These Asian-inspired tofu lettuce wraps with peanut sauce are a flavorful and healthy meal. Each handful is loaded with hearty vegetables.
Jessica’s Recipe Science
- High-heat cooking helps tofu release excess moisture, allowing it to lightly brown and develop more flavor rather than steaming.
- Mushrooms provide natural umami from glutamates, and their tender, chewy texture adds a hearty bite to the filling.
- Peanut butter naturally emulsifies with water when whisked, creating a smooth, creamy sauce.
Featured Comment 6
“Yummy and healthy!!! Thank you, Jessica, for another terrific recipe my family loved.”—Nancy
Why It Works
These tofu lettuce wraps prove that plant-based meals can be just as satisfying and flavorful! With a quick stir-fry with tons of healthy vegetables in a hot wok, you’ve got a one-pot meal or easy appetizer. It’s all about contrast—soft tofu, tender veggies, and crisp mix-ins working together. Plus, it’s fun to build your own wrap and your favorite toppings.
The peanut sauce tastes rich and creamy, but it’s actually very simple to bring together. A quick simmer helps it thicken up, and stirring in fresh lime juice at the end adds a bright pop of citrusy flavor. I reach for this recipe when we want a weeknight-friendly light dinner that still feels hearty and fun to eat.
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Ingredients You’ll Need
- Tofu: Firm or extra-firm tofu provides plant-based protein and holds its shape during stir-frying, while absorbing the savory sauces for maximum flavor in every bite.
- Oils: Vegetable oil ensures even, high-heat cooking, while sesame oil adds a nutty aroma that enhances the filling’s overall depth.
- Aromatics: Garlic, shallots, ginger, and red pepper flakes build the flavor foundation, adding sweetness, warmth, and gentle heat that infuse the tofu as it cooks.
- Vegetables: Mushrooms contribute natural umami and a hearty, chewy texture, while water chestnuts add crisp crunch for contrast. Green onions provide a fresh, mild onion finish.
- Seasoning: Hoisin sauce adds sweet-savory body, soy sauce boosts saltiness and umami. Sriracha brings balanced heat, and black pepper adds subtle spice to round out the flavors.
- Peanut Sauce: Vegetable oil softens the shallots, bringing out their natural sweetness. Water loosens the peanut butter, making it smooth and pourable, while creamy peanut butter adds richness and natural emulsifiers, helping maintain a smooth texture. Hoisin adds sweet-savory depth and helps the sauce cling to the filling. Red pepper flakes give a subtle heat, and fresh lime juice brightens the sauce.
- Lettuce: Butter or bibb lettuce has tender yet sturdy leaves that naturally cup the filling, while its high water content keeps each bite crisp and refreshing.
- Toppings: Cucumbers add cool crunch, carrots bring subtle sweetness and color, and purple cabbage contributes extra texture and earthy notes.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This tofu lettuce wrap recipe is easy to customize! Try these delicious options:
- Tofu Options: Swap firm tofu with other types of tofu, like extra-firm, for a meatier texture. Try to crumble tofu for smaller bites, baked tofu, or tempeh for denser bites and deeper flavor.
- Lettuce Swaps: Try other types of lettuce, like romaine lettuce hearts for a sturdier, crunchier cup, iceberg lettuce for extra crispness, or large cabbage leaves for a heartier wrap.
- Meat Protein Options: Substitute ground chicken, turkey, pork, or finely chopped shrimp for tofu, stir-frying until cooked through before adding the sauces. Try my chicken lettuce wraps or turkey lettuce wraps.
- Vegetable Ideas: Add finely diced bell peppers, shredded zucchini (squeezed dry), snap peas, or bean sprouts for extra crunch and color while keeping the fresh texture contrast.
- Make it Gluten-Free: Use coconut aminos or tamari instead of soy sauce. Look for gluten-free hoisin sauce.
How to Make Tofu Lettuce Wraps
Step 1: Make the Peanut Sauce
Sautéing the shallots in oil first softens their sharp bite and brings out their natural sweetness. When you whisk in the peanut butter with water and hoisin, the natural emulsifiers in the peanuts help create a smooth, creamy sauce.
A brief simmer thickens it slightly and helps the flavors of the sauce’s ingredients meld. Stirring in lime juice off the heat keeps the citrus bright and fresh.
Step 2: Cook the Tofu Filling
Starting with a hot wok helps evaporate excess moisture, so the ingredients sauté rather than steam. Cooking the aromatics in oil releases their flavor compounds, building a strong base. Mushrooms add savory depth as their moisture cooks off, and water chestnuts stay crisp for contrast.
Adding the tofu gently prevents it from breaking, and stirring in the sauces at the end allows them to lightly glaze the mixture without making it watery.
