Vegetarian Lettuce Wraps

Vegetarian Lettuce Wraps

Author: Ruchika Damani
Blog: Plate and Palate


While I was in the US, I often craved for Indo-Chinese food that I had grown up eating back in Kolkata. Luckily, there were a couple of restaurants there that transported you back to India. Come weekend and these places were buzzing with Indians, and very often, I used to be one of them! However, when I went to the popular chain P.F. Chang’s , it introduced me to a whole new spectrum of Chinese food (though far from authentic, definitely delicious). I tried the lettuce wraps there and I was hooked!

Recently, I bought some fresh water chestnuts from the grocery store ad I couldn’t think of a better way to use it than these lettuce wraps! Healthy and yummy – all rolled into one bite. It boasts of bold flavours and believe me, you will be addicted. The delicious filling compliments the freshness of the lettuce and the crunchiness from the roasted peanuts – culinary bliss, I tell you!



lettuce wrap 3


INGREDIENTS: (For  4- 6 people)

  • 1 cup shiitake mushrooms, finely chopped
  • 1 cup cremini mushrooms, finely chopped
  • 250 gms extra firm tofu
  • 2 cups fresh water chest nuts, finely chopped
  • 4 cloves of garlic, finely chopped
  • 1 1/2 tsp fresh ginger, finely chopped
  • 1/4 cup green onion, finely chopped
  • 2 tbsp olive oil
  • 3 tbsp soy sauce
  • 2 tbsp hoisin sauce
  • 2 tbsp red chili sauce
  • 1 tsp dried chili flakes
  • 1 tbsp sesame oil
  • 1 1/2 tbsp white vinegar
  • 10 – 12 romaine lettuce leaves/ iceberg lettuce leaves
  • grated carrots, for garnishing
  • roasted peanuts, for garnishing
  • Salt, to taste

lettuce wrap1


  • In a bowl combine soy sauce, hoisin sauce, red chili sauce, vinegar and sesame oil and set aside.
  • Take the tofu slab and squeeze out excess water using a kitchen towel. Once the excess water has been squeezed out, finely chop the tofu.
  • In a skillet, heat the olive oil. Once heated add the red chili flakes and sauté for 30 seconds. 
  • Add the chopped tofu and let it cook for 3 – 4 minutes. Keep breaking the tofu pieces randomly as it is cooking. 
  • Next add in both the mushrooms and let it cook for another 2 minutes. Make sure that the water has evaporated completely.
  • Add ginger and garlic and let the mixture cook for a minute. At this point add the chopped water chestnuts and green onion and sauté for 2 minutes.
  • The tofu should be golden brown on its edges. Once this happens add the sauce mixture set aside.
  • Add salt (make sure to add less salt, since the sauce mixture is quite salty) and let the whole mixture cook until you hear bubbling sounds from the sauce.
  • Once the mixture is cooked, take it off the flame and keep it aside to be served in a bowl.
  • While the mixture is cooking, take the lettuce leaves and put it in a covered bowl with ice cubes for atleast 15 minutes so that the leaves are crunchy.
  • Take the lettuce leaves, pat dry it, fill the filling and serve as shown in the picture.

Bon Appetit!