Napa cabbage wraps -- big, crunchy leaves of napa cabbage stuffed with a flavorful tofu-mushroom filling -- are an easy, delicious spin on lettuce wraps!
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Like lettuce, napa cabbage is light and crunchy. The leaves have a slightly bitter taste that contrasts like a dream with with the savory tofu filling that you stuff into these napa cabbage wraps!
I love the combination of the warm filling with the crunchy, cold napa cabbage and fresh toppings.
If you don't have napa cabbage, you can use lettuce instead. The filling works great for lettuce wraps, too!
These make a great light lunch or dinner. I love them with a side of sesame udon noodles!
Ingredients and substitutions
- seasoned rice vinegar - Adds flavor and acidity to the tofu-mushroom filling.
- soy sauce - Low-sodium is fine. This is also for making the filling.
- ginger and garlic - I'm using fresh, but you can use an equivalent amount of powdered/ground garlic and ginger instead.
- toasted sesame oil - Another filling seasoning. It gives everything such an amazing flavor and keeps it from sticking when you cook it in the pan.
- mushrooms - I am using baby Bellas. You can use cremini or button mushrooms instead.
- extra firm tofu - Pressed and grated tofu combined with the mushrooms makes the hearty filling.
- cornstarch - This helps the sauce thicken in the seasoning and helps the filling get a little bit crisp.
- napa cabbage - A head of napa cabbage will have more than enough leaves to make the wraps.
- cilantro and green onion - For topping.
How to make napa cabbage wraps
In a small bowl, whisk together the vinegar, soy sauce, garlic, ginger, and sesame oil.
Use the large side of a box grater to grate your block of tofu.
In a large bowl, combine the tofu, mushrooms, and sauce mixture. Toss to coat, then add the cornstarch and toss again.
Heat a large, nonstick frying pan over medium-high heat, and add the tofu mixture along with all of the liquid from the bowl. Let the tofu cook, stirring occasionally, until the liquid cooks down and the filling is a little bit browned, about 12 to 15 minutes.
Transfer to a serving bowl and toss with the chopped green onion.
Divide the filling between your plates along with two to three napa cabbage leaves per plate. Serve the toppings in separate bowls on the side.
To assemble, spoon about three tablespoons of filling into a cabbage leaf, add toppings of choice, fold, and eat.
Helpful tips
- Press your tofu while you prep the other ingredients to save time. I wouldn't skip pressing -- it will be much easier to grate the tofu if you press it.
- No need to add oil to the pan. The oil and other liquid from the sauce will be plenty to cook the tofu and mushroom without adding any extra.
Storage directions
If you have leftovers, store everything separately in the fridge. It will keep for three to five days.
Frequently asked questions
Napa cabbage - aka Chinese cabbage - is a cruciferous veggie, like kale or bok choy. It grows in a cluster, sort of like bok choy does, but the leaves aren't as thick, and they're more tightly clustered together.
It has a nice crunch and a slightly bitter flavor, though not as bitter as red or green cabbage.
You sure can! It oftens when you cook it, and it's more crunchy with a stronger flavor raw. I've been eating it raw in these napa cabbage wraps and in slaws for years.
More easy tofu dinners
📖 Recipe
Napa Cabbage Wraps
Ingredients
For the filling
- 3 tablespoons seasoned rice vinegar or lime juice
- 3 tablespoons soy sauce
- 3 cloves garlic minced
- 2 tablespoons minced ginger
- 2 tablespoons toasted sesame oil
- 14 to 16 ounces extra firm tofu pressed for at least 10 minutes
- 1 cup baby bella mushrooms coarsely chopped
- 2 teaspoons cornstarch or potato starch
For wrapping
- 1 chopped green onion plus more, for topping
- 4 to 8 Napa cabbage leaves depending on the size
- crushed peanuts or sesame seeds
- chopped fresh cilantro
Instructions
Make the filling.
- In a small bowl, whisk together the vinegar, soy sauce, garlic, ginger, and sesame oil.
- Use the large side of a box grater to grate your block of tofu.
- In a large bowl, combine the tofu, mushrooms, and sauce mixture. Toss to coat, then add the cornstarch and toss again.
- Heat a large, nonstick frying pan over medium-high heat, and add the tofu mixture along with all of the liquid from the bowl. Let the tofu cook, stirring occasionally, until the liquid cooks down and the filling is a little bit browned, about 12 to 15 minutes. Transfer to a serving bowl and toss with the 1 chopped green onion.
Assemble the wraps.
- Divide the filling between your plates along with 2 to 3 Napa cabbage leaves per plate. Serve the toppings in separate bowls on the side. To assemble, spoon about 3 tablespoons of filling into a cabbage leaf, add toppings of choice, fold, and eat.
Cadry
This sounds so good! Whenever we go to PF Chang's, which isn't often, I like to get their lettuce wraps. I'd love to have them more often. And this is the perfect way to do it - make them myself! Thanks for including the sesame noodles recipe too!
Becky Striepe
I think PF Chang's was the first place I ever had lettuce wraps!
Dianne
I'm with you – I love lettuce wraps but I don't make them nearly as much as I should. I love that you used napa cabbage in this recipe!
Becky Striepe
Thank you, Dianne! With the romaine recalls that seem to keep popping up, I'm afraid to do lettuce!