I can’t get enough of these crisp tofu and mushroom lettuce wraps, piled with slippery rice noodles and a sweet-spicy sesame almond sauce. Vegan, gluten-free, and wildly flavorful, they disappear fast.

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I am wildly obsessed with these vegan lettuce wraps because every bite is crunchy, saucy, messy, and totally worth the napkin situation. I love the way extra firm tofu gets crisp and golden, then crashes into juicy mushrooms with that sweet-spicy sesame-almond vibe clinging to everything.

And the texture? So good.

Slippery noodles, snappy greens, creamy sauce, fresh herby bits on top. I keep going back for one more wrap, then one more after that, because they hit that salty, spicy, fresh, crunchy craving all at once.

But somehow they still feel light enough for lunch, dinner, or my snacky chaos.

Ingredients

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Extra firm tofu makes it filling, crispy-edged, and actually satisfying.
Mushrooms bring that savory, meaty bite without trying too hard.
Rice noodles add soft chew, so every wrap feels like a real meal.
Butter lettuce keeps things fresh, crisp, and honestly pretty fun to eat.
Cornstarch helps the tofu get those golden little crispy bits.
Tamari gives salty depth, and it’s great if you’re avoiding gluten.
Almond butter makes the sauce creamy, nutty, and kind of addictive.
Sesame oil adds that toasty smell you’ll notice right away.
Maple syrup balances the salty heat with a little cozy sweetness.
Rice vinegar wakes everything up with bright, tangy bite.
Sriracha brings heat, so use what your taste buds can handle.
Garlic and ginger make it bold, fresh, and way less boring.
Green onions and chives add sharp, crunchy little pops on top.
Cilantro keeps it fresh, unless you’re one of those cilantro haters.
Plus sesame seeds add crunch and make the whole thing feel finished.

Ingredient Quantities

14 ounces extra firm tofu, pressed and cut into 1/2 inch cubes

8 ounces mushrooms (shiitake or cremini), sliced

4 ounces dried rice noodles (vermicelli)

12 to 16 large butter lettuce leaves, washed and separated

2 tablespoons cornstarch

2 tablespoons neutral oil for roasting or pan frying (vegetable or avocado oil)

3 tablespoons tamari (gluten free soy sauce)

3 tablespoons almond butter

1 tablespoon toasted sesame oil

2 tablespoons maple syrup

1 to 2 tablespoons rice vinegar

1 tablespoon vegetable broth or water to thin the sauce as needed

1 tablespoon sriracha or other chili sauce, or to taste

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

3 green onions, thinly sliced

2 tablespoons chopped chives for topping

1/2 cup fresh cilantro leaves, chopped

1 tablespoon sesame seeds, toasted

Salt and black pepper, to taste

How to Make this

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1. Press tofu for at least 20 minutes, cut into 1/2 inch cubes, toss gently with 2 tablespoons cornstarch, salt and black pepper until evenly coated.

2. Preheat oven to 425°F (220°C) or heat a large nonstick skillet over medium high. Toss tofu with 1 tablespoon neutral oil and spread on a baking sheet or add to hot skillet; roast or pan fry until golden and crisp on all sides, about 20 to 25 minutes in the oven or 8 to 12 minutes on the stove, turning once.

3. In the same pan or on a second baking sheet, toss sliced mushrooms with the remaining 1 tablespoon oil, salt and pepper; roast at 425°F for 10 to 12 minutes or sauté over medium high heat until browned and tender, about 6 to 8 minutes. Set mushrooms aside with the tofu.

4. Cook rice noodles according to package directions until just tender, drain, rinse under cold water, and set aside to prevent sticking.

5. Make the sauce by whisking together 3 tablespoons tamari, 3 tablespoons almond butter, 1 tablespoon toasted sesame oil, 2 tablespoons maple syrup, 1 to 2 tablespoons rice vinegar, 1 tablespoon vegetable broth or water, 1 tablespoon sriracha (or to taste), 2 cloves minced garlic, and 1 tablespoon grated fresh ginger; thin with extra broth or water if too thick.

