Sticky Hoisin Vegan Lettuce Wraps

Plantiful Palate
3 days ago
6 min read

The best weeknight dinners are the ones that feel a little bit like a party. These sticky hoisin lettuce cups arrive at the table bright and messy in the best way, cool lettuce leaves piled high with glossy tofu mince, slivers of spring onion and little rings of red chilli. Everyone builds their own wrap with their hands, there is crunch, there is drip, there is that first bite where the sweet savoury sauce hits and suddenly the day feels lighter.

This is where vegan recipes really get creative. A simple block of tofu turns into crisp little nuggets, then gets coated in a dark shiny sauce that tastes like a vegan appetizer at your favourite takeaway but fresher and lighter. The cool lettuce and raw chilli wake everything up, and the sesame and hoisin bring that umami hit you expect from good vegan Asian recipes. It is quick enough for a busy evening, fun enough for having friends over, and it sits happily alongside lacto vegetarian recipes when you are feeding a mixed crowd.

Recipe:

Serves: 4

Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes

Ingredients:

For the crispy tofu mince

400 g firm tofu, drained and pressed
1 tbsp soy sauce or tamari
1 tbsp cornflour
1 tbsp neutral oil for frying

For the sticky hoisin sauce

3 tbsp hoisin sauce
2 tbsp soy sauce or tamari
1 tbsp rice vinegar
1 tbsp maple syrup or sugar
1 tsp toasted sesame oil
1 tsp grated fresh ginger
1 clove garlic, very finely chopped or grated
2 tbsp water
1 tsp cornflour

Aromatics and vegetables

1 small onion, very finely diced
3 chestnut mushrooms, very finely chopped
1 small stick celery, very finely diced, optional but great for crunch
3 to 4 spring onions, sliced on the diagonal, white and green parts separated
1 small red chilli, thinly sliced into rings, seeds to taste

To serve

12 to 16 small lettuce leaves, such as little gem or butter lettuce, washed and dried well
Toasted sesame seeds, optional

Method:

Crumble the pressed tofu into small pieces in a bowl, aim for a fine mince like cooked ground meat. Add soy sauce and cornflour, then toss until every piece is lightly coated.
Heat a large non stick frying pan over medium high heat with the neutral oil. Add the tofu and spread it out in an even layer. Leave it for 3 to 4 minutes until the underside starts to brown, then stir and continue cooking for another 5 to 7 minutes. You want the tofu golden, a little chewy and crisp in places. Transfer to a plate.
In a small bowl whisk together hoisin sauce, soy sauce, rice vinegar, maple syrup, sesame oil, ginger and garlic. Stir the cornflour into the water until smooth, then whisk that into the sauce. Taste and adjust with a touch more vinegar or maple syrup so it is bright and balanced.
Return the pan to medium heat. If it looks dry, add a teaspoon of oil. Add the diced onion, celery and the white parts of the spring onion. Cook for 3 to 4 minutes until softened and smelling sweet. Stir in the chopped mushrooms and cook for another 2 to 3 minutes until any liquid cooks off and they start to take on a little colour.
Pour in the hoisin sauce mixture. Stir as it comes up to a simmer. The sauce will thicken and turn glossy in about 30 to 60 seconds.
Tip the crispy tofu back into the pan and toss well so every piece is coated in the sticky sauce. Cook for 1 to 2 minutes so the flavours settle together. Stir through most of the sliced green spring onion tops, keeping a small handful back for garnish.
To serve, arrange the lettuce leaves on a large plate or platter. Spoon a generous heap of sticky tofu mixture into each leaf. Top with the reserved green spring onion slices, a few rings of red chilli and a sprinkle of sesame seeds. Bring to the table and let everyone pick up lettuce cups with their hands.

