Tofu Katsu Sushi Lettuce Wraps (Vegan + GF)

[This Tofu Katsu Sushi Lettuce Wraps post is sponsored by Cauldron Foods! All opinions are my own.]

These Tofu Katsu Sushi Lettuce Wraps are:

• satisfying
• flavourful
• packed with plant-based goodness!

Ever since I posted these Muffin Tin Sushi Cups, I’ve been thinking up other fun new twists on sushi recipes.

I’ve been really into lettuce wraps recently, so considered making a sushi lettuce wrap situation…but I wasn’t sure what to fill them with. The idea of a lettuce wrap filled just with rice and raw veggies seemed a little boring and I wanted to make sure there were plenty of contrasting flavours and textures.

This got me thinking about about tofu katsu: it’s moist and tender on the inside and super crispy on the outside, and goes so well with sticky rice and fresh, crunchy veggies.

Obviously you can’t make good tofu katsu without a delicious firm tofu, my absolute favourite being this Cauldron Foods Original Organic Tofu.

It’s made with non-GM ingredients, is available in most supermarkets in the UK, and is both firm and moist in texture. Absolutely perfect for making yummy tofu treats like this tofu katsu.

And yes, I did just put the words ‘tofu’ and ‘treat’ together, because tofu CAN be a treat if you cook it right! And what better way to eat it than coated in wonderfully crispy, crunchy, golden-brown breadcrumbs.

Especially when you can enjoy said crispy tofu without getting out your deep fat fryer…

Yes that’s right, there’s no deep-frying required at all! I tested out lots of different ways to make this tofu katsu, so you can choose which method you prefer depending on your dietary requirements and how healthy you want to be. You can either:

• Shallow-fry in about 1cm of oil
• Pan-fry in a small amount of oil
• Bake in oven with a tiny amount of oil added
• Bake in the oven oil-free (this worked surprisingly well)
• Cook in your air-fryer if you’re lucky enough to own one!

My preferred method, which has a  good balance of speed, deliciousness and healthiness, is the second option: to pan-fry them in a small amount of oil.

Panko breadcrumbs work really well for this tofu katsu, but if you’re gluten-free you can:

• Make your own breadcrumbs by crumbling up gluten-free bread with your hands or in a food processor
• Use shop-bought gluten-free breadcrumbs
• Use crushed gluten-free cornflakes

Once you’ve got your tofu katsu, all you need is some cooked rice (you can use sticky Japanese sushi rice or brown rice) and fresh veggies and you’re ready to fill your lettuce wraps!

In terms of veggies, you can use anything you want really. My suggestions include:

• Carrots
• Cucumber
• Avocado
• Purple cabbage
• Sweet red peppers
• Cress
• Raw zucchini (courgette)

There would really be no point in eating these Tofu Katsu Sushi Lettuce Wraps if you didn’t have a delicious dipping sauce, right?

In Japan, katsu is usually eaten with a brown sauce-like condiment. It has a lovely combination of salty, sweet and sour flavours, and goes really well with crispy, deep-fried foods.

So, I came up with an easy 5-ingredient katsu sauce-inspired condiment. It’s much easier to make, tastes just as delicious as the traditional version, and is much healthier too.

It’s made with miso, which adds a tangy saltiness, soy sauce (or tamari) for extra umami flavour, vinegar for a little sharpness, agave syrup for sweetness and black pepper for a little kick. It’s insanely flavourful and so addictive, and really takes these Tofu Katsu Sushi Lettuce Wraps to the next level!

These Tofu Katsu Sushi Lettuce Wraps are surprisingly filling, so they’re perfect for lunch or dinner. They also work really well for dinner parties – you can lay out all the ingredients and let your guests make their own. They can also look pretty impressive laid out as an appetiser.

I really hope you’ll love these Tofu Katsu Sushi Lettuce Wraps as much as I do. You might also like my:

• Lazy Falafel Lettuce Wraps
• Mediterranean Chickpea “Tuna” Pittas
• Vegan Egg Mayonnaise Salad
• Lazy Samosa Lettuce Cups
• Vegan “Crispy Duck” Lettuce Wraps
• Chickpea Mayonnaise Salad Sandwich 

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.

