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Shiitake Stir-Fry Lettuce Wraps
snap peas / roasted peanuts

Active: 35 min Total: 35 min
Lettuce wraps rank high on our list of fun dinners. Fill crisp lettuce leaves with an Asian-inspired shiitake and tofu filling that the whole family will enjoy. Sprinkle spicy chili peppers over the top if you like extra heat!
Tags

Ingredients

Metric
Servings:
4
Shiitake Stir-Fry Lettuce Wraps:
  • Onions - 1, finely chopped
  • Bell peppers, red - 1/2, finely chopped
  • Snap peas (also called Sugar snap peas) - 4 oz, trimmed and finely chopped
  • Peanuts, roasted - 1/2 cup, chopped
  • Peppers, Thai chilis (opt) - 1, thinly sliced
  • Tofu, extra-firm - 3/4 lb (vacuum-packed preferable)
  • Mushrooms, shiitakes - 12 oz, roughly chopped
  • Mint, fresh - 2 Tbsp, chopped
  • Lettuce, romaine - 2 hearts (sub Boston lettuce leaves)
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Limes - 1/2, juice
Hoisin Stir-Fry Sauce:
  • Ginger, fresh - 2 tsp
  • Garlic - 2 cloves, chopped
  • Water - 3 Tbsp
  • Soy sauce, low-sodium - 2 Tbsp
  • Hoisin sauce - 1/4 cup
  • Vinegar, rice - 1 Tbsp
  • Sriracha (opt) - 2 tsp
  • Cornstarch - 1 tsp

Nutrition Facts

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Prep

  1. Make sauce - Grate ginger and chop garlic. Whisk together ginger, garlic, water, soy sauce, Hoisin sauce, vinegar, Sriracha (if using) and cornstarch. (Can be done up to 5 days ahead)
  2. Onions / Bell peppers / Snap peas / Peanuts / Thai chili peppers (if using) - Prep as directed. (Can be done up to 3 days ahead)
  3. Tofu - If tofu is packaged in water, press out liquid first. Then roughly chop. (Can be done up 1 day ahead)
  4. Shiitake mushrooms / Mint - Prep as directed.
  5. Romaine - Slice off stems and separate leaves for wraps.

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Make

  1. Heat a saute pan or wok over medium-high heat. Add first part of oil. When oil begins to shimmer add mushrooms. Saute until mushrooms cook down and begin to turn golden brown, ~7 to 8 minutes. Transfer mushrooms to a plate.
  2. Return wok to medium-high heat and add second part of oil to hot pan, followed by onions, bell peppers and snap peas. Saute until onions begin to soften, ~3 minutes. Add tofu and saute until heated through, ~2 minutes. Carefully pour out any excess liquid from the pan and return to heat. Add mushrooms and sauce and cook until sauce begins to thicken, ~3 minutes. Remove from heat and stir in lime juice and mint.
  3. Serve lettuce, shiitake / tofu filling, peanuts and Thai chili peppers (if using) in individual bowls so you can assemble at the dinner table. Top each lettuce leaf with a generous spoonful of filling, peanuts and chilis and enjoy!

Nutrition Facts

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Reviews

Ratings

Original (175)
Gluten-free (15)
Paleo (28)
Vegetarian (26)

Most Helpful

This was good, but needed a dipping sauce. Not as tasty as the NY Times Turkey Lettuce wrap

By: Amanda
Posted: Dec 29, 2016
Diet: Original
1 Helpful

92 reviews

This was good!

By: Michelle
Posted: Mar 27, 2020
Diet: Paleo
0 Helpful

These are the best lettuce wraps I’ve ever had! So easy to make and even my 3 and 4yr olds ate!

By: Maggie
Posted: Feb 26, 2020
Diet: Original
0 Helpful

Tasty, but so messy in a lettuce cup! We ended up submitting to the extra calories and using tortillas after the first few bites.

By: Drew
Posted: Apr 19, 2019
Diet: Vegetarian
0 Helpful

So good! I’d add a pot of rice to really round this out.

By: Emily
Posted: Mar 27, 2019
Diet: Original
0 Helpful

This was good, but needed a dipping sauce. Not as tasty as the NY Times Turkey Lettuce wrap

By: Amanda
Posted: Dec 29, 2016
Diet: Original
1 Helpful

This is good -- very similar to a recipe I make from Damn Delicious. But this one has a bit more veggies and herbs.

By: Karin
Posted: Dec 12, 2016
Diet: Original
0 Helpful