The Story Behind These Wraps
I’ll be honest ; I was skeptical. A vegetarian version of the classic san choy bow, the famous lettuce wrap dish traditionally made with minced meat Tofu and vegetables wrapped in lettuce instead of the usual savoury filling I wasn’t expecting much. But one bite changed everything.
This filling is a beautiful medley of crumbled tofu, crisp green beans, sweet carrots, and earthy mushrooms, all coated in a glossy, savoury sauce that stains everything a gorgeous mahogany brown. It’s packed with flavour, satisfying texture, and that umami punch that makes you forget there’s no meat involved. Even better, It’s just 245 calories per generous serving.
Whether you’re vegetarian, trying to eat healthier, or just looking for something fresh and exciting, these lettuce wraps are an absolute game-changer. Fresh, crunchy, saucy, and downright addictive ; they’ll convert even the most devoted meat lovers!
Ingredients
For the Sauce:
- 15 g (2 tbsp) cornflour (cornstarch)
- 60 ml (¼ cup) water
- 60 ml (¼ cup) oyster sauce (or vegetarian oyster sauce / hoisin sauce)
- 30 ml (2 tbsp) light soy sauce
- 15 ml (1 tbsp) dark soy sauce
- 30 ml (2 tbsp) dry sherry or mirin
- 15 ml (1 tbsp) toasted sesame oil
- 1 tsp sugar
For the Filling:
- 450 g (1 lb) firm or extra-firm tofu
- 2 tbsp neutral oil (vegetable, canola, or peanut)
- 1 small onion, finely chopped
- 2 large garlic cloves, minced
- 1 large carrot, finely diced (about 100 g / ¾ cup)
- 150 g (about 1½ cups) green beans, finely chopped
- 150 g (about 2 cups) mushrooms, finely chopped
For Serving:
- 1 large head iceberg lettuce (or butter lettuce / cos lettuce)
- 2 scallions, finely sliced
- ¼ cup roasted peanuts, roughly chopped
- Sriracha or chilli sauce, to taste
Method
1. Prepare the sauce
In a small bowl, whisk the cornflour and water together until lump-free. Add the oyster sauce, light soy, dark soy, dry sherry or mirin, sesame oil, and sugar. Stir well and set aside.
2. Crumble the tofu
Drain the tofu and pat it dry. Cut it into thin slices, then use your fingers to crumble it into pieces that resemble minced meat. Don’t make it too fine – you can break it up more during cooking.
3. Cook the vegetables
Heat a large non-stick pan or wok over high heat. Add the oil and swirl to coat. Add the onion, garlic, and carrot. Cook for 1 minute until fragrant. Add the green beans and mushrooms, and cook for another 2 minutes. The vegetables should still have a bit of bite.
4. Add the tofu
Add the crumbled tofu to the pan and toss through to warm it up. Tofu doesn’t need much cooking , it just needs to be heated through.
5. Sauce it up
Pour the sauce into the pan and stir well. Let it come to a simmer. As it heats, the sauce will thicken into a glossy coating. Cook for 1 minute until everything is beautifully coated and the filling is thick and shiny.
6. Assemble and serve
Spoon the filling into a serving bowl. Place it on the table with the lettuce leaves, scallions, peanuts, and sriracha. Let everyone build their own wraps , spoon filling into a lettuce leaf, top with peanuts, scallions, and a drizzle of sriracha, then wrap and devour!
Smart Tips
- Tofu choice: Use firm or extra-firm tofu silken tofu is too soft and won’t crumble well.
- No pressing needed: Unlike many tofu recipes, you don’t need to press the water out , it helps keep the filling moist.
- Vegetable swaps: Any quick-cooking veg works – zucchini, capsicum, corn, or Asian greens.
- Sauce substitutes: For vegetarian, use vegetarian oyster sauce or hoisin sauce.
- Make it spicy: Add extra chilli or sriracha to the filling for more heat.
- Make ahead: The filling keeps well in the fridge for 3–4 days and reheats beautifully.
- Serving: Let everyone build their own , it’s more fun and interactive!
Enjoy your delicious vegetarian lettuce wraps! 🥬✨