Cashew Tofu Lettuce Wraps
These Cashew Tofu Lettuce Wraps are a quick, high-protein vegan dinner ready in just 15 minutes. Crispy pan-fried tofu tossed in a bold, savory-sweet Asian-inspired sauce with crunchy cashews, all served in cool, refreshing lettuce cups. Budget-friendly, nut-free and oil-free options available.
Ingredients
For the Tofu:
- 14 oz extra-firm or super-firm tofu, pressed and cut into ¾-inch cubes
- 1 tablespoon cornstarch (for coating the tofu)
- 1 tablespoon neutral cooking oil (or vegetable broth for oil-free)
For the Sauce:
- ¼ cup tamari or soy sauce
- 2 tablespoons vegan hoisin sauce
- 1 teaspoon sriracha (optional)
- 1 teaspoon maple syrup
- 1 teaspoon cornstarch
- 2 tablespoons water (plus 2 more tablespoons when cooking)
For the Filling:
- 6 green onions, snipped
- ¾-inch piece fresh ginger, grated
- 1 small garlic clove, grated
- 1 cup cashews (omit for nut-free)
For Serving:
- 1 head iceberg or romaine lettuce, leaves separated
- Sesame seeds for garnish (optional)
Instructions
- Coat the tofu. Place tofu cubes in a large bowl. Toss with 1 tablespoon cornstarch until evenly coated. Set aside.
- Make the sauce. In a medium bowl or measuring cup, whisk together tamari, hoisin sauce, sriracha (if using), maple syrup, 1 teaspoon cornstarch, and 2 tablespoons water until fully combined. Set aside.
- Cook the tofu. Heat oil in a large nonstick skillet over medium-high heat. Add the coated tofu in a single layer. Cook for about 5 minutes, stirring regularly, until golden brown on all sides.
- Add aromatics. Add the snipped green onions to the skillet. Cook for 1 minute. Grate the garlic and ginger directly into the skillet. Cook for another 30 seconds until fragrant.
- Add cashews. Stir in the cashews and cook for 1 minute, stirring constantly.
- Add the sauce. Pour in the sauce and an additional 2 tablespoons of water. Stir to coat everything. Cook for about 3 minutes, or until the sauce has thickened and coats the tofu and cashews evenly.
- Serve. Spoon the filling into individual lettuce leaves. Garnish with sesame seeds if desired. Serve immediately.
Notes
Oil-free option: Spread cornstarch-coated tofu in a single layer on a baking sheet. Bake at 425°F for 15 minutes. Add the baked tofu directly to the skillet with the cashews in step 5.
Storage: Store the tofu filling in an airtight container in the refrigerator for up to 3–4 days. Keep lettuce leaves separate. This filling does not freeze well.
Reheating: Reheat in a skillet over medium heat with a splash of water to loosen the sauce. Add tamari to taste if needed.
Serving variation: Serve over steamed rice, quinoa, or noodles for a more filling bowl-style meal.
Tofu tip: Super-firm tofu (Nasoya, Wildwood) is pre-pressed and higher in protein - use it to skip the pressing step.