Moo Shu Tofu Lettuce Wraps

Name: Moo Shu Tofu Lettuce Wraps with Red Cabbage & Sriracha-Lime Mayo
Total time: 20 min
Yield: 2
Cuisine: East Asia
Ingredients: 1 unit Baby Lettuce; 1 ounce Sweet Thai Chili Sauce; 4 tablespoon Sweet Soy Glaze; 2 tablespoon Mayonnaise; 4 ounce Shredded Red Cabbage; 1 unit Lime; 1 unit Tofu; 1 teaspoon Sriracha; 2 tablespoon Hoisin Sauce; Cooking Oil; Salt; Pepper

with Red Cabbage & Sriracha-Lime Mayo

Recipe Development TeamUpdated on September 18, 2025

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This saucy, sweet, and spicy dish is ready in just 20 minutes—that’s faster than it takes to order in! Ground pork is seared with crisp cabbage, then simmered in a bold, punchy sauce of hoisin, Thai chili sauce, sweet soy glaze, and lime juice. It’s all spooned into crisp baby lettuce leaves and drizzled with Sriracha mayo plus a bright and tangy squeeze of lime.

Tags:

Veggie

•Carb Conscious

•Fiber Powered

•Quick

•Easy Prep

Allergens:

Sesame

•Soy

•Wheat

•Eggs

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

1 unit

Baby Lettuce

1 ounce

Sweet Thai Chili Sauce

4 tablespoon

Sweet Soy Glaze

(Contains: Sesame, Soy, Wheat)

2 tablespoon

Mayonnaise

(Contains: Eggs)

4 ounce

Shredded Red Cabbage

1 unit

Lime

1 unit

Tofu

(Contains: Soy)

1 teaspoon

Sriracha

2 tablespoon

Hoisin Sauce

(Contains: Soy, Wheat)

Not included in your delivery

Cooking Oil

Salt

Pepper

Nutrition Values

/ per serving

Calories470 kcal

Fat24 g

Saturated Fat4 g

Carbohydrate43 g

Sugar30 g

Dietary Fiber9 g

Protein22 g

Cholesterol30 mg

Sodium1050 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Small Bowl

•Large Pan

Instructions

PDF

• Wash and dry produce. • Quarter lime. Trim and discard root end from lettuce; separate leaves; thinly slice 1-2 small center leaves.

• In a small bowl, combine mayonnaise, juice from one lime wedge (two wedges for 4 servings), salt, pepper, and as much Sriracha as you like. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

• Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Stir in cabbage; cook, stirring occasionally, until just tender, 2-3 minutes. • Add hoisin, chili sauce, and 2 1⁄2 TBSP sweet soy glaze (5 TBSP for 4 servings) (be sure to measure the sweet soy glaze—we sent more!). Stir until thoroughly combined. • Turn off heat. Stir in juice from two lime wedges (four wedges for 4). Taste and season with salt and pepper.

• Divide lettuce leaves between plates; fill with shredded lettuce and moo shu pork. Drizzle with Sriracha-lime mayo and serve with any remaining lime wedges on the side.