Easy Tofu Banh Mi Wraps with Crisp Lettuce

Craving something nutritious, full of flavor, and incredibly simple to make? These Easy Tofu Banh Mi Wraps with Crisp Lettuce are the answer you’ve been seeking. They blend the traditional elements of a Vietnamese Banh Mi with the convenience and lightness of a lettuce wrap. Perfect for a healthy lunch or a quick dinner, this recipe bursts with crunchy veggies, tangy pickles, and delicious marinated tofu, all while being vegan and gluten-free.

Why You Will Love This Recipe

To start, the portability and freshness of these Tofu Banh Mi wraps make them irresistible. Not only are they lighter than traditional banh mi sandwiches, but they also cater to various dietary needs, thanks to their plant-based nature. Furthermore, the crisp textures and dynamic flavors ensure your taste buds are always delighted. Besides, you don’t need any fancy equipment or hard-to-find ingredients, making these wraps as practical as they are tasty.

Ingredients

• 1 block (14 oz) extra-firm tofu, pressed and cubed
• 2 tbsp soy sauce (use tamari for gluten-free)
• 1 tbsp sesame oil
• 2 tsp rice vinegar
• 1 tbsp maple syrup or agave
• 1 garlic clove, minced
• 2 tsp Sriracha or chili paste (optional for heat)
• 8 large lettuce leaves (romaine or butter lettuce)
• 1 cup shredded carrots
• 1/2 cup shredded daikon radish (or regular radish, thinly sliced)
• 1/2 cup cucumber, julienned
• 1/4 cup fresh cilantro leaves
• 1/4 cup pickled jalapeños (optional)
• 2 tbsp vegan mayo
• 2 tsp hoisin sauce
• 1 lime, cut into wedges

How to Make Tofu Banh Mi Lettuce Wraps (Step-by-Step)

Step 1 — Prepare the Tofu:

First, press your tofu to remove any excess water. Next, cut it into bite-sized cubes. Combine soy sauce, sesame oil, maple syrup, minced garlic, rice vinegar, and Sriracha in a bowl. Afterward, add the tofu cubes and toss them until thoroughly coated. Let them marinate for at least 10 minutes; meanwhile, you can prepare the veggies.

Step 2 — Cook the Tofu:

Heat a nonstick skillet over medium-high heat. Then, add the marinated tofu cubes and cook for about 4–5 minutes on each side. Keep flipping until the tofu is golden and slightly crisp. If you want extra crispiness, briefly broil the tofu for 2 minutes right before assembling.

Step 3 — Prepare the Veggies:

While the tofu is cooking, shred your carrots, slice the radish, and julienne the cucumber. Because using fresh vegetables is crucial for that classic Banh Mi crunch, let them chill in the fridge until ready to use.

Step 4 — Make the Sauce:

In a small bowl, mix the vegan mayo and hoisin sauce together. You can adjust the ratio depending on how creamy or sweet you like your sauce.

Step 5 — Assemble the Lettuce Wraps:

Now comes the fun part! Lay out the lettuce leaves on a large plate or tray. At this point, add a spoonful of sauce, followed by the cooked tofu, carrots, radish, cucumber, cilantro, and pickled jalapeños. When everything is neatly arranged, squeeze fresh lime on top.

Step 6 — Serve:

Because these wraps are best enjoyed immediately, gather your friends or family and dig in!

Expert Tips

If you want your tofu extra flavorful, don’t hesitate to marinate it overnight. In addition, double the sauce for dipping or drizzling. Remember to dry lettuce leaves thoroughly—this way, your wraps won’t get soggy.

Recipe Variations

1. Try rice paper instead of lettuce for a more traditional feel.
2. For added crunch, add sliced bell peppers or shredded cabbage.
3. Use tempeh or seitan instead of tofu for a protein swap.
4. Not a fan of spicy food? Skip the jalapeños or Sriracha.

Storage and Reheating

While the assembled Tofu Banh Mi wraps are best eaten fresh, you can store the cooked tofu, prepared veggies, and sauce separately in airtight containers for up to 3 days in the fridge. Because lettuce may wilt, only assemble wraps right before serving. For reheating, simply warm the tofu in a pan or microwave for a few seconds; avoid reheating the veggies to keep them crisp.

Serving Suggestions

Certainly, these Tofu Banh Mi wraps are fantastic as a light lunch or as part of a summery dinner spread. For an upgrade, pair them with a chilled Vietnamese iced coffee or a tangy ginger lemonade. If you’re feeding a crowd, consider setting up a DIY wrap bar with toppings so everyone can build their own.