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Hodo Miso Tofu Lettuce Wraps with Quick-Pickled Veggies

We love a recipe that punches well above its weight, and these crunchy lettuce cups are no exception. Our go-to protein pick is Hodo’s organic, umami-rich Miso Tofu, but you can easily sub in chicken, beef, or another favorite to cater to any meat-lovers at the table. The choice is all yours—why not go with both?

Get the recipe for Hodo Miso Tofu Lettuce Wraps with Quick-Pickled Veggies: 

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Hodo Miso Tofu Lettuce Wraps with Quick-Pickled Veggies

  • Author: Misfits Market



For the quick-pickled veggies:

  • 2 carrots, sliced into thin matchsticks
  • 1 persian cucumber, sliced into thin matchsticks
  • 2 tablespoons rice vinegar
  • 1 teaspoon kosher salt
  • ½ teaspoon granulated sugar
  • ½ teaspoon white sesame seeds, toasted

For the Hodo Miso Tofu wraps:

  • 2 tablespoons olive oil
  • 1 pack Hodo Miso Tofu, cut into 1-inch cubes
  • 8 butter lettuce leaves

For the chicken wraps:

  • 2 tablespoons olive oil
  • 4 boneless skinless chicken thighs, sliced into ½-inch pieces
  • 1 tablespoon white miso paste
  • 1 teaspoon kosher salt
  • 1 teaspoon sesame oil
  • ½ teaspoon Chinese five spice powder


  1. For the pickled veggies: Add sliced carrots, cucumber, rice vinegar, salt, sugar, and sesame seeds to a small bowl and massage to fully coat. Set aside.
  2. If using Hodo Miso Tofu: Heat oil in a large pan over medium-high heat. Add Hodo Miso Tofu to the pan and sear all sides for about 2 minutes each until caramelized and browned all over.
  3. If using chicken: Add chicken, miso paste, salt, sesame oil, and five spice to a medium bowl and mix to combine. Heat oil in a large pan over medium-high heat and cook chicken until golden on both sides and cooked through, 7-10 minutes.
  4. To assemble: Divide either tofu or chicken over lettuce, then top with the pickled veg. Serve immediately.

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Hungry for more? Try these other recipes featuring tofu:

Fried Tofu Katsu Bowl

Dairy-Free Tofu- Chocolate Mousse

Coconut Curry Noodle Soup with Tofu