PlantbasedBB

These Japanese BBQ Tofu Lettuce Cups are a simple, flavorful plant-based meal made with shredded tofu, spicy Japanese BBQ sauce, fresh vegetables, and a simple sesame-soy drizzle. The tofu is cooked until golden, coated in store-bought Japanese BBQ sauce, and tucked into cool, crunchy leaves with shredded carrot, scallions, and sesame seeds.

They’re fresh and satisfying without feeling heavy, as well as being easy to make for a quick lunch or weeknight dinner.

Why You’ll Love These Japanese BBQ Tofu Lettuce Cups

• Easy plant-based meal
• Vegan and dairy-free
• Golden, flavorful shredded tofu
• Fresh and crunchy toppings
• Simple homemade sesame-soy drizzle
• Uses everyday ingredients
• Great for lunch, dinner, or a light meal

Ingredients

For the Japanese BBQ Tofu

• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1/2 small white onion, diced
• 1 block firm or extra-firm tofu
• Salt and black pepper, to taste
• 1 tablespoon hot & spicy Japanese BBQ sauce

For the Sesame-Soy Drizzle

This makes enough sauce for about 4 lettuce cups.

• 1 tablespoon soy sauce
• 1 teaspoon maple syrup
• 1/2 tsp rice vinegar
• 1/2-1 teaspoon sesame oil
• 1/8 tsp ground ginger

For the Lettuce Cups

• Butter lettuce or small romaine lettuce leaves
• Shredded carrot
• Chopped scallions
• Sesame seeds

How to Make Japanese BBQ Tofu Lettuce Cups

1. Make the sesame-soy drizzle: Add the soy sauce, maple syrup, rice vinegar, sesame oil, and ground ginger to a small bowl. Stir well to combine and set aside.
2. Prepare the tofu: Gently squeeze the tofu to release some of the excess water, while keeping the block shape. Using a box grater, shred the tofu into small pieces.
3. Sauté the onion and garlic: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and diced onion. Sauté until the onion is translucent and the garlic is fragrant.
4. Cook the shredded tofu: Add the shredded tofu to the skillet and season with salt and pepper to taste. Stir gently to combine everything, then spread the tofu evenly across the pan. Allow to cook for 3 minutes without disturbing it. Flip sections of the shredded tofu to help it become golden. Continue cooking in 3-minute intervals, flipping sections each time, about 3-4 times total, until the tofu is golden and crispy in spots.
5. Add the Japanese BBQ sauce: Drizzle the hot & spicy Japanese BBQ sauce (or your favorite flavor of store-bought Japanese BBQ sauce!) over the tofu mixture. Gently fold the sauce into the tofu until evenly coated. Remove from heat and set aside uncovered.
6. Prepare the lettuce and toppings: While the tofu cools slightly, wash your butter lettuce or small romaine leaves and pat them dry. Shred the carrot and chop the scallions. Prepare as many lettuce leaves as you plan to serve.
7. Assemble the lettuce cups: Allow the tofu to cool for about 10 minutes. This helps prevent the warm tofu from immediately wilting the lettuce. Scoop a couple tablespoons of the tofu mixture into each lettuce leaf. Top with shredded carrots, scallions, and sesame seeds. Drizzle a small amount of the sesame-soy sauce over each lettuce cup. Serve immediately and enjoy!

Tips for Golden Shredded Tofu

Avoid constantly stirring it while it cooks. Spread the shredded tofu evenly across the skillet and let it cook for a few minutes before flipping sections.

Cooking it in 3-minute intervals gives the tofu time to brown and develop crispy edges.

After adding the Japanese BBQ sauce, remove the tofu from heat and leave it uncovered. Covering it can trap steam and soften the crispy texture.

Recipe Variations

Adjust the spice: Use a mild Japanese BBQ sauce if you prefer less heat.

Add avocado: sliced or diced avocado adds a creamy contrast to the tofu and crunchy vegetables.

Add cucumber: Thinly sliced cucumber is another fresh, crunchy topping.

Make it extra spicy: Add a little sriracha or chili crisp to the finished lettuce cups.

Turn it into a bowl: Serve the Japanese BBQ Tofu over rice instead of lettuce for a heartier meal.

Storage

Store leftover tofu separately from the lettuce and fresh toppings in an airtight container in the refrigerator for up to 3-4 days.

For the best texture, reheat the tofu in a skillet. Assemble the lettuce cups just before servings.

Frequently Asked Questions

What kind of tofu should I use?

Firm or extra firm both work well. Gently squeeze out some excess water before shredding.

What lettuce is best for lettuce cups?

Butter lettuce works especially well because the leaves naturally form little cups. Small romaine leave are another great option if you want something a little sturdier and crunchier.

Can I make these gluten-free?

Yes. Use gluten-free tamari or soy-sauce, and check that your store-bought Japanese BBQ sauce is gluten-free.

Are these vegan?

Yes! These Japanese BBQ tofu lettuce cups are completely plant-based as long as your store-bought Japanese BBQ sauce and other packaged ingredients are vegan.