Crispy Tofu Banh Mi Lettuce Wraps

Meet your new favorite way to crush a craving: Crispy Tofu Banh Mi Lettuce Wraps. This dish takes everything people love about the classic Vietnamese Banh Mi — the pickled veggies, the zesty mayo, the bright herbs — and wraps it up in a crisp, cool leaf of lettuce for a light, flavor-bomb version that doesn't skimp on satisfaction.

The tofu is seasoned and pan-crisped until golden and tender, then layered with quick-pickled carrots and radishes, cucumber ribbons, spicy mayo, and tons of fresh cilantro. Every bite hits you with crunchy, creamy, spicy, sweet, and sour notes all at once.

Ingredients:

For the tofu:

• 1 (14-ounce) block extra-firm tofu, pressed and sliced into batons

• 2 tablespoons soy sauce or tamari

• 1 tablespoon sesame oil

• 1 tablespoon cornstarch

• 1 tablespoon vegetable oil (for frying)

For the pickled vegetables:

• 1 cup julienned carrots

• 1 cup julienned daikon radish (or regular radish)

• ½ cup rice vinegar

• ½ cup water

• 2 tablespoons sugar

• 1 teaspoon salt

Other ingredients:

• 1 head butter lettuce (or Boston lettuce), leaves separated

• 1 small cucumber, sliced into thin ribbons

• Fresh cilantro sprigs

• Sliced jalapeño (optional, for heat)

For the spicy mayo:

• ¼ cup mayonnaise

• 1-2 tablespoons sriracha (adjust to taste)

• 1 teaspoon lime juice

Instructions:

1. Quick-Pickle the Veggies: In a bowl, whisk together rice vinegar, water, sugar, and salt. Add carrots and radishes. Let them sit while you prep everything else, stirring occasionally.

2. Prepare the Tofu: Toss tofu batons with soy sauce, sesame oil, and cornstarch until evenly coated.

3. Cook the Tofu: Heat vegetable oil in a nonstick skillet over medium-high heat. Add tofu in a single layer and cook, turning occasionally, until golden brown and crispy on all sides. Set aside.

4. Make the Spicy Mayo: In a small bowl, stir together mayonnaise, sriracha, and lime juice. Taste and adjust heat as needed.

5. Assemble the Wraps: Lay out lettuce leaves. Spread a little spicy mayo inside each one. Top with crispy tofu, pickled veggies, cucumber ribbons, cilantro, and jalapeño slices if using.

6. Serve: Eat immediately, with extra spicy mayo for dipping.

Recipe Tips:

• Press your tofu well: It makes all the difference in crispiness.

• Short on time? Use pre-pickled veggies or even coleslaw mix tossed with vinegar and sugar.

• Make it a party: Set up a DIY wrap bar with all the toppings.

Why You'll Love It: These Banh Mi Lettuce Wraps are impossibly fresh, crunchy, and satisfying — the kind of meal that feels like pure sunshine. They're bold without being heavy, playful without being complicated, and customizable to every craving on the table.