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tofu and mushroom lettuce wraps with peanut sauce

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.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
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
 
 

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

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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