Vietnamesedinner supper vietnamese tofu lettuce wraps vegan vegetarian low-carb dairy-free

Vietnamese Tofu & Vegetable Lettuce Wraps

Name: Vietnamese Tofu & Vegetable Lettuce Wraps
Prep time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 450 g Firm tofu, pressed; 1 head Butter or iceberg lettuce, leaves separated; 1 cup Shredded carrots; 1 medium Cucumber, julienned; 1 cup Fresh bean sprouts; 2 Green onions, sliced; 1 small / ½ tsp Red chili or chili flakes; 3 cloves Garlic, minced; 1 tbsp Fresh ginger, grated; 3 tbsp Low-sodium soy sauce; 1 tbsp Sesame oil; 1 tbsp Lime juice; 1 tsp Maple syrup; 2 tbsp Olive oil (for tofu); Fresh cilantro + mint; 2 tbsp Soy sauce; 1 tbsp Lime juice; 1 tsp Maple syrup; ½ tsp Chili flakes; 1 clove Garlic, minced; 1 tbsp Water

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4.8 · (50 ratings)

restaurant4 servings

schedulePrep 15 min

bolt240 kcal

Yield4 servings

Calories240 kcal

Prep Time15 min

Cost/Serving

~$2.50 CAD per serving (estimate)

Ingredients

450 gFirm tofu, pressed (main)
1 headButter or iceberg lettuce, leaves separated (main)
1 cupShredded carrots (main)
1 mediumCucumber, julienned (main)
1 cupFresh bean sprouts (main)
2Green onions, sliced (main)
1 small / ½ tspRed chili or chili flakes (main)
3 clovesGarlic, minced (main)
1 tbspFresh ginger, grated (main)
3 tbspLow-sodium soy sauce (main)
1 tbspSesame oil (main)
1 tbspLime juice (main)
1 tspMaple syrup (main)
2 tbspOlive oil (for tofu) (main)
Fresh cilantro + mint (generous handfuls; main)
2 tbspSoy sauce (dipping sauce)
1 tbspLime juice (dipping sauce)
1 tspMaple syrup (dipping sauce)
½ tspChili flakes (dipping sauce)
1 cloveGarlic, minced (dipping sauce)
1 tbspWater (dipping sauce)

Nutrition / serving

Calories240 kcal
Protein16 g
Carbs14 g
Fat14 g
Fiber4 g

Cost Estimate

~$2.50 CAD per serving (estimate)

Last updated: September 2026

Instructions

01 check_circle

Press the tofu

Wrap tofu in a clean cloth or paper towels. Place a heavy pan on top for 10 min. Crumble or dice into small pieces.

02 check_circle

Fry aromatics

Heat olive oil in a non-stick skillet over medium-high. Add garlic, ginger, and chili. Stir 30 sec until fragrant.

03 check_circle

Crisp the tofu

Add tofu. Press lightly with spatula. Cook 5–6 min without stirring until golden and crispy on the bottom.

04 check_circle

Glaze

Add soy sauce, sesame oil, lime juice, and maple syrup. Toss to coat. Cook 1–2 min. Remove from heat.

05 check_circle

Make dipping sauce

Whisk all dipping sauce ingredients in a small bowl.

06 check_circle

Assemble

Arrange lettuce leaves on a platter. Fill each with tofu, carrots, cucumber, bean sprouts, green onion, cilantro, and mint. Serve with dipping sauce alongside.

Chef's Cool Facts

Chef's Tip

Press it for 10 min before cooking. Moisture is the enemy of crispiness.

Press for Crispiness

Pressing tofu removes excess moisture and dramatically improves its ability to brown. The difference between soggy and crispy tofu is almost entirely moisture removal.

Nước Chấm

This dipping sauce draws on the flavours of nước chấm, Vietnam's iconic condiment — built to balance salty, sweet, sour, spicy, and umami simultaneously.

Bean Sprouts

Bean sprouts are ready to eat within 3–5 days of germination and are high in vitamin K and folate relative to their calorie count.