Tofu Lettuce Wraps

By Madeleine Stiffler


  • One package of extra firm tofu 
  • ½ cup short-grain rice white rice, toasted and ground (optional)
  • One tablespoon untoasted sesame oil OR canola oil 
  • ½ cup shallots, thinly sliced
  • One teaspoon of lime zest, packed
  • ½ teaspoon of salt
  • ½ cup cilantro, roughly chopped 
  • ¼ mint leaves, roughly chopped
  • 3-5 green onions, thinly sliced
  • Romaine lettuce heads
  • Two tablespoons soy sauce
  • 1/2 cup peanuts roughly chopped (optional)
  • ⅓ cup fresh lime juice 
  • One teaspoon chili paste
  • Two teaspoons of brown sugar

Ingredients for sauce: 

  • Two tablespoons soy sauce 
  • One tablespoon lime juice 
  • Two teaspoons chili paste 
  • Two teaspoons brown sugar


  1. Toast the raw rice (dry, no oil) in a small sauté pan until it turns brown and fragrant. Grind the toasted rice in a food processor or with a high-speed blender until it is a fine powder texture. Save for later. 
  2. Cook the shallots in the oil in a large skillet over medium heat for 3 minutes.
  3. Add the crumbled tofu and sauté until it is warmed through, about 5 minutes.
  4. Add powdered, toasted rice (if using), brown sugar, lime juice, zest, salt, and chili paste. Sauté for 3-5 minutes until all ingredients are fully incorporated. Remove from heat. If rice isn’t fully cooked, allow tofu filling to sit for 5 minutes until rice is soft.
  5. Whisk together all ingredients for the tofu lettuce wrap sauce in a small bowl. (Soy sauce, lime juice, chili paste, and brown sugar)
  6. Add the peanuts, cilantro, mint, and green onions to the tofu mixture, and toss to combine.
  7. Remove lettuce leaves from the stalk. Fill each lettuce leaf with the tofu mixture. Serve drizzled with a bit of sauce and extra fresh herbs if desired. Enjoy!