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These vegan tofu and mushroom lettuce wraps with peanut sauce are filled with a mix of extra firm tofu, mushrooms, carrot, and bell pepper cooked with a spicy-savory seasoning. These are paired with a rich peanut-hoisin-lime based sauce perfect wrapped in fresh crunchy lettuce or rolled into rice paper for fresh spring rolls.

THE INSPIRATION

These lettuce wraps are inspired by the Chinese lettuce wraps that I love with hoisin sauce and Vietnamese fresh spring rolls with the chewy rice paper wrappers paired with a tasty peanut sauce.

I fused the two together and seasoned the filling with soy sauce and hoisin sauce then paired it with the delicious and rich peanut sauce! This can be enjoyed as lettuce wraps for a delicious crunch or as a fresh spring roll wrapped in rice paper where you can pack in more vegetables and enjoy the chewiness of rice paper.

INGREDIENTS YOU’LL NEED

FILLING

• 1 lb extra firm tofu I froze mine overnight for a ‘meatier’ texture
• 1/2 lb fresh mushrooms I used button mushrooms
• 2-3 tbsp neutral oil
• 1 small onion diced
• 4 cloves garlic minced
• 1 thin slice ginger minced
• 1 small carrot peeled and diced
• 1/2 bell pepper seeded and diced (you can use the rest for wrapping, see notes)

SEASONING

• 1 tbsp soy sauce
• 1 tbsp dark mushroom soy sauce optional for color
• 1-2 tbsp sugar adjust to desired taste
• 1/2 tbsp chili sauce optional for heat
• Black pepper

PEANUT SAUCE

• 2 tbsp peanut butter I used plain and lightly salted PB
• 3-4 tbsp warm water adjust to desired consistency
• 1 tbsp hoisin sauce
• 1/2 to 1 tbsp chili sauce adjust to heat
• 1 tbsp soy sauce
• Juice from 1/2 lime
• Drizzle of sesame oil
• 2 tbsp maple syrup or sweetener of choice

WRAPS/ASSEMBLY

• 1 head ice lettuce
• Rice paper optional

WHAT TO DO

PREPARE AND COOK THE THE FILLING

• Drain the tofu from water and press to remove any excess water. Crumble or mash the tofu with your hands.

• For the mushrooms, you can roughly chop, mince, or dice these.
• Heat a large skillet or wok over medium heat, add the oil.
• Once hot, add the crumbled/mashed tofu into the skillet or wok. Leave the tofu to cook until lightly golden brown, moving around every minute or so. The tofu doesn’t have to be very crispy, just lightly golden enough to resemble minced meat – the excess water will also have evaporated at this point so the tofu is a lot more firm.
• Once the tofu is golden brown, remove the tofu from the skillet or wok.

• Add 1 tbsp oil and sauté the onion until translucent, around 30 seconds, then add your garlic and ginger.
• Once the garlic and ginger are aromatic, add the carrot and bell pepper. Cook until tender.
• Add back the tofu and then season everything with soy sauce, dark mushroom soy sauce, sugar, chili sauce, and pepper. Mix well and leave to cook for 1-2 more minutes until the seasonings are absorbed.
• Turn off the heat. Transfer the filling to a bowl to allow to cool for a few minutes.

MAKE THE PEANUT SAUCE

• Note: my peanut butter was already quite dry so I had to mix this with warm water until smooth.
• Mix all the peanut sauce ingredients together in a bowl.

PREPARE THE LETTUCE

• Separate the lettuce leaves and wash with cold water.
• Dry the lettuce leaves.

MAKE YOUR WRAPS

• For lettuce wraps, scoop a generous amount of filling over the lettuce. Add a generous amount of sauce. Wrap and enjoy!

RICE PAPER ROLLS OPTION

• For rice paper spring rolls, prepare a dish or plate with room temperate water. Dip the rice paper on both sides for a few seconds in the water (just until both sides are wet), then place the rice paper on your large chopping board.
• Add a piece of lettuce, sliced bell pepper, any other vegetables of your choice, and 2 tbsp of the tofu-mushroom filling.
• Press down and tuck the filling well before rolling to the top. Fold the left of the wrapper towards the center, and then fold the right towards the center. Wrap to seal the roll.
• Using a sharp knife, slice the spring roll in half. Enjoy with the peanut sauce.
• The spring rolls and lettuce wraps are best enjoyed fresh! You can prepare the filling beforehand and add this over the lettuce wrap or in the rice paper rolls when ready to enjoy.

MORE RECIPES YOU MIGHT LOVE

• Shredded Tofu ‘Bulgogi’
• Maple Hoisin Tofu
• Baked Peanut and Lime Tofu
• Kung Pao Tofu
• Pineapple Cashew Tofu Stir-Fry
• Crispy Salt and Pepper Tofu
• Black Pepper Tofu Steaks
• Tofu “Chicken” Teriyaki
• Korean Spicy Braised Tofu
• Fried ‘Chicken’ and Gravy
• Tofu Katsu
• Nori-Wrapped Tofu in Spicy Sauce
• Maple Hoisin Tofu

Looking for more Vegan Asian recipes?

You can get a copy of my cookbook, Vegan Asian!

