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4.9 from 81 votes

AMAZING vegetarian lettuce wraps

Recipe video. The meat-free version of Chinese san choy bow. You never knew vegetarian lettuce wraps could be so delicious. I never knew either, until I made these! Crumbled tofu lends the filling a meaty texture while vegetables add lovely texture, all smothered in a glossy, savoury sauce. Vegetarian food (and healthy, no less!) was never so delicious. And interesting. And easy. It's AMAZING!Feel free to substitute the veg with other sauté-able vegetables of choice.

Prep Time
15 mins
Cook Time
15 mins
Servings: 2 - 4 people
Calories: 245 kcal
Course: Main Course , Appetizer
Cuisine: Asian , Chinese

Ingredients

San choy bow sauce:
  • 1 1/4 tsp cornflour / cornstarch
  • 3 tbsp water
  • 1 1/2 tbsp light soy sauce (Note 1)
  • 1 tsp dark soy sauce (Note 1)
  • 1 1/2 tbsp oyster sauce (Note 2)
  • 1 tsp sesame oil , toasted
  • 1 tbsp Chinese cooking wine (or sub Mirin or dry sherry, Note 3)
  • 1 tsp white sugar
  • 1 tsp finely grated ginger (sub garlic)
Filling:
  • 250g/8oz extra firm tofu (Note 4)
  • 1 tbsp oil
  • 1 garlic , finely minced
  • 1/2 onion , finely diced
  • 1/2 cup carrot , chopped into 5mm/ 0.2" pieces
  • 1/2 cup green beans , sliced into 5mm/0.2" rounds
  • 1/2 cup mushroom , chopped into 5mm/ 0.2" pieces
Wraps:
  • 12 lettuce leaves (+/- depending on lettuce size, Note 5)
  • peanuts , finely chopped (I like salted, but unsalted fine)
  • green onion , finely sliced
  • Sriracha , for drizzling (highly recommended)

Instructions

    Cup of Yum
  1. Sauce - Mix cornflour/cornstarch with water until lump free. Add everything else, then mix.
  2. Crumble tofu - Drain tofu, then cut into 5mm/0.2" slices. Use your fingers to crumble into a mince. Not too fine crumbs, can always break up more when cooking (just like cooking mince/ground meat!).
  3. Filling - Heat oil over high heat in a large non stick pan. Cook onion, garlic and carrot for 1 minute. Add green beans and mushrooms. Cook 2 minutes - green beans should still be firm.
  4. Sauce it - Add tofu and toss through. Pour in the sauce. Stir for 1 minute or until the sauce thickens and is coating the mixture nicely. (If it evaporates too quickly, add a splash of water)
  5. Serving - Transfer filling into a bowl. Lay out on the table with lettuce leaves, green onion, peanuts and bottle of sriracha.
  6. DIY lettuce wraps - Spoon filling into lettuce leaf. Drizzle with sriracha, sprinkle with peanuts and green onion. Bundle / fold, eat!

Notes

  • Serves 2 as a meal (or 3 with small appetites), or 4 if you add a side like fried rice (try the miracle emergency baked fried rice, if you don't have day-old rice).
  • Oyster sauce - vegetarian options available these days, even at large grocery stores in Australia. Else, Hoisin works great (though you get a five spice flavour which is lovely, just different!)
  • Soy sauces:* Light soy sauce can be substituted with all purpose soy sauce but not dark soy sauce (too intense). More on different soy sauces here.* Dark soy can be substituted with more light or all-purpose soy sauce
  • Chinese cooking wine ("Shaoxing wine") is an essential ingredient for making truly "restaurant standard" Chinese dishes. Substitute with Mirin, cooking sake or dry sherry. More info on Chinese cooking wine here.
  • Non alcoholic sub - use 1/2 cup (125 ml) low sodium chicken broth/stock instead of water + Chinese cooking wine, expect to simmer filling for an extra 1 minute as it will take slightly longer to thicken.
  • Tofu - Use a firm or extra firm tofu, not silken tofu. It needs to be firm enough so you can crumble it like mince / ground meat. Tub label will specify it is firm tofu (also, give it a squeeze!).
  • Lettuce leaves - Chinese san choy bow lettuce wraps served at restaurants here in Australia use iceberg lettuce. At fancy places, they cut into neat rounds! But honestly, any lettuce leaves where filling can be bundled inside, or have a natural cup shape works fine. Crispy (cos / romaine lettuce) or soft, pliable leaves (like butter lettuce).
  • Leftover filling will keep for 3 days in the fridge. Not suitable for freezing.
  • Nutrition per serving, assuming 2 servings. Excludes toppings.

Nutrition Information

Calories 245cal (12%) Carbohydrates 21g (7%) Protein 15g (30%) Fat 12g (18%) Saturated Fat 1g (5%) Polyunsaturated Fat 4g Monounsaturated Fat 6g Trans Fat 0.03g Sodium 1437mg (60%) Potassium 802mg (23%) Fiber 4g (16%) Sugar 9g (18%) Vitamin A 16198IU (324%) Vitamin C 34mg (38%) Calcium 130mg (13%) Iron 4mg (22%)

Nutrition Facts

Serving: 2- 4 people

Amount Per Serving

Calories 245

% Daily Value*

Calories 245cal 12%
Carbohydrates 21g 7%
Protein 15g 30%
Fat 12g 18%
Saturated Fat 1g 5%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 6g 30%
Trans Fat 0.03g 2%
Sodium 1437mg 60%
Potassium 802mg 17%
Fiber 4g 16%
Sugar 9g 18%
Vitamin A 16198IU 324%
Vitamin C 34mg 38%
Calcium 130mg 13%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.