Two way tofu wraps!

This recipe has become a family favorite! My kids enjoy wrapping the lettuce leaves. Great for lunches as well!

Makes 5 tortilla wraps or 6 lettuce wraps.


  • Keep a small bowl aside to make a sauce on the side as you prepare your tofu.

Main ingredients:

350 g Tofu, firm, cut into small (1 cm x 1 cm) cubes.

2 tsp sesame oil

1 tbsp. minced garlic and ginger (fresh is best)

1 tsp pepper and chilli flakes (optional)

1 tbsp. Maple syrup/honey and 1 tbsp. set aside.

1 tbsp. soy sauce + 1 tbsp. soy sauce set aside

1 tbsp. Sambal Oelek sauce or other chilli sauce + 1 tbsp. set aside

1 tbsp. hoisin sauce + 1 tbsp. set aside

Juice of 1/2 orange (1/2 set aside).

1 flour tortilla


  • All thinly sliced (length wise) and put aside on a plate. You can use a food processor as well.

¼ cup cucumber

1 carrot

½ cup each cabbage, red and green

½ pepper, red or any other color

½ onion, red

Large green lettuce leaves

Green onions for garnish (optional)

Peanuts for garnish (optional)

Black Sesame for garnish (optional)

To make tofu wraps: 

  1. Heat sesame oil in a wok or pan. Once heated add tofu cubes. Stir to coat. Add ginger and garlic. Add pepper and chilli flakes. Stir-fry until tofu golden brown.
  2. Add maple syrup/honey, soy sauce, sambal oelek sauce, hoisin sauce and orange juice. (Keep some set aside per ingredient list). Stir with tofu until sauce thickens.
  • For tortilla wraps, layer with all fresh uncooked vegetables and add tofu. Drizzle with some sauce on side.
  • For lettuce wraps, add remaining vegetables (carrots, cabbage, peppers) to tofu in wok or pan with remaining sauce. Stir-fry vegetables until just cooked. Serve wrapped in green lettuce leaves. Garnish with peanuts,  green onions and black sesame if desired.



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