6. In a large bowl or in the skillet over low heat, combine the cooked noodles, crispy tofu, and mushrooms; pour the sauce over and toss gently until everything is evenly coated and heated through. Stir in most of the 3 thinly sliced green onions, reserving a few for garnish. Adjust seasoning with salt, pepper, or more tamari and sriracha to taste.

7. Separate and dry 12 to 16 large butter lettuce leaves and arrange them on a serving platter.

8. Spoon the tofu, mushroom, and noodle mixture into each lettuce leaf to make wraps.

9. Top each wrap with chopped chives, chopped cilantro, toasted sesame seeds, and the reserved sliced green onions. Serve immediately.

Equipment Needed

1. Cutting board and sharp chef knife
2. Tofu press or heavy skillet plus paper towels for pressing
3. Mixing bowls (one for cornstarch coating, one for sauce)
4. Baking sheet or large nonstick skillet for cooking tofu and mushrooms
5. Medium pot for boiling rice noodles and a colander for draining
6. Measuring cups and spoons
7. Whisk and rubber spatula or silicone spoon for tossing sauce and noodles
8. Tongs or slotted spatula for turning tofu and mushrooms
9. Serving platter and salad spinner or clean kitchen towels for drying lettuce leaves

FAQ

How do I get the tofu crispy? Press the tofu at least 20 to 30 minutes to remove excess water, then toss the 1/2 inch cubes in 2 tablespoons cornstarch and pan fry or roast in 2 tablespoons neutral oil over medium high heat until browned and crisp on all sides.

How should I cook the rice noodles? Soak the 4 ounces dried rice vermicelli in hot water for 4 to 6 minutes until pliable, drain, and toss briefly in the pan with the mushrooms and tofu so they pick up the sauce and do not clump.

Can I make this gluten free? Yes. Use tamari labeled gluten free and ensure any other packaged ingredients like sriracha are gluten free.

What can I use instead of almond butter? Use smooth peanut butter or sunflower seed butter for a nut free option. Adjust sweetness or salt to taste since flavors differ.

How spicy is it and can I control the heat? The recipe uses 1 tablespoon sriracha or to taste. Start with 1 teaspoon if you prefer mild, and add more at the end. You can also serve extra chili sauce on the side.

How do I store leftovers and reheat? Store the tofu, mushroom mixture, and sauce separately from lettuce in an airtight container in the fridge for up to 3 days. Reheat the filling in a skillet until warmed through, then assemble into fresh lettuce leaves to keep them crisp.

The Most Delicious Vegan Lettuce Wraps Recipe Substitutions and Variations

Extra firm tofu: tempeh (crumbled or cubed), firm seitan (for a chewier texture), or chickpeas (roasted for a nutty bite)
Mushrooms (shiitake or cremini): oyster or portobello (sliced), diced eggplant (roasted to mimic umami), or shredded king oyster “pulled” mushroom
Almond butter: peanut butter (smooth), tahini (for a more savory sesame note), or sunflower seed butter (nut free)
Rice noodles (vermicelli): glass noodles (mung bean), thin soba noodles (if not gluten free), or finely shredded cabbage for a noodle-free option

Pro Tips

– Press the tofu longer than you think you need to. Thirty to forty minutes with a heavy weight gives much better crisping and keeps the centers tender. If you are short on time, wrap the tofu in a clean towel and press between heavy pans for at least 20 minutes, changing the towel if it gets soggy.

– For extra texture, toss the cornstarch-coated tofu in the pan without crowding, and give each cube room to brown before turning. If roasting, flip once only and rotate the pan halfway through to get even color. A hotter oven or pan at the start helps create a crisp crust.

– Don’t overcook the rice noodles. Pull them a little underdone, rinse in cold water to stop the carryover cooking, and toss with a tiny splash of oil so they do not clump while you finish the other components. They should be soft but still slightly springy when wrapped.

– Taste the sauce and adjust layers of flavor in small increments. If it needs brightness, add more rice vinegar; if it needs depth, add a touch more tamari or a teaspoon of miso dissolved in water; if it needs heat, add sriracha by teaspoonfuls. Thin with warm broth rather than cold water so the sauce coats everything smoothly.

– Assemble the wraps just before serving for maximum crunch from the lettuce. Keep garnishes separate and let everyone top their own wraps to preserve the texture contrast between crisp lettuce and warm filling.