Email Link SMS X Search Clock Right Arrow Caret down Caret up Caret left Caret right Thumbs up Speech Audio on Replay Plus Minus


Lettuce Wraps

by Merle O'Neal


for 4 servings


  • 1 cup
    water (240 mL)
  • ½ cup
    soy sauce (120 mL)
  • ¼ cup
    sesame oil (60 mL)
  • 6 cloves garlic, minced
  • 1 tablespoon
    fresh ginger, minced
  • ¼ cup
    brown sugar (55 g)
  • 2 tablespoons
  • ¼ cup
    rice wine vinegar (60 mL)
  • ⅓ cup
    scallions, sliced (35 g)


  • 14 oz
    tofu, 1 package (395 g)
  • 1 tablespoon
    sesame oil
  • 1 medium yellow onion, diced
  • 2 ½ cups
    mushroom, chopped, such as shiitake (185 g)
  • 1 tablespoon
    garlic, minced
  • 8 oz
    water chestnuts, 1 can, sliced, drained and finely chopped (225 g)
  • ⅓ cup
    scallions, sliced (50 g)
  • ½ cup
    canola oil (120 mL)
  • 7 oz
    rice noodle (200 g)
  • 1 head iceberg lettuce
    Calories 701
    Fat 45g
    Carbs 60g
    Fiber 3g
    Sugar 18g
    Protein 16g

Estimated values based on one serving size.



  1. Remove the tofu from its packaging and drain. Wrap tofu in a kitchen towel and find a heavy object to place on top of tofu, leave it there for 10-20 minutes, until tofu feels more tender.
  2. Make the sauce: In a medium bowl, combine the water, soy sauce, sesame oil, garlic, ginger, sriracha, brown sugar, rice wine vinegar, and scallions, and stir. Set ½ cup (120 ml) of the sauce aside.
  3. Crumble the tofu into the marinade, cover, and refrigerate for 1 hour.
  4. In a medium wok or skillet over medium heat, add the sesame oil and onion, and cook 3 minutes, until onions are translucent. Add the mushrooms and garlic and cook for about 5 minutes, or until the mushrooms are tender.
  5. Add the marinated tofu to the pan and cook until the majority of marinade cooks off. Add the water chestnuts and scallions. Pour in the reserved sauce. Toss to coat and cook until just heated through. Transfer the tofu mixture to a medium bowl.
  6. Heat the canola oil in the same pan over high heat until a drop of water sizzles when flicked onto the oil. Fry the rice noodles for about 30 seconds, until puffed up. Transfer the fried noodles to paper towels to drain.
  7. Slice the core off the head of lettuce and separate into individual leaves.
  8. Serve with leaves of lettuce, rice noodles, and drizzle remaining sauce over top.
  9. Enjoy!