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Spicy Tofu Mushroom Lettuce Wraps

  • Author: Jordan Cord
  • Total Time: 20 minutes
  • Yield: 6 cups 1x


  • 3 cups mushrooms, (I used half white button and half baby portobello)
  • 14 ounces extra firm tofu
  • butter lettuce or romaine
  • 2 Tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 - 1/2" nub of ginger, peeled and minced
  • 2 Tablespoons chili garlic sauce (Huy Fong brand)*
  • 2 Tablespoons tamari or soy sauce
  • 2 Tablespoons rice wine vinegar (white wine vinegar works, too)
  • 2 Tablespoons hoisin


  • Green onions
  • Sesame seeds
  • Avocado
  • Sriracha



  1. Drain tofu thoroughly of all excess liquid. Press it between a clean towel or paper towels to ensure that it is as dry as possible.
  2. Clean mushrooms and chop finely.
  3. Clean lettuce thoroughly and dry it as much as possible.


  1. In a large skillet, bring oil to medium heat. Add garlic and ginger and sauté 2 minutes. Add chili garlic sauce and continue to stir.
  2. Add mushrooms and tofu. Use a spatula to break the tofu up into small chunks.
  3. Add soy sauce, rice wine vinegar, and hoisin. Continue to stir for 8-10 minutes.
  4. Remove from heat and scoop the mixture into the lettuce leaves.
  5. Top with green onions, avocado, sesame seeds, sriracha, or whatever else your heart desires!


*Huy Fong's chili garlic sauce is available at almost every major grocery store and supermarket, and Wal-Mart too. It's usually near the sriracha in an ethnic food aisle.

  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Category: Main


  • Serving Size: 1
  • Calories: 149
  • Sugar: 0.8 g
  • Sodium: 346.5 mg
  • Fat: 10.4 g
  • Saturated Fat: 1.5 g
  • Unsaturated Fat: 8.9 g
  • Trans Fat: 0 g
  • Carbohydrates: 4.6 g
  • Fiber: 1.9 g
  • Protein: 12.2 g
  • Cholesterol: 0 g