Spicy Tofu Lettuce Wraps


  • 1 Tbsp. olive oil
  • 1 medium onion, chopped
  • 1 Tbsp. fresh ginger, minced
  • 2 garlic cloves, chopped
  • 1 Tbsp. lemon zest, and a little of the juice
  • 8-ounce can water chestnuts, chopped
  • 16-ounce package extra firm water packed tofu, cubed
  • 4 Tbsp. lite soy sauce
  • 2 tsp. vegetarian chili sauce
  • 16 butter or bib lettuce leaves


  1. In a large skillet, heat oil and sauté onions ginger, lemon and garlic for 6 – 8 minutes. Add water chestnuts and tofu. Cook for about 5 minutes longer.
  2. Stir in the soy sauce and transfer to a serving bowl. When ready to serve, wrap a little of the mixture, along with a dab of chili sauce, in a lettuce leaf, and enjoy.
Browse Cook(s): Curtis and Paula Eakins
Browse Theme(s): Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.