If you crave vegan-friendly versions of classic Asian dishes, this cookbook is packed with Southeast and East Asian dishes inspired by those I grew up enjoying at home and those I’ve tried from my travels. From iconic Thai dishes to piping-hot Japanese fare and everything in between, the recipes in this will take your palate on a delicious food trip across Asia, and hopefully keep you coming back for more!

Tofu and Mushroom Lettuce Wraps with Peanut Sauce

4.50 from 2 votes

These vegan tofu and mushroom lettuce wraps with peanut sauce are filled with a mix of extra firm tofu, mushrooms, carrot, and bell pepper cooked with a spicy-savory seasoning. These are paired with a rich peanut-hoisin-lime based sauce perfect wrapped in fresh crunchy lettuce or rolled into rice paper for fresh spring rolls.

Print Recipe Pin this Recipe Rate this Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Course Appetizer, Condiments, Dips, Finger Food, Main Course, Salad, Salads, Sauces, Side Dish, Sides, Snack, Snacks, Starters

Cuisine Asian, Chinese, East Asian, Fusion, Southeast Asian, Vietnamese

Servings 4 servings

Calories 279 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

FILLING

• 1 lb extra firm tofu I froze mine overnight for a ‘meatier’ texture
• 1/2 lb fresh mushrooms I used button mushrooms
• 2-3 tbsp neutral oil
• 1 small onion diced
• 4 cloves garlic minced
• 1 thin slice ginger minced
• 1 small carrot peeled and diced
• 1/2 bell pepper seeded and diced (you can use the rest for wrapping, see notes)

SEASONING

• 1 tbsp soy sauce
• 1 tbsp dark mushroom soy sauce optional for color
• 1-2 tbsp sugar adjust to desired taste
• 1/2 tbsp chili sauce optional for heat
• Black pepper

PEANUT SAUCE

• 2 tbsp peanut butter I used plain and lightly salted PB
• 3-4 tbsp warm water adjust to desired consistency
• 1 tbsp hoisin sauce
• 1/2 to 1 tbsp chili sauce adjust to heat
• 1 tbsp soy sauce
• Juice from 1/2 lime
• Drizzle of sesame oil
• 2 tbsp maple syrup or sweetener of choice

WRAPS/ASSEMBLY

• 1 head ice lettuce
• Rice paper optional

Instructions

 

FILLING

• Drain the tofu from water and press to remove any excess water. Crumble or mash the tofu with your hands.
• For the mushrooms, you can roughly chop, mince, or dice these.
• Heat a large skillet or wok over medium heat. Add the oil.
• Once hot, add the crumbled/mashed tofu into the skillet or wok. Leave the tofu to cook until lightly golden brown, moving around every minute or so.
• The tofu doesn’t have to be very crispy, just lightly golden enough to resemble minced meat – the excess water will also have evaporated at this point so the tofu is a lot more firm.
• Once the tofu is golden brown, remove the tofu from the skillet or wok.
• Add 1 tbsp oil and sauté the onion until translucent, around 30 seconds, then add your garlic and ginger.
• Once the garlic and ginger are aromatic, add the carrot and bell pepper. Cook until tender.
• Add back the tofu and then season everything with soy sauce, dark mushroom soy sauce, sugar, chili sauce, and pepper. Mix well and leave to cook for 1-2 more minutes until the seasonings are absorbed.
• Turn off the heat. Transfer the filling to a bowl to allow to cool for a few minutes.

PEANUT SAUCE

• Note: my peanut butter was already quite dry so I had to mix this with warm water until smooth.
• Mix all the peanut sauce ingredients together in a bowl.

LETTUCE

• Separate the lettuce leaves and wash with cold water.
• Dry the lettuce leaves.

WRAPS/ASSEMBLY

• For lettuce wraps, scoop a generous amount of filling over the lettuce. Add a generous amount of sauce. Wrap and enjoy!

RICE PAPER ROLL OPTION

• For rice paper spring rolls, prepare a dish or plate with room temperate water. Dip the rice paper on both sides for a few seconds in the water (just until both sides are wet), then place the rice paper on your large chopping board.
• Add a piece of lettuce, sliced bell pepper, any other vegetables of your choice, and 2 tbsp of the tofu-mushroom filling.
• Press down and tuck the filling well before rolling to the top. Fold the left of the wrapper towards the center, and then fold the right towards the center. Wrap to seal the roll.
• Using a sharp knife, slice the spring roll in half. Enjoy with the peanut sauce.
• The spring rolls and lettuce wraps are best enjoyed fresh! You can prepare the filling beforehand and add this over the lettuce wrap or in the rice paper rolls when ready to enjoy.

Notes

VEGGIES FOR SPRING ROLLS

• If you’re wrapping the filling in rice paper to make fresh spring rolls, you can add other vegetables like thinly sliced bell pepper, carrot, cucumber, and herbs like fresh basil, mint, and cilantro.

NUTRITIONAL INFO

Serving: 1serving | Calories: 279kcal | Carbohydrates: 25g | Protein: 14g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 0.1mg | Sodium: 991mg | Potassium: 602mg | Fiber: 3g | Sugar: 16g | Vitamin A: 3040IU | Vitamin C: 25mg | Calcium: 74mg | Iron: 2mg

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