almond butter in the microwave to make it more stirrable. Then whisk in the remaining ingredients. If you want the sauce to be ultra smooth, just add all the ingredients to a food processor.
Tips for making this recipe
1. To make things efficient as possible, start by pressing the tofu. After the tofu has been pressed, the rest of the recipe takes 45 minutes. Of course, you need to multitask.
Once you’ve put the tofu and mushrooms in the oven, start cooking the rice noodles. For some packages, that just requires you to soak noodles in hot water for 10 minutes, which couldn’t be easier. Also, take the time to make the almond-sesame sauce and get your lettuce wraps/cups ready.
2. If you like your tofu extra chewy, I recommend draining your block of tofu and then freezing it (wrap it in plastic or place it in an airtight container). Then, defrost/thaw the block of tofu in the fridge overnight before using (or speed it up by removing it from the packaging and microwaving it in 1-minute intervals).
Freezing creates small holes in the tofu, making the texture spongier. Once cooked, the tofu will be chewier and it’ll be easier to crisp it up. Freezing also helps the tofu absorbs flavors more, so you’ll get more sesame and umami flavors absorbed into the tofu. Obviously, this requires some advance planning. I have gotten into the habit of just leaving a block of tofu in the freezer.
Want to learn more about how to make tofu taste AMAZING? Check out my comprehensive guide to cooking tofu.
How to customize these lettuce wraps
Lettuce wraps are super easy to customize, so feel free to play around with the components. Replace the sesame-crusted tofu with my crispy-yet-pillowy Fried Tofu (the Five Spice Fried Tofu variation in the post is stellar here), my ridiculously easy Simple Baked Tofu, or my hyper flavorful Marinated Tofu.
If allergic to nuts, swap the almond butter in the sauce with tahini. Or, feel free to use peanut butter if you’re a peanut sauce fan.
Garnish the lettuce cups with chopped roasted peanuts or cashews and thinly sliced scallions, or a finely minced fresh chili peppers for heat.
More East-Asian Inspired Recipes!
- Chinese Sesame Noodles
- Creamy Coconut Rice with Five Spice Tofu
- Korean Gochujang Noodles
- Creamy Umami Noodle Soup with Crispy Mushrooms
- 15-Minute Chili-Garlic Noodles
- Baked Peanut Tofu
Hope you enjoy these Crispy Sesame Tofu and Mushroom Lettuce Wraps! If you do, please rate and review the recipe with your feedback below :)
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
Crispy Sesame Tofu and Mushroom Lettuce Wraps
Ingredients
Tofu and Mushrooms
- 1 (14- or 16-ounce / 400-454g) block of extra-firm tofu
- 16 ounces (454g) of oyster mushrooms (can substitute shiitake mushrooms)
- 2 – 2 1/2 tablespoons neutral-flavored oil (I used grapeseed oil, divided)
- 2 teaspoons toasted sesame oil
- 1 tablespoon tamari or soy sauce (use tamari for gluten-free)
- 1 tablespoons arrowroot powder (or cornstarch)
- 1 1/2 tablespoons panko breadcrumbs (if gluten-free, use GF panko or GF bread crumbs)
- 1 tablespoon black sesame seeds or white sesame seeds
- Kosher salt to taste
- Freshly cracked black pepper to taste
- 1 small batch of rice noodles (4 to 6 ounces, or 115 to 170g)
- 1 large head of Bibb or butterhead lettuce*
- Garnishes: chopped cilantro, chopped chives or scallions, and sesame seeds
Spicy Almond-Sesame Sauce
- 4 tablespoons smooth, creamy almond butter
- 1/2 to 1 ½ tablespoons Sriracha
- 1/2 tablespoon black vinegar, or 1 tablespoon rice vinegar**
- 1 tablespoon agave nectar (or maple syrup)
- 1/2 tablespoon tamari or soy sauce (use tamari for gluten-free)
- 1 tablespoon toasted sesame oil
- 1- inch piece fresh ginger, minced or grated
- 3 garlic cloves, crushed
- 2 tablespoons water
Instructions
- Preheat the oven to 425°F/218°C. Line two baking sheets with parchment paper (so the tofu and mushrooms don’t stick to the pan).
