Boston University Sargent Choice Nutrition Center

Thai Tofu Lettuce Wraps

5 servings (2 lettuce wraps each)

Lettuce Wraps

20 Napa cabbage leaves
10 oz firm light tofu, drained
1 cup fresh bean sprouts
1 cup cabbage, shredded
1 cup carrots, julienned
1/4 cup fresh basil, chopped
2 Tbsp ginger, minced
2 cloves garlic, minced
5 cups brown rice, cooked
2 Tbsp orange zest
2 Tbsp sesame seeds
2 Tbsp sesame oil

Orange Tahini Sauce

1/4 cup sesame tahini
1/2 cup orange juice
1/4 cup orange zest
1 clove garlic, minced
1 tsp coriander
1 tsp pepper

Spicy Citrus Sauce

1/4 cup fresh lime juice
4 Thai chilies, finely chopped
2 cloves garlic, minced
1 Tbsp palm sugar
2 tsp fish sauce


1. Mix tofu, sprouts, cabbage, carrots, basil, ginger, and garlic in large bowl.

2. Blanch cabbage leaves in boiling water for 3 minutes. Drain and run under cold
water to stop further cooking. Dry thoroughly with paper towels.

3. Align 1 cabbage leaf to overlap half of another leaf. Scoop ½ cup tofu mixture
onto leaves. Roll tightly.

4. Wisk orange tahini and spicy citrus sauce ingredients in separate bowls.

5. Cook brown rice according to package directions. Add orange zest, sesame
seeds, and sesame oil to rice after it is cooked.

6. Serve 2 wraps with 1/8 cup of each dipping sauce and 1 cup brown rice.

Nutrition Facts

Per serving:
Calories 550
Fat 19 g
Saturated Fat 2.5 g
Protein 25 g
Carbohydrate 75 g
Fiber 11 g
Sodium 280 mg
Serving size, approximately

2 wraps (1 cup vegetables):
1 cup brown rice
2 oz tofu
1/4 cup dipping sauce

*Special thanks to Dietetic Intern Bill Nadeau & Executive Chef Chris Bee for creating this delicious recipe!