Name: Tofu Lettuce Wraps with Mushrooms and Water Chestnuts Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Asian
Ingredients: 2 tablespoons vegetable oil; 16 ounces super firm tofu, patted dry; 8 ounces cremini mushrooms, finely chopped; 8 ounce can water chestnuts, drained and chopped; 4 cloves garlic, minced; 2 teaspoons fresh grated ginger or 1/2 teaspoon dried ginger; 4 green onions, white and green parts sliced; 4 tablespoons hoisin sauce; 3 tablespoons low-sodium soy sauce; 2 tablespoons seasoned rice vinegar; 1 teaspoon toasted sesame oil; 1 tablespoon Sriracha hot sauce, less if desired; 1 head butter lettuce leaves, separated

Jump to Recipe· 4.8 from 25 reviews

If you’re on the hunt for a light yet satisfying meal that’s bursting with flavor and texture, you’re going to love this Tofu Lettuce Wraps with Mushrooms and Water Chestnuts Recipe. Trust me, these wraps are anything but boring—they’re crunchy, savory, and have just the right hint of spice. Whether you’re serving them for a casual weeknight dinner or impressing friends at a gathering, I’ve found this recipe is a total game-changer. Keep reading, and I’ll walk you through every step so you get that perfect balance of crispy tofu, earthy mushrooms, and refreshing crunch from water chestnuts, all wrapped up in buttery lettuce leaves.

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Why This Recipe Works

Perfect Textures: The combination of crispy tofu, tender mushrooms, and crunchy water chestnuts creates a delightful mouthfeel in every bite.
Flavor Balance: A savory-sweet sauce with hoisin and soy, brightened by rice vinegar and kicked up with a little Sriracha, delivers complexity without overwhelming the palate.
Speedy Prep: From start to finish, this dish comes together in about 35 minutes, making it perfect for busy days or last-minute entertaining.
Fresh and Healthy: Wrapping everything in crisp butter lettuce keeps things light, gluten-free with simple swaps, and packed full of fresh veggies.

Tofu Lettuce Wraps with Mushrooms and Water Chestnuts, healthy tofu lettuce wraps, vegetarian lettuce wraps with mushrooms, crunchy water chestnuts appetizer, easy tofu lettuce wraps - A close-up view of a large black skillet filled with a cooked mixture of ground meat and small diced brown vegetables and green herbs, evenly spread out inside it, showing crumbly texture with some moist parts. The skillet sits on a wooden surface with dark brown tones. The food has a warm, rich brown color with hints of lighter beige and green pieces scattered evenly. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This tofu lettuce wraps recipe shines because of its thoughtfully chosen ingredients. Each component adds a unique flavor or texture that complements the others. Plus, shopping is simple with mostly pantry staples combined with fresh veggies you can easily grab at the store.

Super Firm Tofu: I love using super firm tofu because it holds its shape well and crisps up beautifully without needing extra pressing.
Cremini Mushrooms: These add an earthy, meaty flavor that pairs perfectly with the tofu to give a satisfying bite.
Water Chestnuts: For that unexpected crunch and mild sweetness — the secret texture booster.
Garlic & Fresh Ginger: Classic aromatics that bring warmth and a little zing, brightening the whole dish.
Green Onions: Added in two parts for freshness in the mix and as a crisp garnish to finish.
Hoisin Sauce: A sweet-savory powerhouse that makes the filling absolutely addictive.
Low-Sodium Soy Sauce: Adds umami depth without overpowering the other flavors.
Seasoned Rice Vinegar: Balances the sweetness with a little acidity to keep things vibrant.
Toasted Sesame Oil: Just a touch for that unmistakable nutty aroma.
Sriracha Hot Sauce: The spicy kick that you can adjust to your heat preference.
Butter Lettuce Leaves: Soft, crisp, and perfect for wrapping — I always pick fresh, unblemished heads.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how versatile this recipe is—it’s easy to customize depending on what you have on hand or your flavor preferences. Over time, I’ve played around with adding different veggies and adjusting spice levels, and it’s always delicious.

Variation: Sometimes, I swap cremini mushrooms for shiitake for an even earthier flavor, or add shredded carrots for extra color and crunch.
Heat Level: If you prefer milder food, start with half the Sriracha and add more at the table—it’s easier to add heat than take it away!
Gluten-Free Option: Use tamari and gluten-free hoisin to keep it gluten-free without skimping on taste.
Protein Swap: Occasionally, I use tempeh instead of tofu for a nuttier bite, but the super firm tofu really is my favorite for this recipe.

Step-by-Step: How I Make Tofu Lettuce Wraps with Mushrooms and Water Chestnuts Recipe

Step 1: Get That Tofu Golden and Crispy

Start by heating your vegetable oil in a large non-stick or cast iron skillet over medium-high heat. Crumble the super firm tofu with your hands right into the pan—it makes it easy to get those satisfying little pieces. Stir frequently for about 5-10 minutes. You’re aiming for nice, even golden brown edges—this browning adds so much flavor, so don’t rush it! If the pan seems dry, add a little splash more oil rather than crowding the pan.