5 from 1 vote

Print

Tofu Katsu Sushi Lettuce Wraps (Vegan + GF)

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

 

These Tofu Katsu Sushi Lettuce Wraps are satisfying and flavourful, and packed with plant-based goodness.

Course: Appetizer, Main Course

Servings: 36 lettuce wraps*

Calories: 207 kcal

Ingredients

For the tofu katsu:

• 400 g (14oz) Cauldron Original Tofu** (or any firm tofu)
• 4 heaped teaspoons gluten-free flour (sub plain flour if not gluten-free)
• 40 ml (1/5 cup) water
• Salt + pepper, to taste
• 30 g (1oz) panko breadcrumbs*** (see notes for gluten-free options)
• 3 tablespoons rapeseed or vegetable oil**** (see notes for oil-free and baked options)

For the sauce:

• 1 tablespoon miso (ensure gluten-free if necessary)
• 3 tablespoons soy sauce (or tamari if gluten-free)
• 1 tablespoon apple cider vinegar (ensure gluten-free if necessary)
• 1 tablespoon agave syrup (or sub any other sweetener)
• Pinch ground black pepper, to taste

To serve:

• 36 lettuce leaves (Romaine, Cos or butterhead lettuce work well)
• 2.5 cups cooked rice (Japanese sushi rice or brown rice)
• Carrots, peeled and sliced into thin matchsticks
• Cucumber, sliced into thin matchsticks
• Avocado, thinly sliced
• Purple cabbage, thinly sliced
• Cress
• Raw zucchini (courgette), sliced into thin matchsticks
• Sweet red pepper, sliced into thin matchsticks

Instructions

For the tofu katsu:

1. Drain and rinse tofu and pat dry with a paper towel 

2. Cut the block of tofu into thirds horizontally, then each piece into 6 small rectangles 

3. Mix together the flour and water in a bowl

4. Mix the breadcrumbs with salt + pepper and lay out onto a plate 

5. Dip a piece of tofu into the flour and water mixture, then coat with the breadcrumbs. Transfer onto a large plate 

6. Repeat for the rest of the tofu

7. Heat up oil in a large frying pan and cook on a medium heat for about 15 minutes, occasionally turning over the pieces until crispy and golden 

8. Transfer onto a plate lined with a paper towel to soak up the excess oil

For the sauce:

1. Mix together all ingredients for the sauce in a small bowl. Taste and adjust seasonings if necessary

To serve:

1. Lay out lettuce leave on a plate

2. Add about a heaped tablespoon of rice and a piece of tofu to each one, along with vegetables of choice

3. Serve with the sauce for dipping/drizzling 

Recipe Notes

*36 lettuce wraps serves around 4 people

***Panko breadcrumbs work really well for this tofu katsu, but if you’re gluten-free you can:

• Make your own breadcrumbs by crumbling up gluten-free bread with your hands or in a food processor
• Use shop-bought gluten-free breadcrumbs
• Use crushed gluten-free cornflakes

****I tested out lots of different ways to make this tofu katsu, so you can choose which method you prefer depending on your dietary requirements and how healthy you want to be. You can either:

• Pan-fry in a small amount of oil - this is the method stated above.
• Shallow-fry in about 1cm of oil - similar cooking time to the method stated above.
• Bake in oven with a tiny amount of oil added - lay out tofu katsu pieces on a baking tray, drizzle over a small amount of oil or spray with oil. Bake at 180 degrees (350 degrees) for about 15 minutes, or until crispy and golden brown. 
• Bake in the oven oil-free (this worked surprisingly well) - lay out tofu katsu pieces on a baking tray. Bake at 180 degrees (350 degrees) for about 15 minutes, or until crispy and golden brown. 
• Cook in your air-fryer if you’re lucky enough to own one! 

Thank you very much to Cauldron Foods for sponsoring this post, and thank you for supporting the brands that support Rhian’s Recipes!