When I was younger, I love the PF Chang's tofu lettuce wraps. These Sticky Sesame Gochujang Tofu Carrot Lettuce Wraps are a copycat version of the PF Chang's tofu lettuce wraps.
These wraps are easy to make and so flavorful. The sauce is sweet and spicy with just the right amount of acid. The lettuce perfectly counteracts the saucy tofu and adds just the right amount of crunch. I added in carrots for some extra veggies and texture as well.
I love tofu! For more yummy tofu recipes try my sweet and sour tofu or my buffalo tofu.
Why you'll love these lettuce wraps
- They are gluten free, dairy free, egg free and plant based.
- Thanks to the tofu they are high in protein.
- They have plenty of veggies and fiber.
- They are the perfect easy to make plant based dinner.
Ingredients
- tofu
- sesame oil
- arrowroot starch
- rice wine vinegar
- gochujang
- sesame oil
- carrots
- garlic powder
- soy sauce
See recipe card for quantities.
Instructions to make sweet and spicy tofu lettuce wraps
- Preheat oven to 425 degrees.
- Toss tofu in all tofu ingredients until evenly coated. Add tofu to a sheet pan lined with parchment paper.
- Add carrots to the same sheet pan, coat them in oil, salt, pepper and garlic powder.
- Roast carrots and tofu for 30-35 minutes until tofu is crispy and browned.
- Add all sauce ingredients to a bowl and whisk until fully combined.
- Pour sauce into a sauce pan or small pot over medium heat. Stir sauce until it is bubbling and thickened. This should take 2-3 minutes.
- Toss tofu and carrots with sauce. Spoon tofu mixture onto lettuce. Top with toppings and dig in.
Substitutions
- Gochujang - can be subbed with sriracha.
- Carrots - can be subbed with sweet potato.
Equipment
You just need your a sheet pan, your oven a sauce pan for this recipe.
Storage instructions for sticky and crispy tofu lettuce wraps
The leftover tofu filling can be stored in a sealed container in your fridge for up to 3 days. Add it to the lettuce as you are ready to eat it.
Recipe FAQ
Tofu is made from soy beans, this makes it high in protein.
To me gochujang tastes like a combination of sriracha and miso. It is spicy with umami flavors.
Recipe Pro-Tips
Make sure to use firm or extra firm tofu for this recipe. Otherwise the tofu will not crisp up and hold the sauce.
I love Mother in Law's brand of gochujang.
Other tofu recipes to try
If you make these Sticky Sesame Gochujang Tofu Carrot Lettuce Wraps, please leave me a rating and review on this blog post. This is the best way to support me!
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Sticky Sesame Gochujang Tofu Carrot Lettuce Wraps
Ingredients
Tofu
- 1 block firm or extra firm tofu cut into small cubes
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 ½ tablespoon arrowroot starch or corn starch
- 1 teaspoon garlic powder
- pinch salt/pepper
Carrots
- 2 medium or 3 small carrots - roughly chopped
- 1 tablespoon sesame oil
- pinch salt/pepper
- ½ teaspoon garlic powder
Sauce
- ¼ cup soy sauce
- 3 tablespoon water
- 3 tablespoon sesame rice wine vinegar or sub regular
- 1 tablespoon gochujang paste
- 1 garlic clove - minced
- 1 teaspoon grated ginger
- 1 tablespoon toasted sesame oil
- 1 ½ tablespoon arrowroot powder or cornstarch
- +6 pieces bib boston, ice berg, little gem or romaine lettuce (I used boston)
- +optional toppings : chopped scallions cilantro, sesame seeds etc
Instructions
- Preheat oven to 425 degrees.
- Toss tofu in all tofu ingredients until evenly coated. Add tofu to a sheet pan lined with parchment paper.
- Add carrots to the same sheet pan, coat them in oil, salt, pepper and garlic powder.
- Roast carrots and tofu for 30-35 minutes until tofu is crispy and browned.
- Add all sauce ingredients to a bowl and whisk until fully combined.
- Pour sauce into a sauce pan or small pot over medium heat. Stir sauce until it is bubbling and thickened. This should take 2-3 minutes.
- Toss tofu and carrots with sauce. Spoon tofu mixture onto lettuce. Top with toppings and dig in.
Notes
Nutrition
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