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
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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
These are my new go to wraps! I love incorporating mushrooms into my meals and with the sauce these are amazing. I make enough to have on hand and eat all week.
Delicious! We especially enjoyed the crispy tofu.
I made these for the 4th time. Always a huge hit. I use the tofu crisping method now for all my recipes. Cornstarch + Bread Crumbs = Magically crispy.
We’re delighted to hear it, Annette! :) Thanks for sharing!
As always s wonderful recipe of yours. The lettuce wraps and the sauce are so so delicious, i always wanted to learn to make that sauce and there you were, sharing it with all of us, thank you💕
Rita, So glad to hear you are a fan of the lettuce wraps!
Loved this recipe! It turned out amazing and the sauce is just divine. I subbed glass noodles for rice noodles and maple syrup for agave and that was no problem.
Thanks for sharing, Kate!
This recipe has become a staple for me. It’s soooo yummy. I always have leftovers of the almond sesame sauce and wow, what a wonderful sauce to have readily available for another meal!
We agree, that sauce is to die for! Thanks for leaving the lovely comment :)
This was so delicious and easy to make!! I made a couple substitutions based on what I already had In my kitchen: white mushrooms instead of oyster mushrooms, peanut butter instead of almond butter, & I served it as a noodle salad bowl because I didn’t have lettuce wraps. It came out so good and I’ll definitely be making it again!
Thanks for sharing, Emily! :)
Thanks for sharing this fabulous recipe! It was delicious! Every component goes well together and yet could also stand on its own! Can’t wait for dinner tomorrow so we can polish it off! (It was hard to only eat half of it tonight! :) )
Meagan, So glad to hear you loved this recipe! :)
Lots of work (and $$ due to the mushrooms), but so delicious!
I am consuming this by myself, so on day 2, I got the individual containers out a couple of hours before I planned to eat. Room temperature was just as tasty (I did microwave the sauce for 30 seconds with a bit of water whisked in).
Thanks for the lovely feedback, Marcia!
Such a lovely recipe! I used thickly sliced chestnut mushrooms instead of oyster but cooked for the same amount of time and still turned out great! I also didn’t use panko (didn’t have any) but definitely would next time as I think it’d add a nice crunch. The sauce is AMAZING. Will make again!
We’re delighted to hear you are a fan of the lettuce wraps, Samantha! Thanks for the awesome review!
This was delicious! The tofu and mushrooms were incredible. I could not find Bibb lettuce and used green leaf lettuce which did not hold up well. It was delicious nonetheless.
We’re so happy you loved the lettuce wraps, Crystal! In the future you can use romaine as well, those may hold up a bit better. Or you could double wrap them!
I need to leave another comment about this spectacular recipe. Every single component is delish and easy to prepare.
1. Best crispy tofu EVER
Could eat it on its one as a snack, or tossed on top of a bowl
2. Best Asian dipping/finishing sauce ever. I put it in the leftover rice noodles
3. Best crispy shrooms ever. I used oyster mushrooms
4. I could adapt all ingredients to make a killer noodle dish, Bahn mi or spring roll.
I added carrot matchsticks and fresh cilantro and everything bagel seeds/seasoning bc I didn’t have plain sesame seeds.
Thanks Nisha!!!
Awesome to hear you’re such a fan of the recipe, Annette! :)
These are amazing!!
Thanks for the lovely feedback, Annette!
Soooooo yummy, my omnivore partner ate most of it from me and then asked me to make more lol. The tofu gets sooooo crispy, I’m gonna start preparing it like that more often! Also the rice noodles make it so filling and that sauce is divine! Another fantastic recipe y’all! :)
Thanks for the lovely feedback, Syd!
Another recipe to add to the rotation! The crispy tofu is delicious, the sauce is excellent & the flavors of everything together in the lettuce wrap make for a fresh and filling dinner!
Lovely, Caroline! We’re so happy you enjoyed the lettuce wraps!
So good! The crispy tofu adds so much texture to complete the dish. Adding yet another of Nisha’s recipes to the rotation!
Wonderful to hear you love the lettuce wraps, Tammy!
i have a baby mouth when it comes to spicy food. I can only tolerate the front-of-mouth level of hotness so this was without sriracha. I haven’t tasted sriracha ever but it sounds too spicy so I don’t know what I’m missing 🙂. But this is still delish and flavorful for my wrap.
This recipe was outstanding and easy to make! I made this for friends who said it was better than the chicken lettuce wraps they’ve had from a popular chain restaurant. They said how delicious it was several times and that I’m a good cook. Thank you for making me look good!! I’m so glad I doubled the recipe too!
Aw, we’re so happy to hear that, Kieran! :) Thank you for making and sharing the lettuce wraps!
Delicious! The crispy tofu was a wonderful texture as were the roasted shiitake mushrooms. I’ve made lettuce wraps many times, but these two elements along with the noodles were an out of the box hit! Thank you for a new outlook on an old favorite.
You’re very welcome for the recipe, Anna! We’re so happy to hear you love it!
It only took one bite for my husband to request it go on our regular rotation. I’ve made a lot of Nisha recipes, but this was my first time making this one due to the Veganuary challenge. Whether I win any prizes or not, I feel like I’ve already won this challenge just because I’ve found this recipe. SO FREAKING GOOD.
Awe, yay! Thanks for making the recipe, Amber!
Quick and delicious! Love that the oven does most of the work. The spicy-almond sesame sauce is heavenly!
Thanks for the lovely feedback, Hailey! Glad you’re as obsessed with the sauce as we are :)