Step 2: Add Mushrooms for Earthiness and Moisture

Once your tofu has that beautiful caramelized color, toss in the finely chopped cremini mushrooms. Cook for about 3 minutes, stirring occasionally, until the mushrooms soften and release their juices. Don’t be tempted to stir continuously here—giving the mushrooms a chance to brown slightly enhances the flavor even more.

Step 3: Time for Crunch and Aromatics

Next, stir in the chopped water chestnuts, minced garlic, fresh ginger, and half the sliced green onions. Cook everything for about 30 seconds—just until fragrant. The garlic and ginger will fill your kitchen with that cozy, warming aroma that signals the magic is happening!

Step 4: Simmer in the Sauce

Lower the heat to medium-low and pour in the hoisin sauce, soy sauce, rice vinegar, toasted sesame oil, and Sriracha. Stir to coat all the ingredients evenly and let the sauce bubble gently for 1-2 minutes. This helps everything meld together and gives you that silky, sticky coating that clings perfectly to the tofu and veggies. Then, remove the pan from heat so the wrap filling doesn’t get soggy.

Step 5: Assemble and Enjoy!

Spoon the tofu mixture into individual butter lettuce leaves. I always add a sprinkle of the remaining green onions on top and sometimes an extra drizzle of Sriracha if I want more heat. These wraps are best eaten right away while the tofu is still warm and the lettuce is crisp.

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Pro Tips for Making Tofu Lettuce Wraps with Mushrooms and Water Chestnuts Recipe

Choose the Right Tofu: I recommend super firm tofu because it’s vacuum packed and doesn’t need pressing, which saves time.
Don’t Skip Drying the Tofu: Even with super firm tofu, pat it dry well with paper towels to get that perfect crispy texture.
Chop Mushrooms Fine: Finely chopping the mushrooms helps them blend better with the tofu and keeps the texture consistent.
Add Sauce at Low Heat: Pour in your sauces once the heat is lowered to avoid burning and ensure a nice, glossy coating.

How to Serve Tofu Lettuce Wraps with Mushrooms and Water Chestnuts Recipe

Garnishes

I love adding a handful of extra chopped green onions on top for brightness and a few sesame seeds for a little nuttiness and crunch. Sometimes, I also toss on some fresh cilantro because it adds a refreshing herbal note that cuts through the richness. A few lime wedges on the side never hurt either if you want a citrusy pop!

Side Dishes

To round out the meal, I usually serve these wraps alongside some steamed jasmine rice or even a simple cucumber salad with rice vinegar dressing. If you want a little extra protein or variety, a side of edamame or miso soup pairs wonderfully.

Creative Ways to Present

For special occasions, I’ve arranged the tofu lettuce wraps on a large platter layered with fresh herbs and edible flowers—it looks stunning and makes for a fun interactive meal where everyone can build their own wraps. You can even serve the tofu filling in a warming dish next to a basket of lettuce leaves for a DIY vibe that’s always a crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

I usually store the tofu and vegetable filling separately in an airtight container in the fridge for up to 4 days. Keep the lettuce leaves wrapped in a damp paper towel in your fridge’s crisper so they stay fresh and crisp. This way, everything feels just as good when reheated and assembled later.

Freezing

While I haven’t frozen the assembled lettuce wraps, the tofu and mushroom filling freezes well. I store it in a freezer-safe container for up to 2 months. When you’re ready, thaw overnight in the fridge and gently reheat on the stove for best texture.

Reheating

Reheat the tofu mixture on the stovetop over low heat or in the microwave until warmed through, stirring occasionally. Avoid overheating to prevent the tofu from drying out. Then, assemble the wraps fresh with cold lettuce so that crunch stays intact.

FAQs

Can I use regular firm tofu instead of super firm in this tofu lettuce wraps with mushrooms and water chestnuts recipe?

Yes, you can! If you don’t have super firm tofu, use extra firm tofu and press out as much water as possible before cooking. This helps achieve a crispy texture that holds up well in the wraps.
Are these tofu lettuce wraps gluten-free?

They can be! Just swap the soy sauce for gluten-free tamari and make sure to use gluten-free hoisin sauce. This way, you still get all the flavor with no gluten.
Can I make the filling ahead of time?

Absolutely! The tofu and mushroom filling can be made up to 4 days in advance and stored in the fridge. Just reheat gently before filling your lettuce leaves.
What kind of lettuce works best for these wraps?

Butter lettuce is my top pick because the leaves are large, tender, and flexible—perfect for wrapping without tearing. Iceberg or romaine also work, but they’re a bit crunchier and less delicate.

Final Thoughts

This Tofu Lettuce Wraps with Mushrooms and Water Chestnuts Recipe has become one of my go-to comfort foods when I want something light but packed with flavor. The satisfying textures, balanced sauce, and fresh greens keep things exciting bite after bite. If you’ve ever been intimidated by tofu or Asian-inspired cooking, this recipe is your perfect gateway—it’s straightforward, forgiving, and downright delicious. I can’t wait for you to try it and make it your own! Trust me, once you nail this, it’ll be a repeat dinner for your friends and family.