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Vegetarian Lettuce Wraps


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  • For the dipping sauce
  • 1/4 cup sugar
  • 1/2 cup warm water
  • 2 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons ketchup
  • 1 tablespoon lemon juice
  • 1/8 teaspoon sesame oil
  • 1 teaspoon hot water
  • 1 tablespoon yellow mustard (spicy mustard would be really good, too)
  • 2 garlic cloves, minced
  • For the stir-fry sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons light brown sugar
  • 1/2 teaspoon rice wine vinegar
  • For the stir-fry
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons sesame oil
  • 1 package of extra firm tofu (12.3 ounces), chopped into 1/2-inch pieces
  • 1 8-ounce can sliced water chestnuts, diced
  • 1/2 cup fresh sliced mushrooms, diced
  • 1/2 onion, diced
  • 2 tablespoons fresh ginger, minced
  • 3 cloves garlic, minced
  • 3 cups rice noodles, cooked according to package directions
  • 6-8 large leaves of iceberg lettuce



Step 1

1. For the dipping sauce: In a medium bowl, dissolve the sugar in 1/2 cup of warm water.

2. Add the the soy sauce, rice wine vinegar, ketchup, lemon juice, and sesame oil. Mix well. Cover and refrigerate.

3. Immediately before serving the wraps, mix 1 teaspoon of hot water with the mustard and garlic. Add to the dipping sauce, to desired taste.

4. For the stir-fry sauce: Mix the soy sauce, brown sugar, and rice wine vinegar in a small bowl.

5. For the stir-fry: In a wok or large saucepan over high heat, add the oils and heat until shimmering.

6. Add the tofu, occasionally stirring, until lightly browned about 6-7 minutes.

7. Decrease the heat to medium, and add the water chestnuts, mushrooms, onion, ginger, and garlic.

8. Pour the prepared stir-fry sauce over the veggies and continue to cook until heated through, about 5-6 minutes or so. Remove from the heat.

9. In the meantime, prepare the lettuce leaves by placing the desired amount of rice noodles in the center of each leaf.

10. Add the stir-fry mixture as desired and serve with the prepared dipping sauce


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