Additional Tips:

Pressing the tofu for at least 15 minutes helps it crisp rather than steam. Wrap it in a clean tea towel and set a light weight on top.
Crumble the tofu small for the best texture. Pieces about the size of cooked lentils give you that convincing mince feel.
Dry lettuce is essential. After washing, spin the leaves or pat very dry so the filling does not slide around.
Adjust the chilli to taste. Use only a few slices for gentle warmth or leave it off the lettuce cups and serve on the side.
For extra crunch, scatter some crushed roasted peanuts or cashews over the top if there are no nut allergies at the table.
Serve with steamed rice or rice noodles if you want to turn this into a bigger meal. You can spoon the tofu mixture over the grains and have the lettuce on the side.
For more delicious vegan Asian recipes and quick vegan recipes, explore Plantiful Palate.

Alternative Cooking Methods:

Air fryer tofu mince, toss the seasoned tofu crumbles with a teaspoon of oil, spread in the air fryer basket and cook at 190°C for 8 to 10 minutes, shaking halfway. Add to the pan with the sauce at the end.
Baked tofu mince, spread the crumbled tofu on a lined tray and bake at 200°C for 15 to 20 minutes, stirring once, until golden. Then continue with the recipe from the sauce step.
Lettuce bowl style, instead of cups, chop the lettuce and serve everything layered in bowls with rice or quinoa, great for lunch prep.
Gluten free version, use tamari instead of soy sauce and check hoisin sauce is gluten free, or use a gluten free teriyaki style sauce.

Allergy information / alternatives:

Gluten free, use certified gluten free tamari and hoisin sauce, and check that all condiments are gluten free.
Nut free, the recipe is naturally nut free if you skip optional nut toppings. Sesame seeds are fine for most people but omit them if needed.
Soy free, swap the tofu for crumbled chickpea tofu or finely chopped cauliflower and use coconut aminos in place of soy sauce, taste and adjust the seasoning.

Nutritional Information (per serving):

Calories: 260
Protein: 15 g
Carbohydrates: 20 g
Fat: 12 g
Sugar: 9 g
Salt: 1.5 g

Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.

For more bold vegan recipes and quick vegan recipes, explore the Plantiful Palate collection, flavour‑first, weeknight‑friendly, always crowd‑pleasing, and designed to help you cook authentic plant‑based dishes at home that are easy, accessible, and full of flavour.

Sticky Vegan Hoisin Lettuce Wraps FAQs

❓ What makes these tofu lettuce cups a quick and easy delicious vegan Asian recipe?

The tofu cooks fast, the sauce uses simple pantry ingredients and the lettuce cups need no extra cooking. Everything comes together in about half an hour and feels light but satisfying.

❓ Can I prepare the filling for these vegan lettuce wraps in advance?

Yes. Make the sticky tofu mixture up to a day ahead and keep it in the fridge. Reheat gently in a pan with a splash of water, then spoon into fresh lettuce leaves just before serving.

❓ Which lettuce is best for vegan lettuce cups?

Little gem, butter lettuce or baby cos work very well. They have natural cup shapes and a good balance of crunch and tenderness.

❓ How can I make this recipe higher in protein while keeping it vegan?

Use extra firm tofu and add a handful of cooked edamame or finely chopped tempeh to the pan when you add the tofu back in. This keeps it within protein rich vegan recipes while staying light.

❓ Can I make a milder version for children or spice sensitive guests?

Yes. Leave the fresh chilli off the lettuce cups and offer it at the table. You can also use a little less ginger in the sauce if you prefer a softer flavour.

❓ What side dishes go well with vegan Asian recipes like these lettuce cups?

Steamed jasmine rice, stir fried greens, miso roasted vegetables or a simple cucumber salad all make lovely sides. Browse Plantiful Palate for more vegan recipes to build a complete menu.

❓ Can I use another protein instead of tofu?

You can use finely chopped mushrooms and walnuts for a soy light version, or crumble cooked tempeh for extra bite. Adjust soy sauce and seasoning to taste.

❓ How do I keep the lettuce crisp when serving for a party?

Chill the washed and dried leaves in the fridge until just before serving. Keep the filling warm in a covered pan and let guests build their own lettuce cups at the table.

If you’re looking for more vegan recipes or lacto vegetarian recipes like this one, visit Plantiful Palate’s full recipe library.

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