5 from 138 votes
Tofu Lettuce Wraps with Peanut Sauce
Tofu Lettuce Wraps with Peanut Sauce feature crispy golden tofu coated in a sticky, creamy peanut sauce served in fresh butter lettuce leaves. Accompanied by vermicelli noodles and garnished with cilantro, peanuts, and optional sriracha, this dish combines textures from crunchy tofu to crisp lettuce in easy-to-assemble wraps.
Prep Time
2 hrs 20 mins
Cook Time
15 mins
Total Time
35 mins
Servings:
8
to 10 small wraps
Calories:
492 kcal
Course:
Dinner
Cuisine:
Asian
Ingredients
- 2 cups vermicelli noodles cooked
- ½ cup peanut butter crunchy or creamy
- ⅓ cup water warm
- 1 lime divided
- ¼ cup soy sauce
- 2 tablespoons sesame oil optional
- 2 tablespoons rice vinegar
- 1-2 tablespoons sriracha optional, or chili flakes
- 1 tablespoon sugar or sweetener of choice
- 1 tablespoon ginger minced
- 4 garlic minced, cloves
- 3 tablespoons cooking oil high heat
- 1 tofu dried and cubed, 16-ounce block, super firm
- 1 head butter lettuce washed and dried
- ½ cup cilantro chopped, for garnish (optional
- ⅓ cup peanuts for garnish (optional, chopped
- 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.
Cup of Yum
Notes
- Press and drain tofu before cooking to ensure it crisps well and absorbs sauce effectively.
- Choose fresh, crisp butter lettuce leaves with clean, green cut ends for better wrap structure.
- If lettuce is wilted, soak leaves in an ice water bath for about 20 minutes to restore crispness before serving.
Nutrition Information
Calories
492kcal
(25%)
Carbohydrates
59g
(20%)
Protein
13g
(26%)
Fat
23g
(35%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
7g
(41%)
Monounsaturated Fat
11g
(55%)
Sodium
603mg
(25%)
Potassium
214mg
(5%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
378IU
(8%)
Vitamin C
3mg
(3%)
Calcium
110mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8 to 10 small wraps
Amount Per Serving
Calories 492
% Daily Value*
| Calories | 492kcal | 25% |
| Carbohydrates | 59g | 20% |
| Protein | 13g | 26% |
| Fat | 23g | 35% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 11g | 55% |
| Sodium | 603mg | 25% |
| Potassium | 214mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 378IU | 8% |
| Vitamin C | 3mg | 3% |
| Calcium | 110mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.