- Drain the tofu and press it (how to press tofu instructions are in the blog post under the section “How to make crispy sesame tofu and mushrooms”).
- Prepare the tofu. Once pressed, chop the tofu into small cubes. Place tofu cubes in a medium or large bowl. Add 1 tablespoon of the neutral-flavored oil, the 2 teaspoons toasted sesame oil, the 1 tablespoon tamari, and 2 pinches of kosher salt. Toss to combine. Then add the arrowroot powder, panko, and sesame seeds. Gently toss to combine, using a spoon or your hands. Spread the tofu out in a single layer on the lined baking sheet.
- Prepare the mushrooms. Clean off the oyster mushrooms with a damp towel. Then, slice off the tough woody ends. Use your hands to separate the bunches into individual mushrooms; for large mushrooms, slice them in half. Add the mushrooms to the same bowl used for the tofu; toss with the remaining 1 to 1 1/2 tablespoons neutral-flavored oil, and season with salt and pepper. Place the mushrooms on another lined baking sheet.
- Bake the tofu and mushrooms in the preheated oven for 15 minutes. Remove the trays from the oven and toss the tofu and flip each mushroom over. Return to the oven and bake for another 15 minutes, until tofu is crispy and browned and the mushrooms are golden brown and blistered in some spots.
- While the tofu and mushrooms are baking, cook the rice noodles according to the package. When they are done cooking, drain the noodles.1. You can serve the noodles whole, but for ease of eating, I like to use scissors to cut the noodles into bite-sized pieces.
- While the tofu and mushrooms are baking, make the Spicy Almond-Sesame Sauce. Add the almond butter to a microwave-safe bowl. Heat for 25 seconds to help loosen it up. Then add the remaining ingredients except for the water and whisk well to combine. Then, stream in the water and whisk to thin out the sauce until pourable but still thick.
- Assemble the lettuce wraps: Separate the lettuce leaves. Spoon a small amount of the cooked rice noodles on top, followed by the baked tofu and mushrooms. Spoon the sauce on top. Repeat with remaining lettuce and fillings.
Notes
I particuarly liked the tofu and Spicy Almond-Sesame Sauce. But the tofu-to-mushroom ratio seemed a bit out of whack to me. I’d use about half the mushrooms next time. I used shiitakes, so maybe that makes a difference.
This also good served over rice in lieu of making a lettuce wrap.
Hi Jennifer, we appreciate your feedback and are happy you enjoyed the lettuce wraps!
We LOVE these in our house! They sound like they’re going to be finicky and hard to make but they’re so easy! And so delicious. Thank you for another perfect recipe Nisha!
We’re over the moon to hear you enjoyed the recipe, Alex. Thanks for your kind words!
Another great recipe from Nisha. Her recipes may not have the least amount of ingredients or the shortest cook times, but they are always thoughtfully crafted with flavor and texture in mind, which keeps me returning to her recipe index again and again. Loved the coating technique on the tofu. It got the tofu nice and crispy, but I felt the flavor was a little light on the tofu and next time I’ll add more tamari, sesame oil, etc and maybe marinade the tofu in that for a bit before coating. The mushrooms and sauce stole the show with this one. So delicious! Perfectly balanced sauce. For leftovers, I chopped up the remaining lettuce and mixed it all together in a salad.
We’re so happy that the lettuce wraps turned out well for you, Diana. And we are so appreciative of the kind words :)
Thank you for taking the time to leave a comment and for trying out the recipe!
To say these are outstanding would be an understatement! We were absolutely wowed by the delicious layers in this dish: umami mushrooms, nutty and crispy tofu, bright noodles, and delectable almond sauce. Every component was a hit and together, they were a knockout!
Callan, Thank you for your thoughtful review! We’re so happy to hear that you enjoyed the lettuce wraps.
