Tofu Lettuce Wraps with Peanut Sauce

5 from 46 votes

These Tofu Lettuce Wraps are crunchy, flavorful, and are jam-packed with delicious goodness in each bite! They are super simple to make and would be great as low-carb appetizers or snacks. This meatless recipe uses tofu crumbles coated in a savory sauce, tossed with peanuts, bell pepper, and chestnuts, then nestled in crisp lettuce leaves for a yummy mix of flavors and textures.

Prep Time2 20

Cook Time15

Total Time35

Course: Dinner

Cuisine: Asian

Diet: Vegan

Servings: to 10 small wraps

Calories: 492kcal

Author: Toni Okamoto

Equipment

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

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 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.

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.

Nutrition