Delicious Tofu And Mushroom Lettuce Wraps Recipe

Delicious Tofu And Mushroom Lettuce Wraps Recipe: Your arrival has brought you to a world filled with scrumptious flavours and wholesome goodness. Today, we are going to delve into the world of plant-based delicacies by presenting a mouthwatering recipe for Tofu and Mushroom Lettuce Wraps.


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Delicious Tofu And Mushroom Lettuce Wraps Recipe

These wraps are not only a treat for your taste buds, but they are also a treat for your body because they are bursting with flavour and packed with beneficial nutrients. Let’s embark on this journey through the world of cuisine together!



Tofu and Mushrooms

  • 1 (14- or 16-ounce / 400-454g) block of extra-firm tofu
  • 16 ounces (454g) of oyster mushrooms (can substitute shiitake mushrooms)
  • 2 – 2 1/2 tablespoons neutral-flavored oil (I used grapeseed oil, divided)
  • 2 teaspoons toasted sesame oil
  • 1 tablespoon tamari or soy sauce (use tamari for gluten-free)
  • 1 tablespoons arrowroot powder (or cornstarch)
  • 1 1/2 tablespoons panko breadcrumbs (if gluten-free, use GF panko or GF bread crumbs)
  • 1 tablespoon black sesame seeds or white sesame seeds
  • Kosher salt to taste
  • Freshly cracked black pepper to taste
  • 1 small batch of rice noodles (4 to 6 ounces, or 115 to 170g)
  • 1 large head of Bibb or butterhead lettuce*
  • Garnishes: chopped cilantro, chopped chives or scallions, and sesame seeds
Spicy Almond-Sesame Sauce

  • 4 tablespoons smooth, creamy almond butter
  • 1/2 to 1 ½ tablespoons Sriracha
  • 1/2 tablespoon black vinegar, or 1 tablespoon rice vinegar**
  • 1 tablespoon agave nectar (or maple syrup)
  • 1/2 tablespoon tamari or soy sauce (use tamari for gluten-free)
  • 1 tablespoon toasted sesame oil
  • 1- inch piece fresh ginger, minced or grated
  • 3 garlic cloves, crushed
  • 2 tablespoons water


Also See: 

Simple Ground Turkey-Stuffed Eggplant Recipe- Step by Step Guide



  • Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius). It is important to line two baking sheets with parchment paper in order to prevent the tofu and mushrooms from sticking to the pan.
  • After draining the tofu, press it (the instructions for pressing tofu can be found in the blog post under the heading “How to make crispy sesame tofu and mushrooms”).


  • Tofu should be prepared. After being pressed, the tofu should be cut into small cubes. Tofu cubes should be placed in a bowl of medium or large size.
  • This recipe calls for the addition of one tablespoon of oil with a neutral flavour, two teaspoons of toasted sesame oil, one tablespoon of tamari, and two pinches of kosher salt.


  • To combine, give it a toss. Panko, arrowroot powder, and sesame seeds should then be added to the mixture. Use either a spoon or your hands to gently toss the ingredients together.
  • The tofu should be spread out in a single layer on the baking sheet that has been lined.


  • Get the mushrooms ready to eat. To remove the oyster mushrooms, use a towel that has been dampened. Next, cut off the tough ends that are made of wood.
  • You can separate the bunches into individual mushrooms by using your hands; if you are working with large mushrooms, you should cut them in half.


  • The mushrooms should be placed in the same bowl that was used for the tofu. Toss them with the remaining one to one and a half tablespoons of oil that has a neutral flavour, and then season them with salt and pepper.
  • Position the mushrooms on a second baking sheet that has been lined. The tofu and mushrooms should be baked in an oven that has been preheated for fifteen minutes.


  • The trays should be removed from the oven, and the tofu should be tossed while each mushroom is turned over.
  • Place the dish back into the oven and continue baking for an additional fifteen minutes, or until the tofu is browned and crispy, and the mushrooms have a golden brown colour and blisters in some areas.


  • Rice noodles should be cooked in accordance with the instructions on the package while the tofu and mushrooms are in the oven. After they have finished cooking, the noodles should be drained.
  • It is possible to serve the noodles in their whole form; however, I find that cutting them into bite-sized pieces with scissors makes eating them much more convenient.


  • To prepare the Spicy Almond-Sesame Sauce, you should wait until the tofu and mushrooms have finished baking. Put the almond butter in a bowl that can be heated in the microwave.
  • To help loosen it up, heat it for twenty-five seconds. After that, make sure to thoroughly combine all of the ingredients, except for the water, by whisking them together.


  • After that, pour the water in a steady stream while whisking it to thin out the sauce until it is pourable but still dense.
  • Bring together the lettuce wraps by: The lettuce leaves should be separated. A small amount of the cooked rice noodles should be placed on top, then the baked tofu and mushrooms should be placed on top of that.


  • Put the sauce on top of the dish. Continue doing so with the remaining lettuce and fillings.


  • Calories: 457 kcal
  • Carbohydrates: 46 g
  • Protein: 17 g
  • Fat: 24 g
  • Saturated Fat: 3 g
  • Polyunsaturated Fat: 11 g
  • Monounsaturated Fat: 9 g
  • Sodium: 877 mg
  • Potassium: 895 mg
  • Fiber: 6 g
  • Sugar: 7 g
  • Vitamin A: 1407 IU
  • Vitamin C: 4 mg
  • Calcium: 123 mg
  • Iron: 4 mg
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