Go Back
To make Teriyaki Tofu Lettuce Wraps, gather these main ingredients: - 1 block firm tofu, thoroughly drained and pressed - 1 tablespoon sesame oil - 1/4 cup soy sauce (or tamari for a gluten-free option) - 2 tablespoons maple syrup - 1 tablespoon rice vinegar - 1 garlic clove, finely minced - 1 teaspoon fresh ginger, finely grated - 1 tablespoon cornstarch mixed with 2 tablespoons water (to create a slurry) - 1 red bell pepper, finely diced - 1 carrot, julienned - 4 green onions, finely chopped - 1 head of butter lettuce or romaine, separated into leaves - Sesame seeds and fresh cilantro, chopped for garnish These ingredients create a tasty and healthy meal. The tofu serves as a great protein source. The soy sauce and maple syrup give it a sweet and savory flavor. If you want to make your wraps even better, consider these options: - Sliced avocado for creaminess - Chopped peanuts for crunch - Sriracha for heat - Lime wedges for a zesty finish These add-ins can boost flavor and texture. They also make your dish more unique. You can adjust the recipe if you have dietary needs: - Use tempeh or seitan instead of tofu for a different protein. - Swap soy sauce with coconut aminos for a soy-free option. - Replace maple syrup with agave nectar for a different sweetener. These substitutions keep the dish tasty while meeting your needs. You can enjoy Teriyaki Tofu Lettuce Wraps no matter your diet. {{ingredient_image_2}} To start, drain the firm tofu well. Press it to remove excess water. Cut the tofu into small cubes, about 1 inch each. This size helps the tofu cook evenly. The cubes will soak up the sauce better when they are small. In a bowl, mix together the soy sauce, maple syrup, rice vinegar, minced garlic, and grated ginger. Then, add the cornstarch slurry. This helps the sauce thicken. Whisk until everything is smooth and well combined. This sauce will give your tofu a rich flavor. Heat sesame oil in a large skillet over medium heat. When the oil is shimmering, add the tofu cubes. Cook for 6-8 minutes, flipping them until they are golden brown. Pour the prepared teriyaki sauce over the tofu. Stir gently to coat each piece. Cook for 2-3 more minutes until the sauce thickens. Next, add the diced red bell pepper and julienned carrot. Cook for 2 minutes until they are tender but still colorful. Finally, fold in the chopped green onions and mix well. Take a crisp lettuce leaf and spoon the teriyaki tofu mixture into the center. Sprinkle sesame seeds and chopped cilantro on top for extra flavor. Fold the edges of the lettuce over the filling to create a wrap. Enjoy your tasty creation! Tofu can be tricky, but I have some tips for you. First, always use firm tofu. It holds its shape better. Press it well to remove excess water. This step helps the tofu absorb flavors. Cut the tofu into even cubes, about one inch. This size helps it cook evenly. Heat the sesame oil until it shimmers before adding the tofu. This step gives the tofu a nice crust. Cook it undisturbed for the first few minutes. Flip to brown all sides. To take your teriyaki tofu to the next level, consider adding more veggies. You can add mushrooms or snap peas for extra crunch. A sprinkle of red pepper flakes can bring heat if you like spice. Fresh herbs, like basil or mint, can add a burst of flavor too. Experiment with different sauces. A dash of sriracha or chili oil can add a kick. Serve your teriyaki tofu lettuce wraps with a side of rice or quinoa. This adds heartiness to your meal. You can also pair it with a light salad. A cucumber or seaweed salad works well. For a fun touch, serve with extra sauce for dipping. Lime wedges can add a nice zesty finish. Enjoy your meal in style! Pro Tips Press Tofu Thoroughly: Ensure your tofu is well-pressed to remove excess moisture. This helps achieve a better texture and allows the tofu to absorb more flavor from the marinade. Customize Your Sauce: Feel free to adjust the sweetness or saltiness of the teriyaki sauce by modifying the amount of maple syrup or soy sauce to suit your taste preferences. Add Crunch: For an extra crunch, consider adding water chestnuts or chopped peanuts to the filling. They add a delightful texture that complements the softness of the tofu. Experiment with Vegetables: You can easily substitute or add other vegetables like cucumbers, shredded cabbage, or snap peas to the wraps for more color and flavor. {{image_4}} To make these wraps gluten-free, simply swap soy sauce for tamari. Tamari is a gluten-free soy sauce that tastes great. You can also check if your cornstarch is certified gluten-free. This small change keeps the dish safe for those with gluten issues. This recipe is already vegan-friendly with tofu as the main protein. For added taste, consider adding sliced avocado or a sprinkle of nutritional yeast. Both give a creamy texture and a cheesy flavor without using dairy. You can also try using different plant-based proteins like seitan or jackfruit for a unique twist. Feel free to mix in other vegetables. Chopped cucumber, shredded cabbage, or sliced radishes add crunch. You can also use chickpeas or lentils instead of tofu if you want a different protein. These options keep your wraps healthy and flavorful while adding variety to your meals. To store leftover wraps, place them in an airtight container. Keep the tofu mix and lettuce leaves separate. This way, the lettuce stays crisp. You can keep them in the fridge for up to three days. If you mix them, the lettuce will get soggy. To reheat the tofu mixture, use a skillet over medium heat. Add a splash of water to keep it moist. Stir often for about five minutes until it’s hot. Avoid microwaving, as it can make the tofu rubbery. You can serve it cold too, as it tastes great chilled. The teriyaki tofu mix will last about three days in the fridge. The sauce can keep for a week if stored well. For best taste, use the fresh veggies within two days. Avoid freezing the lettuce, as it will lose its crunch. You can use tempeh or seitan as a protein option. Chickpeas or lentils work well too. Both have a nice texture and absorb flavors well. If you want a nutty taste, try using roasted cauliflower. Each option offers a unique flavor and texture. Yes, you can prep the tofu and sauce ahead. Store them in separate containers. Wraps are best when fresh, so assemble them just before serving. You can store the tofu mixture in the fridge for up to two days. Just reheat it on the stove before serving. If you use tamari instead of soy sauce, the wraps are gluten-free. Always check the label of the sauces you use. Some brands may contain gluten. The rest of the ingredients are naturally gluten-free. Add a splash of sriracha or chili flakes to the sauce. You can also add minced jalapeños for extra heat. Start with a small amount and taste as you go. This way, you can control the spice level to your liking. These wraps pair well with rice or quinoa for a filling meal. You can also serve a side salad with a light dressing. For a refreshing touch, add sliced cucumbers and carrots. A light soup could also complement the wraps nicely. This blog post guides you through making tasty Teriyaki Tofu Lettuce Wraps. We covered key ingredients and optional garnishes, plus how to tailor the recipe to fit your needs. I shared step-by-step instructions for preparing the tofu and cooking the sauce. You also learned helpful tips for flavor and serving. Remember, these wraps can be stored for later enjoyment. I hope you feel ready to create your own wraps and explore fun variations. Enjoy your cooking!

