Shredded Tofu Lettuce Wraps

serves 4 plus extra filling for leftovers

This recipe makes a large amount of filling, but I promise you wont be upset about it. It keeps really well in a sealed container int he refrigerator and could be the main feature in a whole different meal the next day. The filling for a rice bowl, with chopped veggies and even a fried egg!.



  • 1 (14 ounce) package of extra firm tofu, drained

  • 2 tablespoons avocado oil or ghee

  • 2 large garlic cloves, minced

  • 2” piece of ginger, peeled and minced

  • 1 shallot, minced

  • 4 ounces shiitake mushrooms, finely chopped

  • 1 (8 ounce) can sliced water chestnuts, drained and finely chopped

  • 1 tablespoon soy sauce

  • 1 teaspoon toasted sesame oil

  • Small handful cilantro, chopped, plus more for garnish

  • Zest and juice of 2 limes

  • 2 tablespoons fish sauce

  • Pinch of sugar

  • Squeeze of sriracha (if you like it spicy)

  • 1-2 avocados, sliced (depending on how much you love avocados)

  • 4 Persian cucumbers or 1 hothouse, thinly sliced

  • 2 heads butter lettuce, leaves separated

  • Basil leaves for garnish (optional)

  • Chili oil or hot sauce for garnish (optional)

  • special equipment: box grater

  1. Pat the tofu dry with paper towels. Shred the tofu on the large holes of a box grater and set aside.

  2. Heat the oil in a large skillet over medium-high heat. Add the garlic, ginger, and shallot. Cook, stirring occasionally, until softened, about 4-5 minutes. Add the mushrooms and cook for another 2 minutes. Add the sesame oil and soy sauce. Using a rubber spatula, gently fold in the shredded tofu and cook until warmed through, about 3 minutes. Remove the skillet from the heat and stir in the chopped cilantro.

  3. Meanwhile, combine the lime zest, lime juice, fish sauce, sugar and sriracha (if using) in a small saucepan. Heat just until the sugar dissolves and set aside.

  4. To serve, put out the tofu filling, lettuce leaves, avocado, cucumber, herbs, sriracha and dressing.