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Vietnamese Lettuce Rolls With Spicy Grilled Tofu

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“Takes a bit of prep time chopping all the ingredients but totally healthy & delicious as an appie or Friday Finger Foods. You can put out all the ingredients and let everyone customize their own or you can pre-wrap them with rice-paper wraps. Can be customized with whichever veggies you like, but I prefer colourful and crunchy! Adapted from Cooking Light magazine.”

Ingredients Nutrition


  1. Cut tofu crosswise into 12 (1/2-inch) slices.
  2. Place tofu slices on several layers of heavy-duty paper towels. Cover tofu with additional paper towels. Place a cutting board on top of tofu; place something heavy on top of cutting board. Let stand 30 minutes to 1 hour. (Tofu is ready when a slice bends easily without tearing or crumbling.)
  3. Arrange tofu in a single layer in a 13 x 9-inch baking dish.
  4. Combine juice and the next 6 ingredients (juice through garlic) in a small saucepan, and bring to a boil. Cook 1 minute, stirring until honey dissolves. Pour over tofu. Cover and let stand at room temperature 1 hour.
  5. Prepare grill.
  6. Remove tofu from dish, and reserve marinade. Coat tofu with cooking spray. Place tofu on grill rack coated with cooking spray. Grill 3 minutes on each side or until browned.
  7. Remove 12 large outer leaves from lettuce head; reserve remaining lettuce for another use. Remove bottom half of each lettuce leaf; reserve for another use.
  8. Place 1 tofu slice on each lettuce leaf top. Top each leaf top with 2 teaspoons cilantro, 3/4 teaspoon peanuts, 3 mint leaves, 1 carrot strips, 1 pepper strip, 1 green bean and 1 basil leaf. Wrap leaf around toppings. Serve with reserved marinade.

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