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Cactus Club’s Tofu Lettuce Wraps (Copycat Recipe!)

4 Mins read

Now you would think that this recipe would be easier because I’ve done the Chicken Lettuce Wraps and Crispy Tofu Bowl videos before.

And while most of the components of this recipe is extremely similar like the crispy tofu, the spicy yogurt, and the chilli sauce…the actual sauce for the tofu had me stumped for a while because I couldn’t get the sweet heat right.

And through trying literally every ingredient and combo in my kitchen, I’ve found that green chilles is what gives this recipe it’s depth! I found the CC sauce kind of salty, but it’s very easy to add more with soy sauce and you can also adjust the spice levels.

How To Serve This Tofu Lettuce Wraps Recipe 

This recipe is served with 2 sauces: 

One is a Korean Chilli Vinegar and the second sauce is a spicy yogurt. They are both worth it to make and takes about 5 minutes to put together!

This wrap also has a number of toppings including cilantro, green onion, peanuts and fried wontons.   

I served them on a long plate (similar to Cactus Club) that I bought from Fable and then topped everything on the plate and put the sauces on the side. 

Tofu Lettuce Recipe Tips 

The secret to crispy tofu on the outside and soft on the inside is to use Medium-Firm Tofu and Corn Starch. You can use other types of tofu but it will be more dry or easily fall apart.

This works really well with shrimp if you are not a tofu person or if someone in your family or friend group is vegetarian and the others aren’t!

The spicy yogurt is usually made with a specific ranch packet called Uncle Dan’s Ranch Seasoning. I have also provided a copycat of that recipe below as it’s mostly available in BC/Canada. Optional but I also added 5 Spice powder to the spicy yogurt to enhance the spice and tie in the asian flavours! 



The Tofu Lettuce Wraps Recipe


Makes 2 Servings (About 6 Wraps) 

Crispy Tofu

1 Package of 3 Oz (85g), Medium Firm Tofu, Cut into 1 Inch Cubes
1/4 Cup of Corn Starch
1/4 Cup Vegetable Oil

Tofu Sauce Sauce

1.5 Tbsp Mirin,
2 Tbsp Canned Green Chillis
2 Tbsp Dark Soy
2 Tbsp Light Soy Sauce
2.5 Tbsp Chilli Sauce
2.5 Tbsp Rice Vinegar
3.5 Tbsp of Honey

Corn Starch Slurry 
1 1/2 Cup of Water (Add more if required to thin out sauce)
1 Tbsp Corn Starch

Korean Vinegar  

1/4 Cup of Rice Vinegar
1 Tbsp Goguchang
1/2 Tsp  Honey
1/2 Tsp Lemon juice

Spicy Yogurt
2 Tbsp of Plain Yogurt
2 Tbsp of Mayo
1/4 Tsp Garlic Powder
1/4 Tsp Lemon Juice
1/2 Tsp Smoked Paprika
1/2 Tsp Cayenne
1/2 Tsp Rice Vinegar
1/2 Tsp Dill (Fresh is best but dried works too!)
Optional: 1/2 Tsp of 5 Spice Powder

Additional Wrap Ingredients 

1/2 Iceberg Lettuce
1 Tbsp of Black and White Sesame Seeds
3 Wonton Wrappers (Cut into strips)
1/4 Cup of Roasted Peanuts
6 Sprigs of Cilantro (or as preferred)
3 Green Onions Cut into thirds (or as preferred)


  1. Prepare the topping ingredients by cutting up the wonton wrappers, roasting the peanuts, cilantro, and green onions.
  2. Cut the Tofu into 1 inch pieces and evenly coat with Corn Starch. I like to put it in a shallow bowl and shake it so it is evenly coated. Start heating up the oil to cook and cook the tofu on medium heat on all sides until it’s brown. Once it is, use the remaining heat and oil to brown the wonton wrappers. 
  3. Open the can of Sweet Green Chiles and although it already roughly cut, I like to take a pair of scissors and finely cut it some more.
  4. Combine all the ingredients in the tofu sauce in a bowl and then put it int a saucepan to cook together on low medium heat for about a minute. 
  5. Next add the Corn Starch Slurry and bring the mixture to a boil, stirring constantly, then reduce the heat to low and simmer for 2-3 minutes or until the sauce has thickened. Let it cool as it will thicken more once it has cooled. Feel free to add more water and then let it cool if it has thickened too much.
  6. To make the Korean vinegar, mix together the rice vinegar, gochujang, honey, and lemon juice in a small bowl.
  7. To make the spicy yogurt, mix together the plain yogurt, mayonnaise, garlic powder, lemon juice, smoked paprika, cayenne pepper, rice vinegar, and dill in a small bowl.
  8.  Once the sauce has slightly cooled, add it to the crispy tofu.
  9. Divide the tofu evenly among the lettuce leaves. Top each lettuce wrap with sesame seeds, wonton strips, peanuts, cilantro, and green onions.
  10. Drizzle the sweet chili sauce and Korean vinegar over the top of the wraps. Serve with the spicy yogurt on the side. Enjo and