Crispy Tofu Lettuce Wraps with Peanut Sauce
User Reviews
5
48 reviews
Excellent
-
Prep Time
55 mins
-
Cook Time
20 mins
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Total Time
1 hr 15 mins
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Servings
10 (Lettuce Wraps)
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Calories
160 kcal
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Course
Main Course, Appetizer
Crispy Tofu Lettuce Wraps with Peanut Sauce
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Crispy Tofu Lettuce Wraps feature pressed extra-firm tofu marinated in tamari, chili garlic sauce, sesame oil, and maple syrup, then coated with cornstarch and baked until crisp. The wraps are served with a creamy peanut sauce made from peanut butter, tamari, maple syrup, chili sauce, lime juice, and water. Fresh vegetables and lettuce or cabbage leaves provide a crisp, fresh contrast and make the wraps handheld and easy to enjoy.
Description
The recipe begins by pressing tofu to remove moisture, which helps achieve crispness when baked. After pressing, the tofu is cut into cubes and marinated in a blend of tamari, chili garlic sauce, sesame oil, and maple syrup, which imparts savory, spicy, and sweet flavors. The tofu cubes are then coated with cornstarch to create a crispy outer texture and baked at 400°F until golden. Meanwhile, a peanut sauce is prepared combining peanut butter, tamari or coconut aminos, maple syrup, chili garlic sauce, lime juice, and water, whisked together to a smooth, pourable consistency. The tofu, sauce, and thinly sliced fresh vegetables such as carrots, radish, green onion, and bean sprouts are served in crisp lettuce or cabbage leaves, garnished optionally with cilantro or Thai basil, creating handheld wraps that balance creamy, spicy, and crunchy elements. The recipe yields about 50 tofu pieces, which make approximately 10 lettuce wraps.
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Ingredients
TOFU
- 14 ounces tofu see instructions for pressing, extra-firm, pressed
- 3 Tbsp tamari use tamari for gluten-free eaters, or soy sauce
- 2 tsp Chili garlic sauce (reduce or omit for less heat)
- 1 tsp sesame oil plus more for cooking, toasted
- 2 tsp maple syrup
- 5-6 Tbsp cornstarch
PEANUT SAUCE
- 1/2 cup peanut butter or almond butter or sunflower butter, salted, creamy
- 1-2 Tbsp tamari or sub coconut aminos* but add slightly more as it’s less salty, or soy sauce
- 1-2 Tbsp maple syrup (plus more to taste)
- 1-2 tsp Chili garlic sauce (or 1 red Thai chili, minced // or 1/4 tsp red pepper flake // adjust to preferred spice level)
- 2-3 Tbsp lime juice
- 3-4 Tbsp water (to thin)
FOR SERVING
- 1 cup vegetables e.g. carrots, radish, green onion, and/or bean sprouts, thinly sliced or shredded
- 1 small head green lettuce as recipe is written, ~10 cup-size leaves of lettuce or cabbage // we prefer green cabbage or Bibb or Boston lettuce, non-bitter; or green or purple cabbage
- cilantro optional, fresh; or Thai basil
Instructions
- Begin by pressing tofu: Either wrap in a clean towel and set something heavy on top or use a tofu press. Press for a total of ~30 minutes.
- PEANUT SAUCE: In the meantime, prepare peanut sauce by adding all ingredients except water to a small mixing bowl (starting with the lesser quantity of each ingredient). Whisk to combine then add a little water at a time and whisk until creamy, smooth, and pourable. Taste and adjust flavor as needed, adding more tamari or coconut aminos for saltiness, maple syrup for sweetness, chili garlic for heat, or lime for acidity. Set aside for serving.
- TOFU: Once pressed, slice tofu into ~3/4-inch cubes and add to a large mixing bowl or Tupperware with a lid. Add the tamari, chili garlic sauce, sesame oil, and maple syrup (reserve the cornstarch for later). Seal with the lid and toss gently to combine. Let marinate for 15 minutes.
- At this time, heat your oven to 400 degrees F (204 C), and line a baking sheet with parchment paper.
- After 15 minutes, add cornstarch (starting with the lesser quantity and working your way up), and cover again and toss gently to coat. You’ll know you’ve added enough cornstarch when the tofu no longer appears wet and the cornstarch is evenly coating each piece.
- Heat a large cast iron or nonstick skillet over medium heat. Once hot, add a bit more sesame oil. Then add only as much tofu as will fit comfortably in the pan (be careful not to crowd). Cook until golden brown on all sides — ~2-3 minutes per side — flipping with a fork or small spatula. Then transfer to your prepared baking sheet and bake for 10-15 minutes (at 400 F / 204 C), or until crispy and firm. We find this step really elevates the tofu’s texture and gives the coating more crispiness.
- VEGGIES: In the meantime, prepare veggies and herbs (optional) for serving. We recommend finely shredded carrots, thinly sliced radish and green onion, and fresh cilantro and/or Thai basil. Set aside.
- Lastly, prepare lettuce or cabbage by washing and drying and gently separating ~10 cup-size lettuce or cabbage leaves. They should be slightly larger than the palm of your hand (big enough to accommodate ~5 cubes of tofu and veggie toppings).
- TO SERVE: Arrange cups/leaves on a platter and top each with ~5 cubes tofu (as original recipe is written, you should have ~10 lettuce cups). Top with veggies and herbs of choice and serve with peanut sauce on the side.
- Best when fresh. Ingredients keep separately in the refrigerator for up to 1 week (peanut sauce = 1 week; tofu = 3-4 days, veggies = 1 week, herbs = 1-2 days). Reheat tofu on the stovetop over medium heat or in a 350 degree F (176 C) oven until hot.
Notes
- Use natural peanut butter containing just peanuts and salt for best flavor.
- If using coconut aminos instead of tamari, increase quantity slightly due to milder saltiness.
- Nutrition info estimated with equal portions of assorted vegetables and without optional garnishes.
- Recipe as written makes roughly 50 tofu pieces, serving about 10 lettuce wraps.
Nutrition Information
Show Details
Serving
1lettuce wrap
Calories
160
(8%)
Carbohydrates
11.1g
(4%)
Protein
9.6g
(19%)
Fat
9.6g
(15%)
Saturated Fat
1.5g
(8%)
Polyunsaturated Fat
2.7g
(16%)
Monounsaturated Fat
4.1g
(21%)
Trans Fat
0g
(0%)
Cholesterol
0mg
(0%)
Sodium
475mg
(20%)
Potassium
272mg
(6%)
Fiber
1.9g
(8%)
Sugar
3.9g
(8%)
Vitamin A
790IU
(16%)
Vitamin C
3.9mg
(4%)
Calcium
177mg
(18%)
Iron
2.4mg
(13%)
Nutrition Facts
Serving: 10(Lettuce Wraps)
Amount Per Serving
Calories 160 kcal
% Daily Value*
| Serving | 1lettuce wrap | |
| Calories | 160 | 8% |
| Carbohydrates | 11.1g | 4% |
| Protein | 9.6g | 19% |
| Fat | 9.6g | 15% |
| Saturated Fat | 1.5g | 8% |
| Polyunsaturated Fat | 2.7g | 16% |
| Monounsaturated Fat | 4.1g | 21% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 475mg | 20% |
| Potassium | 272mg | 6% |
| Fiber | 1.9g | 8% |
| Sugar | 3.9g | 8% |
| Vitamin A | 790IU | 16% |
| Vitamin C | 3.9mg | 4% |
| Calcium | 177mg | 18% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
48 reviews
Excellent
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