This was the first time I ate a Lettuce Wrap and it’s very delicious. I just put all the Ingredients in a Bowl and made it a Salad easier for me to eat
We’re over the moon to hear you enjoyed the recipe, Elke. Thanks for your kind words!
Oh wow! That tofu was amazing (I did all tofu, without the mushrooms)! The use of panko and sesame seeds in the coating was absolutely brilliant. It was so difficult to not eat the whole pan. And the sauce was delicious. Really great recipe!
Thank you for your lovely comment, Audrey! It makes us happy to know that you enjoyed the recipe.
This was pretty easy to make. I used my air for the tofu. It worked great. I especially loved the sauce. This is going into my repeat frequently rotation!
We’re so happy that the lettuce wraps turned out well for you, Tina. Thank you for taking the time to leave a comment and for trying out the recipe!
made it and it was excellent. used peanut butter and sesame paste for the nut butter.
Hi Marina, we’re thrilled to hear you enjoyed this recipe! Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!
Recipe and specially sauce sounds amazing. I always wanted to have the recipe for P F Chang version or better. My issue is the tofu. I am not supposed to have tofu for medical reasons. Is there anything I can substitute for tofu? I am not vegan, but a vegetarian, so maybe few more choices I have!
Can you eat Tempeh? Or Seitan? or Impossible Burger chicken strips? Or Jackfruit?
Thanks for the compliment, we really hope you get to try the recipe! :)
We’re sorry to hear you can’t have tofu. The foods I’d normally suggest as a substitute in this recipe would be edamame or tempeh, but I’m assuming you have to avoid all soy products. You could try just roasting some chickpeas with olive oil, salt, and pepper (425ºF for 25 minutes, tossing around 20 minutes), though the flavor profile and texture will be different. Or, you could double the mushrooms, though they won’t be as filling.
I plan to make this soon–it sounds so delicious!. My schedule is crazy and unpredictable right now. I will need to make as many components ahead of time as possible, the sauce for example. Will the recipe lose quality if the tofu and mushrooms are baked a day or so ahead?
Hi there, sorry for the late response here!
You can definitely make the components a day or two ahead of time, just reheat the tofu and mushrooms in the oven or toaster before eating! Enjoy :)
I have Mizkan Brown Rice Black Vinegar. Can I use that for the “black vinegar” option? I’ve made this recipe before without the tofu so I’m very excited to add the tofu this time!
Hi Mattie, we’ve never tried this ourselves, but feel free! They have different flavor profiles–the Mizkan brown rice black vinegar is milder than the funky, malty, umami-rich Chinese black vinegar–but I think the sauce will still be tasty!
I did not have rice noodles, so I used stir fried enoki mushrooms instead and it was awesome :) also substituted the toasted sesame oil for normal sesame oil and it was still very flavorful. the recipe seemed complicated but it came together with less of a hassle than I expected, so I’m very glad!! Thank you for sharing this I will definitely make it again
Hi Aru, thanks for giving the recipe a shot! This one is definitely ole faithful for me :)
I made a batch of these for lunches this week and I nearly cried at house delicious it is! The sauce is amazingggggg. I can’t afford almond butter these days, so I used natural peanut butter and it was still delicious. Thank you Nisha!!
I agree Laini, this recipe is EPIC! Thanks for taking the time to leave a review :)
I’ve never tried oyster mushrooms, so I didn’t know what to expect. I baked them with the tofu according to the recipe, but somehow I ended up with charred, crunchy mushroom chips. (I used the convection roast setting on my oven, I have a feeling that was the problem. Next time I’ll try the conventional setting).
While my skills were disappointing, the recipe was not! I didn’t really miss the mushrooms with that perfect tofu and spicy sauce – I had to refrain from licking the bowl LOL. Every time I think I have a “new favorite” you publish another one. Thank you :)
Hi Cindy, thanks for the review!
Yes, use the conventional setting next time :) That also happens because sometimes the mushrooms are cut too thin, but I think the former was your issue.
We’re happy to hear the recipe turned out well otherwise, though :)