15 May 2020

Spicy Lemongrass Tofu Lettuce Wraps

Spicy lemongrass tofu with quick-pickled carrots and cucumber on a bed of seasoned noodles in crisp lettuce wraps. 

I first had lemongrass tofu in a Vietnamese restaurant in London, it's fragrant, spicy, a little sweet and complements the blank canvas of tofu perfectly! Paired with the tangy veg and savoury noodles, these wraps are a fantastic lunch or lighter dinner.

Iceberg lettuce typically isn't my first choice for a salad, I usually prefer rich, darker leaves, however, it perfectly lends itself to this dish, a crisp vessel for flavour-packed fillings! We got ours in a veg box, so if you have one you're not sure how to use up, these wraps are perfect! 

These lettuce wraps are also pretty nutrient-dense. Tofu is packed with protein and a great source of calcium, so enjoy these in the sunshine for a hit of vitamin D to maximise calcium absorption! Carrots are rich in vitamin A, for your immune system and eyes too. 

Spicy Lemongrass Tofu Lettuce Wraps | Serves: 4 |Time: 25 mins 

You'll need

  • Saucepan
  • Mixing bowl
  • Small bowl
  • Non-stick pan 


  • 150g dried thin vegan noodles
  • Splash sesame oil
  • 2 tsp rice or white wine vinegar
  • Pinch salt
  • Pinch sugar
Lemongrass tofu:
  • 1 tbsp sesame oil
  • 1 block tofu
  • 2 tbsp lemongrass paste
  • 3 inch piece ginger, grated
  • 1 tbsp tomato puree
  • 1 tbsp soy sauce
  • 2 tsp miso paste
  • 1 tsp sugar
  • 1/2 tsp chili flakes
  • 1/4 cup water
Quick-pickled veg:
  • 1 carrot
  • 1/4 cucumber
  • 1 spring onion
  • 1 tbsp rice or white wine vinegar
  • 1 tbsp chopped mint
  • Pinch sugar
  • Pinch salt
To serve:
  • 1 head iceberg lettuce
  • Spring onions (optional)
  • Sesame seeds (optional)
  • Chopped roasted peanuts (optional)


  1. Bring a pan of water to the boil, cook your noodles according to packet instructions, then drain. Toss the noodles with sesame oil, vinegar, salt and sugar and leave to one side to cool.
  2. Dice the tofu into 2cm pieces and cook on a medium heat with a splash of oil in your non-stick pan. Move around so it browns evenly. Meanwhile, mix together the remaining tofu ingredients from the lemongrass paste to the water and once browned, add to the tofu pan. Reduce the heat and gently stir around until the marinade has reduced and is coating the tofu.
  3. Then cut the cucumber and carrot into matchstick pieces, thinly slice the spring onions and mix together with the mint, vinegar, salt and sugar.
  4. To prep the lettuce, peel away whole leaves at a time gently and if needed, wash and pat dry.
  5. Make up your wraps before serving or serve buffet style and make your own as you go and enjoy!

Cassidy xx