Make Ahead Tip: The tofu filling is perfect for meal prep. Store it in an airtight container in the fridge for up to 5 days.
Step 3: To Serve
Using crisp leaves creates refreshing, sturdy lettuce cups that balance the warm filling. Fresh toppings like cucumbers, thinly sliced carrots, and vibrant purple cabbage add crunch and color to these vegan lettuce wraps. The creamy peanut sauce ties the dish together for the perfect balance of rich and crisp in every bite! I like to serve them with steamed rice or chow mein noodles.
Frequently Asked Questions
Block tofu is made from soybean milk from mature white soybeans. Using a process very similar to cheese, soybean milk is curdled and pressed. The pressing time determines how soft or firm the tofu block will be. You will typically find a few types of block tofu at the grocery store (from least to most pressing time); soft, medium, firm, extra firm.
The best lettuce to use is one with a natural cup shape, such as butter leaf lettuce, bibb, or Iceberg. Romaine hearts also work well if you prefer a sturdier, crunchier wrap. You can also use cabbage leaves for the wraps.
Yes! The tofu filling can be made up to 5 days in advance and refrigerated in an airtight container. Reheat gently in the microwave or over medium heat in a skillet on the stovetop before serving.
Serve This With
If you tried these Tofu Lettuce Wraps, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Tofu Lettuce Wraps with Peanut Sauce
Ingredients
Peanut Sauce
- 1 teaspoon vegetable oil
- 1 tablespoon minced shallot
- ⅓ cup water
- 2 tablespoons creamy peanut butter
- 4 teaspoons hoisin sauce
- ⅛ teaspoon red pepper flakes
- 1 tablespoon lime juice
Tofu Filling
- 1 tablespoon vegetable oil
- 1 teaspoon sesame oil
- 1 tablespoon minced garlic
- ¼ cup minced shallots
- 2 teaspoons minced ginger
- ¼ teaspoon red pepper flakes
- ½ cup water chestnuts, finely chopped
- 8 ounces brown mushrooms, chopped
- 14 ounces firm tofu, or extra firm, cut into ½" cubes
- 3 tablespoons hoisin sauce
- 2 teaspoons soy sauce
- ½ teaspoon hot chili sauce, or Sriracha
- 2 tablespoons thinly sliced green onions
- ¼ teaspoon black pepper
Lettuce Wraps
- 1 cup thinly sliced cucumbers
- 1 cup julienned carrots
- 1 cup thinly sliced purple cabbage
- 8 butter lettuce leaves, or bibb lettuce, washed and dried
Instructions
- Make the Peanut Sauce – Heat a small saucepan over medium heat and add the vegetable oil. Once hot, sauté the shallots until translucent, about 2 minutes. Add the water, peanut butter, hoisin sauce, and red pepper flakes, whisking until smooth. Bring the mixture to a gentle boil and cook for 1 minute. Remove from heat and stir in the lime juice.
- Cook the Tofu Filling – Heat a wok or large sauté pan over high heat. Add the vegetable oil and sesame oil, and heat until shimmering. Stir-fry the garlic, shallots, ginger, and red pepper flakes for about 2 minutes, until fragrant. Add the water chestnuts and mushrooms, and stir-fry for 4 minutes. Gently fold in the tofu and cook for 2 minutes. Stir in the hoisin sauce, soy sauce, and chili sauce until evenly coated. Add the green onions and black pepper. Taste and season with additional salt and pepper as needed.
- To Serve – Spoon the tofu filling into each lettuce cup. Top with cucumbers, carrots, and cabbage. Drizzle with peanut sauce, as desired.
Notes
- Storing: Store cooked tofu filling in an airtight container in the refrigerator for up to 5 days.
- Reheating: Cover and cook on high heat in 15 to 30-second intervals until hot.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Samantha Padula says
Hey Jessica! This looks yummy! I saw it yields 7 servings–what is the serving size though? 1 wrap/person?
Jessica Gavin says
Hi Samantha! Thank you so much 🙂 I just realized the servings should be 8, so that would be one lettuce wrap plus sauce. Typically once person could probably eat 2, or 3 wraps if you are super hungry. Enjoy!
Nancy says
Yummy and healthy!!! Thank you, Jessica, for another terrific recipe my family loved.
Jessica Gavin says
Thank you so much Nancy! I’m so happy your family enjoyed the recipe!
Tristan says
Hi, Oops, the tofu is missing from the recipe. Sorry, I wouldn’t normally comment on it but it’s a big part of the recipe. My apologies if I’ve overlooked it but I’ve reread the recipe. Sounds yummy!
Jessica Gavin says
Great catch Trisan! I appreciate the comment and have updated the recipe.