Soothing Tofu Lettuce Wraps

Serves 4

This tasty recipe allows you to go gourmet without spending a lot of time in the kitchen.


  • 1/2 cup water
  • 1/4 cup sugar
  • 2 tablespoons soy sauce or tamari
  • 2 tablespoons rice vinegar
  • 2 tablespoons Wild Oats Organic Ketchup
  • 1 tablespoon lime juice
  • 1 tablespoon Chinese hot mustard
  • 1 to 3 teaspoons Asian-style garlic chili paste
  • 1 head organic iceberg or romaine lettuce leaves
  • 1 tablespoon sesame oil
  • 3 cloves garlic, minced
  • 2 tablespoons ginger, minced
  • 1 bunch green onions, diced
  • 1/2 organic red pepper, seeded and diced
  • One can (8 ounces) water chestnuts, drained, rinsed and diced
  • 1 cup mushrooms, chopped
  • One package (16 ounces) Wild Oats Extra Firm Organic Tofu, crumbled
  • 3 tablespoons soy sauce
  • 4 tablespoons oyster sauce
  • 3 tablespoons dry sherry or brandy
  • 3 teaspoons sugar
  • 1 teaspoon cornstarch mixed with 2 tablespoons water


To make the sauce, mix together the first 8 ingredients; set aside.

Wash lettuce, dry, and separate the leaves; set aside.

Heat sesame oil in a large sauté pan over medium-high. Add garlic, ginger and green onions. Cook until soft; about 2 minutes.

Add red peppers, water chestnuts and mushrooms. Cook for 3 minutes.

Stir in tofu, soy, oyster sauce, sherry and sugar. Stir in cornstarch mixture and cook for 1 minute, until thickened.

Lay out a lettuce leaf and spoon a heaping spoonful of the tofu into the middle. Drizzle with sauce, fold and eat “taco style”.

Recipe reprinted by permission of Wild Oats Natural Marketplace. All rights reserved.

RecID 8576

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