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three lettuce wraps on a white plate. lettuce wraps toped with shredded carrots and chili sauce

Vegan Korean Tofu Lettuce Wraps

  • Author: Lauren Grant
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 3 cups (34 servings) 1x
  • Category: Dinner
  • Method: Stove top
  • Cuisine: Korean
  • Diet: Vegetarian


Super savory tofu lettuce wraps that come together in just 30 minutes. Got a hungry crowd? Add some rice to stretch the filling a bit farther.


  • 1 cup shredded carrots (about 3 medium carrots)
  • ¼ cup + 1 tablespoon distilled white vinegar, divided
  • Kosher Salt
  • 3 tablespoons avocado oil or high-heat oil
  • ½ large yellow onion
  • 1 (14-ounce) package extra-firm tofu
  • 1 tablespoon finely chopped ginger
  • 2 teaspoons chopped garlic
  • 2 tablespoons honey or brown sugar
  • 1 tablespoon gochujang
  • 1 tablespoon red miso paste or doejang
  • 1 tablespoon toasted sesame oil
  • 1 cup diced English cucumber
  • 1 head butter lettuce


  1. Combine carrots, ¼ cup vinegar, 1 tablespoon water and ½ kosher salt; set aside.
  2. Cut tofu horizontally into 2 planks, wrap tofu in a clean absorbent kitchen towel and set something heavy on top (like a cast iron skillet), let tofu press 15 minutes.
  3. Heat 2 tablespoons oil in a large cast-iron or nonstick skillet over medium-high until shimmering.
  4. Grate onion on a large-hole box grater then, using your hands, gently squeeze out excess liquid. Onion should measure about ½ cup. Add onion to sillet with oil and cook, stirring occasionally until golden brown, about 5 minutes.
  5. Crumble tofu into ½- to 1-inch pieces. Add tofu and remaining tablespoon oil, season with salt then toss to coat. Cook without moving too frequently (this is how we’ll get it crispy), until tofu starts to brown and crisp, about 5 minutes.
  6. Add ginger and continue to cook until tofu is very crisp and browned, about 5 minutes. Add garlic and cook 1 minute.
  7. Whisk together honey, gochujang, miso, sesame oil, and remaining 1 tablespoon vinegar. Add to skillet and stir to columbine. Off heat stir in cucumber; season with salt to taste.
  8. Serve in lettuce cups with quick-pickled shredded carrots.


Fresh ginger is best here, but if you don’t have it you can use dried. Add 2 teaspoons dried ginger to the skillet when you add the garlic.

Same goes for the garlic. Fresh is best, but you can use garlic powder in a pinch. Use just ¾ teaspoon garlic powder.

To make these lettuce wraps go farther and serve up to 4 people, cook some rice and add rice to the lettuce cups.

Optional toppings: you can dress up these lettuce wraps even more! I love topping these with toasted sesame seeds, sliced green onions, and more gochujang or chili garlic sauce.


  • Serving Size: 3/4 cup filling
  • Calories: 297
  • Sugar: 14g
  • Sodium: 260mg
  • Fat: 18g
  • Saturated Fat: 1.5g
  • Carbohydrates: 23g
  • Fiber: 3.5g
  • Protein: 10g
  • Cholesterol: 0mg

Keywords: korean tofu lettuce wraps, vegetarian lettuce wraps, vegan lettuce wraps, tofu lettuce wraps, korean tofu, korean tofu recipe

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