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These Tofu Lettuce Wraps with Peanut Sauce are crunchy, flavorful, and are jam-packed with delicious goodness in each bite! They are super simple to make and make a great low-carb appetizer or light meal.
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Table of Contents
- Why You’ll Love this Tofu Lettuce Wrap with Peanut Sauce Recipe
- Ingredients Needed for Vegan Lettuce Wraps
- How to Make Tofu Lettuce Wraps
- Toni’s Tips for Making Tofu Lettuce Wraps with Peanut Sauce
- FAQs
- Serving Suggestions
- Storage Instructions
- More Light & Lovely Lettuce Wraps
- Tofu Lettuce Wraps with Peanut Sauce Recipe
Why You’ll Love this Tofu Lettuce Wrap with Peanut Sauce Recipe
These Thai-inspired vegan lettuce wraps are so easy to make! The fun of lettuce wraps is how mobile the are. That makes them perfect as a party appetizer, a potluck or picnic dish, or a light but satiating on-the-go lunch. This meatless recipe uses tofu crumbles (check out this guide to tofu) coated in a savory sauce, tossed with peanuts, bell pepper, and chestnuts, then loaded into crisp lettuce leaves for a yummy mix of flavors and textures.
This vegan version of lettuce wraps is lighter, budget-friendly, and low-calorie. This recipe is also quite versatile. If you like things a bit spicier, you can add some sriracha. If you want it ‘meatier’ and more substantial, you can add some mushrooms to the mix. Serve these with my Peanut Sauce, or switch it up with Japanese Carrot-Ginger Salad Dressing, Chili Cashew Sauce, or any of your favorite spring roll dips.
Ingredients Needed for Vegan Lettuce Wraps
How to Make Tofu Lettuce Wraps
Step 1: First, cook the vermicelli noodles according to packet instructions. Then run them under cold water in a colander and set aside.
Step 2: Meanwhile, in a small bowl, mix the ingredients for the peanut sauce. Stir together peanut butter, water, lime, soy sauce, sesame oil (if using), rice vinegar, sriracha or chili flakes (if using), sugar or other sweetener, ginger, and garlic.
Step 3: Next, cook tofu until all or most sides of the tofu cubes are golden. Then, add the peanut sauce to the pan. Cook until the tofu is fully covered with the sticky peanut sauce.
Step 4: Once everything is cooked, divide the noodles evenly on top of the lettuce leaves. Make sure you do not overfill. Finally, drizzle one tablespoon of peanut sauce over the noodles, and top with the tofu, evenly distributing it.
Toni’s Tips for Making Tofu Lettuce Wraps with Peanut Sauce
- Prep your tofu: Make sure to press and drain your tofu before crumbling them. This Guide to Tofu Pressing will show you everything you need to know.
- Use crisp lettuce: Use quality and fresh lettuce for the best results! The leaves should be crisp and bright-looking, and the cut end should be clean and green. They will hold their shape better and will be less likely to create a mess, this way.
- Try an ice bath: In case your lettuce leaves have wilted, an ice bath will work wonders in making them crisp again. Place the leaves in a bowl with water and ice and keep them there for about 20 minutes.
- Substitute the nuts: If you have a nut allergy, you can simply omit the peanuts or use pumpkin or sunflower seeds instead.
- Serve promptly: Place the filling in the lettuce right before serving them to prevent the leaves from getting soggy. Or you can serve them separately and let your guests scoop the filling themselves.
FAQs
The best way to keep lettuce fresh longer is to wrap it in moist paper towels and keep them in the crisper drawer of your fridge.
Absolutely! This recipe is because I used tofu which is an excellent source of protein. Also, lettuce is loaded with antioxidants and vitamins. This is a great dish for those looking to watch their calorie intake.
Yes! Vermicelli is made of rice, so is usually naturally gluten free (check the package to make sure.) Then make sure to use either a gluten-free soy sauce, or replace that with a substitute that doesn’t contain gluten, like coconut aminos.
Serving Suggestions
- Add toppings: Garnish the Tofu Lettuce Wraps with thinly sliced veggies like carrots, daikon, green onions, or cilantro. You can also sprinkle them with sesame seeds. To add some zest, you can add a squeeze of lemon juice before serving.
- Make it a meal: If you want to make this into an all-in-one meal, you can add rice, like this fried brown rice, Mediterranean couscous, or lemon-garlic quinoa.
- Use filling in creative ways: You can also use the tofu filling to make sandwiches (like in this tofu pesto sandwich), wraps (like in this cauliflower veggie wrap), or as toppings to your Buddha bowls.
