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5.0 from 138 votes

Tofu Lettuce Wraps with Peanut Sauce

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 Time
2 hrs 20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 8 to 10 small wraps
Calories: 492 kcal
Course: Dinner
Cuisine: Asian

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

    Cup of Yum
  1. Cook the vermicelli noodles according to packet instructions. Run them under cold water in a colander and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Optionally, top with cilantro, chopped peanuts, and drizzle any remaining dressing.
  8. 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 Information

Calories 492kcal (25%) Carbohydrates 59g (20%) Protein 13g (26%) Fat 23g (35%) Saturated Fat 4g (20%) Polyunsaturated Fat 7g Monounsaturated Fat 11g Sodium 603mg (25%) Potassium 214mg (6%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 378IU (8%) Vitamin C 3mg (3%) Calcium 110mg (11%) Iron 2mg (11%)

Nutrition Facts

Serving: 8to 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.