Vietnamese tofu lettuce wraps with fresh herbs and colourful vegetables
Vietnamese-inspiredVeganLow-carb

D2 — Vietnamese Tofu & Vegetable Lettuce Wraps

Rate this recipe

star star star star star
4.8 · (82 ratings)
restaurant4 servings
schedulePrep 15 min | Cook 10 min | Total 25 min
bolt240 kcal
Yield4 servings
Calories240 kcal
Protein16 g
Cost/Serving~$2.50 CAD
lightbulb

The Entire Secret to Crispy Tofu

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

Ingredients

Main

  • Firm tofu, pressed450 g
  • Butter or iceberg lettuce, leaves separated1 head
  • Shredded carrots1 cup
  • Cucumber, julienned1 medium
  • Fresh bean sprouts1 cup
  • Green onions, sliced2
  • Red chili or chili flakes1 small / ½ tsp
  • Garlic, minced + fresh ginger, grated3 cloves + 1 tbsp
  • Low-sodium soy sauce + sesame oil3 tbsp + 1 tbsp
  • Lime juice + maple syrup1 tbsp + 1 tsp
  • Olive oil (for tofu)2 tbsp
  • Fresh cilantro + mintgenerous handfuls

Dipping Sauce

  • Soy sauce2 tbsp
  • Lime juice1 tbsp
  • Maple syrup1 tsp
  • Chili flakes + garlic, minced½ tsp + 1 clove
  • Water1 tbsp

Nutrition / serving

Calories

240 kcal

Protein

16 g

Carbs

14 g

Fat

14 g

Fiber

4 g

Sodium

Moderate

Cost Estimate

Total Ingredients

~$10.00

CAD

Per Serving

~$2.50 / serving

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.

Variations

  • • Add 1 soft-boiled egg per person on the side
  • • Crunch: 1 tbsp crushed roasted peanuts per serving
  • • Satay variation: whisk 1 tbsp peanut butter into dipping sauce

Chef's Cool Facts

water_drop

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.

local_dining

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.

eco

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.

arrow_back