Asian Tofu Lettuce Wraps (vegan & gf)
Prep time
Cook time
Total time
Makes: 4 servings
  • 2 T sesame oil
  • 1 small onion diced
  • ½ lb carrots, shredded
  • ½ lb baked season tofu, diced or crumbled (store-bought or homemade)
  • 1 (8 oz) can water chestnuts, drained and diced
  • ¼ cup hoisin sauce, plus extra for serving (see note)
  • 1 T sriracha (or to taste)
  • couple of tablespoons water
  • freshly cracked black pepper
  • 4-5 scallions, sliced thinly at an angle
  • ½ cup dry roasted macadamia nuts, chopped
  • 1 head iceberg lettuce (or 2 heads butter lettuce)
  1. Thoroughly wash and leaf lettuce.
  2. Heat a large wok or fry pan over medium heat and add oil. Add onions and carrots and season with salt; saute until crisp-tender, about 5 mins.
  3. Add diced or crumbled tofu, water chestnuts, hoisin sauce and sriracha and heat through, adding a tablespoon or so of water to moisten mixture, if necessary. Season with pepper.
  4. Remove from heat and scatter with sliced scallions.
  5. Serve mixture in lettuce cups topped with macadamia nuts and extra hoisin sauce. Enjoy!
If making this recipe truly gluten-free, choose a wheat-free hoisin sauce.
Recipe by the pig & quill at