Spicy Tofu Lettuce Wraps

A beautifully plated trio of lettuce wraps filled with tofu, and a bowl of sauce

A beautifully plated trio of lettuce wraps filled with tofu, and a bowl of sauce
Is it possible to be cool and hot at the same time? It is with this recipe! Tofu cooked with chili, ginger, and honey brings a kick of sweet heat, but it’s balanced with cool julienned veggies. Wrap it all up in a lettuce leaf for a satisfying crunch. All this, and it’s budget-friendly, too! Now that’s cool – and hot!
Yield: 4-6 servings
Prep Time: 20 minutes
Cook Time: 10 minutes


For the Tofu:

  • 30 ml / 2 tbsp soy sauce
  • 15 ml / 1 tbsp chili garlic sauce
  • 15 ml / 1 tbsp honey
  • 15 ml / 1 tbsp fresh lime juice
  • 5 ml / 1 tsp ginger paste
  • 1 g / ½ tsp chili flakes
  • 454 g / 1 lb extra firm tofu brick
  • 12 g / 1 tbsp Crystal margarine

For the Wraps:

  • 12 Boston Bibb lettuce leaves
  • 100 g / 1 cup shredded carrots
  • 100 g / 1 cup julienned cucumber
  • 2 green onions, sliced
  • 10 g / ¼ cup cilantro leaves
  • 30 g / ¼ cup chopped and toasted cashews
  • 1 lime, sliced into wedges


For the Tofu:

  1. Whisk together soy sauce, chili garlic sauce, honey, lime juice, ginger paste, and chili flakes; divide in half.
  2. Line a cutting board with paper towel. Slice tofu block into ½ inch / 1 ¼ cm slices and place on paper towel, cover with additional paper towel and top with a heavy cutting board. Let tofu sit for 15 – 20 minutes, the paper towel will soak up extra moisture. Chop each tofu slice into ½ inch / 1 ¼ cm cubes. Place in a medium bowl and toss with half of the sauce.
    Tofu cubes in a bowl being stirred with a wooden spoon
  3. Heat Crystal margarine in a large frying pan over medium-high heat. Add tofu and cook for 5 – 7  minutes, or until heated through and golden in colour.
    Cubes of cooked tofu in a frying pan

For the Wraps:

  1. Divide lettuce among plates or on a large serving platter. Place equal amounts of tofu in the bottom of each lettuce leaf. Garnish with shredded carrots, cucumber, green onions, and cashews. Serve with a lime wedge and remaining sauce.  

Chef’s Notes:

  • Try replacing the tofu with 454 g / 1 lb. peeled shrimp. Cook following tofu cooking directions.
  • Toast cashews in a medium frying pan, dry (no oil), over medium heat for 5-7 minutes, or until golden.

 Four lettuce wraps filled with tofu and garnished with julienned vegetables