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Big Flavor - Vegan Asian Lettuce Wraps

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“This fabulous recipe was born of a need for something super delicious for dinner, but it had to be vegan. These lettuce wraps do, indeed, have big, big flavor and are so fun to eat!”
12hrs 8mins
8-10 wraps

Ingredients Nutrition


  1. Sauce: Combine 1 tablespoon each of seasoned rice vinegar and shoyu soy sauce with 1/2 teaspoon of sesame oil, 1/2 teaspoon of sesame seeds, and 1/2 teaspoon of green onion.
  2. Tofu: Marinate tofu in seasoned 4 tablespoons of rice vinegar and 3 tablespoons of Shoyu Soy Sauce over night. Chop tofu into tiny bits (make it look like ground beef). Heat canola oil in a wok over medium high heat. Cook tofu until browned with crispy edges.
  3. Salad: Chop English cucumber, red bell pepper and bean sprouts. Combine with 1/2 teaspoon of green onion. Add remaining rice vinegar, sesame oil and sesame seeds. Add crispy tofu and toss together.
  4. Clean lettuce and separate.
  5. To assemble lettuce wraps: lettuce, herbs, salad, squeeze of lemon and a dash of sauce.

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