Best and easiest Vegan Asian lettuce wraps

Yep, these are the best and easiest vegan Asian lettuce wraps ever! I promise you that the minute you try this recipe, it will become one of your favorite Asian recipes ever.



Everything starts with delicious shiitake mushrooms sauteed in a pan. I love the chewy texture shiitakes have, and the taste is….yum … WOW!
After browning the shiitakes, I add tofu. Do not be afraid to use tofu; the poor thing has a terrible reputation and has the blandest taste ever. I see tofu as a sponge that absorbs any flavor you add.

And then everything comes to life with a spicy-sweet-umami flavored sauce. This sauce is made with very few ingredients, and it is so easy to customize, to make it to your own.


Tips, tricks, and other recipes

  • Don’t have lettuce? You can serve this tofu-shiitake mushroom mix on lettuce cups or red cabbage cups. Both ways will taste amazing.
  • Don’t like shiitakes? If you are not a huge fan of shiitake mushrooms, use white or cremini or a combination of the three.
  • All about tofu. I like to use extra-firm tofu for this recipe, and I always try to buy organic. I prefer non-GMO verified soy products. 
  • Experiment with the toppings. Have fun preparing this recipe and use all the toppings you like from your favorite Asian restaurant. Here I used cashews (affiliate link) as a topping but if peanuts are your favorite, use them! You could use sesame seeds, scallions, toasted rice,…
  • I recommend you this sesame oil. I use Pura Collective toasted sesame oil. Love their products and it is a company that takes care of the planet and its people. They use sustainable farming practices and are fair trade. 
  • How to serve them: When I make these vegan Asian lettuce wraps I love to serve them with:

Here is the for BEST AND EASIEST vegan ASIAN LETTUCE WRAPS recipe and hope you like it, and if you do, please share it on Instagram, Fb or save it for later on Pinterest. When you prepare them, tell me all about it in the comment section. I really want to know what you thought about this recipe and how did you finish these little vegan Asian lettuce wraps.

It would also be fantastic and super helpful if you leave a comment and/or rating of this recipe in the comment section. Please feel free to write suggestions, ideas, or how it went when you made the recipe.

Best and easiest lettuce cups ever


Alejandra Graf
This recipe for vegan Asian lettuce wraps is one of my favorite recipes for a light lunch or a very easy dinner. This lettuce wrap is made with tofu, shiitakes and other fresh and delicious ingredients.
5 de 2 votos
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course
Cuisine Chinese
Servings 10 lettuce wraps
Calories 133 kcal


  • 2 tablespoons vegetable oil
  • cups shiitake mushrooms sliced
  • 2 teaspoons ginger finely grated
  • 2 cloves garlic chopped or grated
  • 1 block tofu firm or extra firm
  • 2 tablespoons sesame seeds
  • 2 teaspoons brown sugar
  • 1 tablespoon rice vinegar
  • 3 tablespoons soy sauce or tamari
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon sambal oelek or sriracha
  • salt
  • 10 lettuce cups
  • 1/4 cup cashews roasted and chopped
  • 2 carrots julienne
  • 1/4 cup cilantro


  • Press the tofu between two paper towels to remove the liquid. Then dice or crumble.
  • In a small bowl mix the brown sugar, rice vinegar, soy or tamari, sesame oil, and sambal olek or sriracha sauce. Set aside.
  • In a pan add the oil and begin to brown the mushrooms over medium heat, leave for 5 minutes until they begin to soften.
  • Add the ginger and garlic and leave for about 5 more minutes, be careful not to burn the garlic. Add the crumbled or diced tofu. Leave it for about 5-7 minutes or until you see it begins to stick the bottom of the pan. Add the sesame seeds, mix well.
  • Pour the sauce mixture to the pan and let it about 7 minutes until the flavors are well integrated and add a good pinch of salt. Take off the heat and allow it to cool.
  • Meanwhile, prepare the lettuce leaves, julienne the carrots and chop the cilantro to serve.
  • Serve one or two tablespoons of the tofu-shiitake mix on each lettuce cup. Top with nuts, carrots and chopped cilantro.


If the stems of the shiitake mushrooms are very thick, remove them and use only the caps.


Calories: 133kcalCarbohydrates: 9gProtein: 7gFat: 8gSaturated Fat: 3gSodium: 335mgPotassium: 298mgFiber: 3gSugar: 3gVitamin A: 3842IUVitamin C: 6mgCalcium: 82mgIron: 2mg
Keyword lettuce wraps, tofu lettuce wraps, vegan lettuce wraps


Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #brownsugarandvanilla so we can all see your creations.

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

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7 years ago

5 stars
This is one of my favorite dishes at one of my favorite restaurants. Thanks for posting this recipe. Maybe now I will make it at home.





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