Crispy lettuce tacos with tofu and Vietnamese flavors

Now it’s time to wrap all things good in crisp lettuce leaves: marinated tofu, vibrant Vietnamese flavors, and plenty of fresh crunch.

Text and photos: Suvi Kesäläinen

DIFFERENT TAKES on Asian-style tacos have been trending in recent years. This recipe goes a little lighter: the classic taco fillings may be delicious, but they can also be quite heavy. So for now, let’s skip the breaded tofu and creamy mayo-based sauces.

Instead, the salad tacos are filled with marinated, crumbled tofu, pan-fried until golden. The taco shell is swapped for crisp lettuce leaves, and the finishing touch is a Vietnamese nuoc cham sauce (nước chấm), a recipe worth keeping on hand. Served as a dip, the sauce is simple yet perfectly balanced, combining sour, salty, sweet, and spicy notes.

Carrot pickle is another Vietnamese classic you won’t want to skip. It brings crunch, brightness, and a pleasant tang to the dish, and it’s also a traditional filling in the Vietnamese bánh mì sandwich. I often take this recipe a step further by turning the tofu and pickles into a simple lunch, tucked into bread.

Don’t be intimidated by the fairly long ingredient list. You can think of this recipe in two ways: prep the tofu, carrot pickle, and sauce ahead of time and keep them in the fridge for quick weekday lunches, then all that’s left is to pan-fry the tofu. Or save the salad tacos for the weekend and slow down, enjoying the chopping, mixing, and a good playlist.

For the salad base, choose small lettuces with sturdy leaves, such as Little Gem or mini romaine. For the rice, go with what you like. Brown rice, jasmine rice, or sushi rice all work well.

And if you happen to stop by an Asian grocery store, it’s worth picking up the herbs there: they stay fresh much longer than supermarket herbs, and the price is often more reasonable, too.

Recipe: Salad tacos (serves 4)

Ingredients:

Tofu

• 14 oz (400 g) firm tofu

• ½ cup hoisin sauce (100 ml)

• ½ cup soy sauce (100 ml)

• 2 tbsp rice vinegar

• 1 garlic clove, grated

• 1 tsp toasted sesame oil

• 2 tbsp neutral oil (such as canola oil), for frying

Carrot pickle

• 3 carrots

• 3½ oz (100 g) daikon radish (or radishes)

• ½ cup hot water (100 ml)

• 3 tbsp sugar

• 3 tbsp vinegar

• ½ tsp salt

Nuoc Cham

• ½ cup hot water (100 ml)

• 2½ tbsp sugar

• 2 tbsp freshly squeezed lime juice

• 2½ tbsp fish sauce

• 1 garlic clove, grated

• Finely chopped fresh red chili, to taste

To serve
Cooked rice, crushed peanuts, crisp lettuce leaves, cilantro and/or mint

Instructions:

You can prepare the pickle ahead of time and store it in the fridge. Julienne the peeled carrots and daikon (or radishes). Transfer to an airtight jar and pour over the water, sugar, vinegar, and salt. Shake well and let pickle in the refrigerator.

In a bowl, mix together the marinade ingredients. Crumble the tofu into coarse pieces using your fingers and gently fold in the marinade. Let marinate for at least 30 minutes.

While the tofu marinates, make the nuoc cham. In a bowl, combine the hot water and sugar, stirring until the sugar dissolves. Add the lime juice, fish sauce, grated garlic, and chili to taste. Mix well and taste, adjusting with more lime juice or fish sauce if needed.

Wash and thoroughly dry the lettuce leaves. Pan-fry the tofu in a little oil until golden and crisp. The key to crispness is not stirring too much, so let the tofu brown undisturbed before turning.

To assemble, spoon rice, tofu, carrot pickle, peanuts, and herbs onto the lettuce leaves. Either dip the wraps into the nuoc cham or spoon the sauce over the top to finish.

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Published on 30 Dec, 2025