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Sesame Soy Sauce Tofu Lettuce Wraps with edamame finished recipe with vegetables and sauce

Recipe

Sesame Soy Sauce Tofu Lettuce Wraps with edamame

JapaneseTofuDinnerLunchWeeknight MealsJapanDairy FreeVegetarian

Sesame Soy Sauce Tofu Lettuce Wraps with edamame uses Takesan Kishibori Soy Sauce 12.2 fl oz for a fast sauce-forward lettuce wraps with clear timing, simple ingredients, and weeknight-friendly steps.

Yield4 servings
Prep Time15 minutes
Cook Time22 minutes
Total Time37 minutes

This lettuce wraps is built around Takesan Kishibori Soy Sauce 12.2 fl oz, giving the dish salty, savory, fermented, and umami-rich. It is designed for busy cooks who want reliable timing, a clear sauce ratio, and a direct product guide for the key sauce.

Why this recipe works

The recipe keeps the sauce step simple: loosen the bottled sauce with a small amount of liquid, cook the protein first, add vegetables second, then finish with sauce at the end. This keeps the soy sauce glossy instead of burnt and helps the tofu stay tender.

Cookware, heat, and timing

Use a large skillet and cook over medium-high heat. Prep takes about 15 minutes and cooking takes about 22 minutes. Keep the ingredients close to the stove before you start because the final sauce step moves quickly.

Serving ideas

Serve this with 12 butter lettuce leaves, sliced scallions, sesame seeds, cucumber, and a simple salad. For more ideas, browse the soy sauce recipe and product category or the full recipe library.

Quick answer

For a reliable soy sauce lettuce wraps, use 2 tablespoons sauce for 1 pound of extra-firm tofu, cook in a large skillet over medium-high heat, and add the sauce during the final 1 to 2 minutes.

Ingredients

What you need

  • 1 pound extra-firm tofu
  • 2 tablespoons Takesan Kishibori Soy Sauce 12.2 fl oz
  • 1 tablespoon water or rice vinegar
  • 1 tablespoon neutral oil
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 3 cups edamame
  • 3 cups cooked rice or noodles
  • 2 scallions, sliced
  • 1 teaspoon toasted sesame seeds

Directions

How to make it

  1. Minute 0 to 5: Pat the tofu dry, cut it into bite-size pieces, and set out the large skillet.
  2. Minute 5 to 8: Whisk Takesan Kishibori Soy Sauce 12.2 fl oz with 1 tablespoon water or rice vinegar, garlic, and ginger until the sauce looks smooth and pourable.
  3. Minute 8 to 10: Warm 1 tablespoon oil in the large skillet over medium-high heat until the oil looks glossy but is not smoking.
  4. Minute 10 to 17: Cook the tofu, stirring or turning as needed, until it is golden at the edges.
  5. Minute 17 to 22: Add the edamame and cook 3 to 5 minutes, stirring often, until the vegetables are bright and tender-crisp.
  6. Minute 22 to 37: Pour in the sauce mixture and simmer 1 to 2 minutes until glossy, then spoon into lettuce leaves with scallions and sesame seeds.

Tips

Make it yours

  • Cookware: use a large skillet so the food has enough room to brown instead of steam.
  • Heat: keep the pan at medium-high heat; lower it if the sauce starts to darken before the food is cooked.
  • Flavor adjustment: add 1 teaspoon extra sauce at the end for stronger flavor, or add water 1 tablespoon at a time if it tastes too salty or thick.
  • Shopping note: use the Amazon product link on the sauce guide to confirm current price, delivery speed, and availability.

Where to buy

Shop key ingredients

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