Yep, these are the best and easiest vegan lettuce wraps ever. I promise you that the minute you try this recipe, it will become one of your favorite ways to eat dinner. Everything starts with shiitake mushrooms sautéed until they are golden and a little crispy. Then I add tofu, and the whole thing comes to life with a sweet, spicy, umami sauce that you wrap up in crisp, cool lettuce. It takes about 20 minutes, and the sauce has just a handful of ingredients you can play with however you like.
Why I make these all the time
This is the kind of recipe I keep coming back to on busy nights. The filling cooks in one pan while I pull the lettuce leaves apart, so dinner is on the table in about 20 minutes. The sauce is built from things I almost always have on hand, soy sauce, hoisin, rice vinegar, and a little sriracha, and it is the kind of dish you can make your own. Swap the mushrooms, dial the heat up or down, pile on whatever toppings you love. It is light and fresh but the tofu and mushrooms keep you full, and the filling reheats beautifully so it is great for meal prep too.
Ingredients
- Neutral oil. Avocado or sesame oil for sautéing.
- Shiitake mushrooms. Fresh shiitakes, stems removed and sliced. White or cremini work too.
- Extra-firm tofu. Pressed for at least 15 minutes and crumbled. I prefer organic, non-GMO.
- Garlic and ginger. Fresh aromatics that build the base flavor.
- Soy sauce or tamari. Use tamari to keep it gluten-free.
- Hoisin sauce. Adds sweetness and depth.
- Rice vinegar. For brightness and balance.
- Sriracha or chili garlic sauce. Adjust to your heat preference.
- Toasted sesame oil. A little goes a long way for that nutty finish.
- Butter lettuce or romaine. For the cups. Red cabbage works too.
- Toppings. Toasted cashews, scallions, sesame seeds, or peanuts.
How to make vegan lettuce wraps
- Make the sauce. In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, sriracha, and sesame oil. Set aside.
- Sauté the shiitakes. Heat the neutral oil in a large skillet over medium-high heat. Add the sliced shiitakes and cook, stirring occasionally, until browned and slightly crispy, about 5 minutes.
- Add the tofu. Push the mushrooms to one side, add the crumbled tofu to the other side, and let it sit for 2 minutes to brown. Stir everything together.
- Add aromatics. Add the minced garlic and grated ginger. Cook for 1 minute until fragrant.
- Add the sauce. Pour the sauce over the tofu and mushrooms. Stir well and cook for 2 more minutes until everything is coated and heated through.
- Serve. Spoon the filling into lettuce leaves. Top with toasted cashews, sliced scallions, and sesame seeds. Serve immediately with your favorite Asian sides.
Tips and variations
- Don’t have lettuce? You can serve this tofu-shiitake mix in lettuce cups or red cabbage cups. Both ways taste amazing.
- Not a fan of shiitakes? Use white or cremini mushrooms, or a combination of the three.
- It’s all about the tofu. For this recipe, I like to use extra-firm tofu and always try to buy organic. Press it for at least 15 minutes to get rid of the extra water, and I also 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 here, but peanuts, sesame seeds, scallions, or toasted rice all work beautifully.
- How to serve them. When I make these vegan lettuce wraps I love to serve them with cauliflower fried rice, fried rice with shiitakes and asparagus, or a simple rice bowl.
Storage
- Filling: Refrigerate in an airtight container for up to 4 days. Reheat in a skillet over medium heat with a splash of water.
- Assembled wraps: Best eaten immediately. The lettuce wilts quickly once filled.
- Sauce: The sauce keeps in the fridge for up to 1 week. Shake or whisk before using.
Frequently asked questions
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Equipment
- Large skillet or wok
- Small bowl
- Wooden spoon or spatula
- Cutting board
- chefs knife
Ingredients
For the sauce:
- 3 tablespoons soy sauce or tamari
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha or chili garlic sauce more to taste
- 1 teaspoon toasted sesame oil
For the filling:
- 1 tablespoon neutral oil like avocado
- 8 oz shiitake mushrooms stems removed and sliced
- 14 oz extra-firm tofu pressed and crumbled
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
To serve:
- 1 head butter lettuce or romaine leaves separated
- Toasted cashews
- Sliced scallions
- Sesame seeds
Instructions
- Make the sauce. In a small bowl, whisk together the soy sauce, hoisin, rice vinegar, sriracha, and sesame oil. Set it aside.
- Sauté the shiitakes. Heat the oil in a large skillet over medium-high heat. Add the sliced shiitakes and cook, stirring now and then, until they are golden and a little crispy, about 5 minutes.
- Add the tofu. Push the mushrooms to one side, add the crumbled tofu to the other, and let it sit for 2 minutes to brown before stirring everything together.
- Add the aromatics. Stir in the garlic and ginger and cook for 1 minute, until fragrant.
- Add the sauce. Pour the sauce over the tofu and mushrooms. Stir well and cook for 2 more minutes, until everything is glossy and heated through.
- Wrap and serve. Spoon the filling into the lettuce leaves and top with cashews, scallions, and sesame seeds. Serve right away.
Notes
- No lettuce? Serve the filling in red cabbage cups or over a bowl of rice. Both are delicious.
- Not a fan of shiitakes? Use white or cremini mushrooms, or a mix of all three.
- Always use extra-firm tofu and press it for at least 15 minutes to remove the extra water. I prefer organic, non-GMO.
- Play with the toppings. Cashews, peanuts, sesame seeds, scallions, or toasted rice all work beautifully.
- To make it gluten-free, use tamari instead of soy sauce and check that your hoisin is labeled gluten-free.
- The filling keeps in the fridge for up to 4 days and reheats well in a skillet. Assemble fresh lettuce cups right before serving.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.