Crispy Hoisin Tofu Lettuce Wraps with Edamame Slaw

These crispy hoisin-glazed tofu lettuce wraps are a flavor explosion in every bite. The tofu gets perfectly golden and sticky with a sweet-savory hoisin glaze, then piled into fresh lettuce cups with a crunchy slaw of cabbage, carrots, radishes and edamame. A creamy plum dressing ties it all together and crispy fried onions add the perfect finishing crunch.

This recipe comes together in under 30 minutes, making it an ideal weeknight dinner that’s both satisfying and light. It’s packed with protein and veggies and the tangy-sweet flavors will have everyone reaching for seconds. Serve these wraps as a fun appetizer or a main course – they’re guaranteed to be a hit!

Log in to save recipes and build weekly shopping lists.

Ingredients

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 unit TofuView ingredient guideLike ingredientDislike ingredient

4 ounce EdamameView ingredient guideLike ingredientDislike ingredient

2 tablespoon Vegan MayonnaiseView ingredient guideLike ingredientDislike ingredient

3 unit RadishesView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

4 tablespoon Plum SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Drain the tofu and press out excess moisture with paper towels. Cut the tofu into ½-inch cubes. Trim and thinly slice the radishes. Trim the root end from the lettuce and separate the leaves.
2. In a medium bowl, toss the tofu cubes with cornstarch, a pinch of salt and a pinch of pepper until evenly coated. Heat a large drizzle of oil in a large pan over medium-high heat. Add the coated tofu and cook, turning occasionally, until golden and crispy all over, 3-5 minutes. Turn off the heat and stir in the hoisin sauce until the tofu is thoroughly glazed. If the sauce seems too thick, add a splash of water.
3. Meanwhile, in a large bowl, whisk together the vegan mayonnaise, rice wine vinegar, 1½ tablespoons of plum sauce (use 3 tablespoons for 4 servings), salt and pepper to make the dressing. Add the sliced radishes, shredded red cabbage, shredded carrots and edamame to the bowl. Toss everything together until well coated. Season with additional salt and pepper if needed.
4. Divide the lettuce leaves among plates. Fill each leaf with as much slaw as you like and top with the hoisin-glazed tofu. Drizzle with the remaining plum sauce and garnish with crispy fried onions. Serve any extra slaw on the side.

Recipe Tips

FAQ

Can I use a different protein instead of tofu?

Yes, you can substitute the tofu with tempeh or even cooked chickpeas for a similar texture. Just adjust cooking time as needed.

Is there a substitute for plum sauce?

You can use hoisin sauce mixed with a little rice vinegar and sugar to mimic the sweet-tangy flavor or try sweet chili sauce for a different twist.

How do I store leftovers?

Store the slaw, tofu and lettuce separately in airtight containers in the refrigerator. Assemble just before eating to keep the lettuce crisp.