Teriyaki Tofu Lettuce Wraps

Delicious and healthy lettuce wraps filled with teriyaki tofu and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer
Cuisine Asian
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 block firm tofu, thoroughly drained and pressed
  • 1 tablespoon sesame oil
  • 1/4 cup soy sauce (or tamari for a gluten-free option)
  • 2 tablespoons maple syrup
  • 1 tablespoon rice vinegar
  • 1 clove garlic, finely minced
  • 1 teaspoon fresh ginger, finely grated
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (to create a slurry)
  • 1 medium red bell pepper, finely diced
  • 1 medium carrot, julienned
  • 4 stalks green onions, finely chopped
  • 1 head butter lettuce or romaine, separated into leaves
  • to taste sesame seeds and fresh cilantro, chopped for garnish

Instructions
 

  • Begin by cutting the pressed tofu into small, uniform cubes, approximately 1-inch in size for even cooking.
  • Heat the sesame oil in a large skillet over medium heat until shimmering.
  • Gently add the tofu cubes to the skillet, allowing them to cook undisturbed for about 6-8 minutes, or until they develop a golden-brown crust on all sides. Use a spatula to flip them occasionally for even cooking.
  • Meanwhile, in a mixing bowl, whisk together the soy sauce, maple syrup, rice vinegar, minced garlic, grated ginger, and the cornstarch slurry until all ingredients are well combined and smooth.
  • Once the tofu is golden, pour the prepared sauce over the tofu, stirring gently to ensure each piece is evenly coated. Continue to cook for another 2-3 minutes, allowing the sauce to thicken and glaze the tofu beautifully.
  • Add the finely diced red bell pepper and julienned carrot to the skillet, cooking them together for about 2 minutes until the vegetables are tender yet still vibrant.
  • Remove the skillet from heat and fold in the chopped green onions, giving everything a gentle toss to combine.
  • To serve, take a crisp lettuce leaf and spoon a generous amount of the teriyaki tofu mixture into the center of the leaf.
  • Finish with a sprinkle of sesame seeds and a handful of chopped cilantro for extra flavor and color.
  • Carefully fold the edges of the lettuce over the filling, forming a wrap, and enjoy your delicious creation!

Notes

Arrange the wrapped lettuce on a platter and serve with extra sauce on the side for drizzling. A few lime wedges can also add a refreshing zest!
Keyword lettuce wraps, teriyaki, tofu, vegetarian