Yep, these are the best, and easiest vegan Asian lettuce wraps ever! I promise you that the minute you try this recipe, it will become one of your favorite Asian recipes ever.
How to make VEGAN ASIAN LETTUCE WRAPS
Everything starts with delicious shiitake mushrooms sautéed in a pan. After browning the shiitakes, I add tofu.
And then everything comes to life with a spicy-sweet-umami-flavored sauce. This sauce is made with very few ingredients, and it is so easy to customize, to make it your own.
Tips, tricks, and other recipes
- Don’t have lettuce? You can serve this tofu-shiitake mushroom mix in lettuce cups or red cabbage cups. Both ways will taste amazing.
- Don’t you like shiitakes? If you are not a huge fan of shiitake mushrooms, use white or cremini, or a combination of the three.
- All about tofu. I like to use extra-firm tofu for this recipe and always try to buy organic. I prefer non-GMO verified soy products.
- Experiment with the toppings. Enjoy preparing this recipe and use all the toppings you like from your favorite Asian restaurant. I used cashews as a topping here, but if peanuts are your favorite, use them! You could use sesame seeds, scallions, or toasted rice.
- How to serve them: When I make these vegan Asian lettuce wraps, I love to serve them with: fried rice, beets with scallion dressing, or a rice bowl..
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BEST AND EASIEST VEGAN ASIAN LETTUCE WRAPS
- 1 Frying pan
- 2 tablespoons vegetable oil
- 2 ½ cups shiitake mushrooms sliced
- 2 teaspoons ginger finely grated
- 2 cloves garlic chopped or grated
- 1 block tofu firm or extra firm
- 2 tablespoons sesame seeds
- 2 teaspoons brown sugar
- 1 tablespoon rice vinegar
- 3 tablespoons soy sauce or tamari
- 1 tablespoon toasted sesame oil
- 1 teaspoon sambal oelek or sriracha
- 10 lettuce cups
- 1/4 cup cashews roasted and chopped
- 2 carrots julienne
- 1/4 cup cilantro
- Press the tofu between two paper towels to remove the liquid. Then dice or crumble.
- In a small bowl, mix the brown sugar, rice vinegar, soy or tamari, sesame oil, and sambal olek or sriracha sauce. Set aside.
- In a pan, add the oil and brown the mushrooms over medium heat; leave for 5 minutes until they soften.
- Add the ginger and garlic and leave for about five more minutes, be careful not to burn the garlic. Add the crumbled or diced tofu. Leave it for about 5-7 minutes or until you see it begins to stick to the bottom of the pan. Add the sesame seeds, and mix well.
- Pour the sauce mixture into the pan and let it for about 7 minutes until the flavors are well integrated and add a good pinch of salt. Take off the heat and allow it to cool.
- Meanwhile, prepare the lettuce leaves, julienne the carrots and chop the cilantro to serve.
- Serve one or two tablespoons of the tofu-shiitake mix on each lettuce cup. Top with nuts, carrots, and chopped cilantro.
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.