- More appetizers: If you want a few more Asian-inspired appetizers to serve these with, try spring rolls, crispy wontons, tofu sushi, or blistered shishito peppers.
- Mains after starters: If using these as a starter, some recommended mains include tempeh kabobs, vegetable pad Thai or tofu pad Thai, peanut noodle salad, sweet potato fried rice, Thai red curry, or lemongrass tofu.
Storage Instructions
Once the Tofu Lettuce Wraps have been assembled, they should be consumed as soon as possible to keep the lettuce crisp.
Fridge: In case of leftovers, you can store the filling and lettuce separately in an airtight container in the fridge for about 3 days.
Reheat: You can re-heat the tofu filling in the microwave or over the stovetop. Just assemble the lettuce wraps when you are ready to eat.
More Light & Lovely Lettuce Wraps
Vegan Dinners
Vegan Black Bean Lettuce Wraps
Vegan Lunches
Vegan Tofu Larb Salad
Vegan Lunches
Vegetarian Lettuce Wraps (Beans & Corn)
Vegan Dinners
Jackfruit Lettuce Cups
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Tofu Lettuce Wraps with Peanut Sauce
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Ingredients
- 2 cups of cooked vermicelli noodles
- ½ cup of crunchy or creamy peanut butter
- ⅓ cup of warm water
- 1 lime, divided
- ¼ cup of soy sauce
- 2 tablespoons of sesame oil (optional)
- 2 tablespoons of rice vinegar
- 1-2 tablespoons of sriracha or chili flakes (optional)
- 1 tablespoon of sugar or sweetener of choice
- 1 tablespoon of ginger, minced
- 4 garlic cloves, minced
- 3 tablespoons of high heat oil
- 1 (16-ounce) block of super firm tofu, dried and cubed
- 1 head of butter lettuce, washed and dried
- ½ cup cilantro, chopped, for garnish (optional)
- ⅓ cup chopped peanuts, for garnish (optional)
- Sesame seeds, for garnish (optional)
- Sriracha, for garnish (optional)
- Lime, for garnish
Instructions
- Cook the vermicelli noodles according to packet instructions. Run them under cold water in a colander and set aside.
- In a small bowl, mix the peanut butter, water, juice of 1/2 a lime (save the other half for serving), soy sauce, sesame oil (if using), rice vinegar, sriracha or chili flakes (if using), sugar or other sweetener, ginger, and garlic. Mix well until all ingredients are fully combined and creamy. Set aside.
- Heat a large pan over high heat, add the oil, spread the oil all over the bottom of the pan and add the tofu. Cook until all or most sides of the tofu cubes are golden.
- Add half of the sauce to the pan with the tofu, mix well, lower the heat to a medium-low, and cook until the sauce becomes sticky. Continue to cook and occasionally gently mix to prevent burning. Cook until the tofu is fully covered with the sticky sauce and some of the sauce is slightly browning and looking crispy. Remove from the heat and set aside.
- Place 8 to 10 lettuce leaves on 1 or 2 platters or baking sheets. Place another lettuce leaf on top of each lettuce leaf. This will make a crunchier and more sturdy wrap.
- Divide the noodles evenly on top of the lettuce leaves. Make sure you do not overfill. Drizzle one tablespoon of dressing over the noodles, and top with the tofu – evenly distributing.
- Optionally, top with cilantro, chopped peanuts, and drizzle any remaining dressing.
- Serve immediately with small wedges of lime.
Notes
- Prep your tofu: Make sure to press and drain your tofu before crumbling them. This Guide to Tofu Pressing will show you everything you need to know.
- Use crisp lettuce: Use quality and fresh lettuce for the best results! The leaves should be crisp and bright-looking, and the cut end should be clean and green. They will hold their shape better and will be less likely to create a mess, this way.
- Try an ice bath: In case your lettuce leaves have wilted, an ice bath will work wonders in making them crisp again. Place the leaves in a bowl with water and ice and keep them there for about 20 minutes.
- Substitute the nuts: If you have a nut allergy, you can simply omit the peanuts or use pumpkin or sunflower seeds instead.
- Serve promptly: Place the filling in the lettuce right before serving them to prevent the leaves from getting soggy. Or you can serve them separately and let your guests scoop the filling themselves.
This is one of our go to recipes. It’s delicious!
Love that! It’s such an easy and tasty recipe!
Love this tofu wrap! So tasty!