Save It Crisp lettuce cups filled with marinated tofu, fresh vegetables, and a creamy Thai peanut sauce—a perfect choice for a light, flavorful meal or appetizer.
I first made these lettuce wraps for a family picnic, and everyone loved the combination of tender tofu and crunchy veggies. The peanut sauce always gets rave reviews and adds the perfect creamy finish to each bite.
Ingredients
- Firm tofu: 400 g (14 oz), drained and pressed
- Cornstarch: 2 tbsp
- Vegetable oil: 2 tbsp
- Soy sauce: 2 tbsp (use gluten-free if needed)
- Lime juice: 1 tbsp
- Creamy peanut butter: 4 tbsp
- Maple syrup or honey: 1 tbsp
- Rice vinegar: 1 tbsp
- Toasted sesame oil: 1 tsp
- Warm water: 1 tbsp (add more for desired consistency)
- Fresh ginger: 1 tsp, grated
- Garlic clove: 1 small, minced
- Sriracha or chili garlic sauce: 1 tsp (optional)
- Butter lettuce or romaine: 1 head, leaves separated and washed
- Carrot: 1 small, julienned
- Cucumber: 1/2, julienned
- Red bell pepper: thinly sliced
- Spring onions: 2, thinly sliced
- Roasted peanuts: 2 tbsp, chopped
- Fresh cilantro: for garnish
- Lime wedges: for serving
Instructions
- Prepare the tofu:
- Cut the tofu into 1.5 cm (1/2-inch) cubes. Toss with cornstarch to coat evenly.
- Cook the tofu:
- Heat vegetable oil in a large nonstick skillet over medium-high heat. Add tofu cubes and cook, turning occasionally, until golden and crisp on all sides (about 8–10 minutes).
- Add seasonings:
- In the last minute of cooking, add soy sauce and lime juice to the pan. Toss tofu to coat, then remove from heat.
- Make the peanut sauce:
- In a bowl, whisk together all peanut sauce ingredients, adding warm water as needed until smooth and pourable.
- Assemble the wraps:
- Arrange lettuce leaves on a serving platter. Fill each with tofu, carrots, cucumber, bell pepper, and spring onions.
- Finish and serve:
- Drizzle with peanut sauce and sprinkle with chopped peanuts and cilantro. Serve immediately with lime wedges.
Save It This dish is now a favorite at our gatherings, with each family member adding their own twist by customizing the veggies. The wraps are a fun hands-on meal that brings everyone together.
Required Tools
Large nonstick skillet, mixing bowls, whisk, chef’s knife, and cutting board are all you need to get started on this recipe.
Allergen Information
This recipe contains soy and peanuts. For those with allergies, always read labels on sauces and peanut butter to ensure safety.
Nutritional Information
Per serving: Calories: 330, Total Fat: 20 g, Carbohydrates: 22 g, Protein: 16 g.
Save It These wraps are best enjoyed fresh with plenty of lime juice. Everyone can build their own, making dinner interactive and fun.
Common Questions About Recipes
- → How do I make the tofu extra crispy?
Coating tofu cubes in cornstarch before pan-frying gives them a crisp exterior. Cook in hot oil without crowding the skillet.
- → Can I substitute peanut butter if allergic?
Use sunflower seed butter or almond butter in place of peanut butter for a similar creamy texture and taste.
- → Which lettuce works best for wraps?
Butter lettuce and romaine both provide sturdy leaves that hold fillings well and add a fresh crunch to each wrap.
- → Is this dish gluten-free?
Yes, if you use certified gluten-free soy sauce and peanut butter, the wraps can fit gluten-free diets.
- → Can I prepare elements in advance?
Yes. Tofu and sauce can be made ahead and chilled. Assemble wraps just before serving to preserve freshness.
- → Are there protein alternatives to tofu?
Tempeh or cooked chicken work well in place of tofu, adapting the wraps for different dietary preferences.