Savory, crispy and fresh! Asian tofu lettuce wraps with peanut sauce recipe is a flavorful and healthy meal. Each handful is loaded with hearty vegetables.
Savory, crispy and fresh. Each bite of these Asian tofu lettuce wraps will leave you wanting more, and more! Once I pick up one handful, it’s gone within a few seconds then I second guess why I even grabbed a plate.
We’ve been eating way too much meat lately and knew it was time to incorporate more vegetable protein into our diet. With a quick stir-fry with tons of healthy vegetables in a hot wok, you’ve got a one-pot meal that will keep you happy and satisfied. Plus it’s fun to build your own wrap and fill it with whatever toppings you want. Kiddos especially love creating their own wrap!
Extra-firm tofu is perfect for holding its shape when stir-fried in a wok or saute pan with high sides. I buy organic tofu because soybeans are one of the most genetically modified crops.
To give the filling a slight “meaty” texture, chopped brown mushrooms add some chew and umami flavor to the mix. Water chestnuts give a unique crunch to the filling.
This delicious sauce is a combination of soy, fresh ginger, and hoisin sauce. I can’t get enough of this wonderful salty and sweet glaze in the tofu mixture.
Once you’ve filled each lettuce cup with tofu, it’s time to add the toppings! There is only one requirement; it’s got to have crunch! I chose thinly sliced red cabbage, cucumbers, and carrots. Chopped nuts, bamboo shoots or snap peas are other delicious options.
Are you a peanut sauce lover? I typically serve this with fresh spring rolls, but then I thought, why not lettuce wraps?
To be quite honest, the tofu filling is so flavorful that you really don’t need to add the sauce. It’s the cherry on top if you want a little extra flavor, though. Fresh lime juice, creamy peanut butter, hoisin sauce, shallots, and some chili spice are all you need to make this luscious sauce.
Fresh lettuce wraps and warm savory tofu filling makes for a great lunch or quick and healthy weekday meal. You seriously won’t even miss that there is no meat in these tofu lettuce wraps. The hubby and I easily gobbled up three each!
As I was enjoying this meal, I thought that you could serve the tofu over some brown rice or quinoa, with steamed vegetables and you’ve got an even heartier meal. Healthy doesn’t have to mean boring. These tofu lettuce wraps are easy and fun to make!
What are the different types of tofu?
Block tofu is made from soybean milk from mature white soybeans. Using a very similar process to cheese; the soybean milk is curdled and pressed. The pressing time determines how soft or firm the block of tofu 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. Soft tofu is good for pureeing, or deep-fried and battered. Medium is suitable for battering and frying, baked or stir-fried but may fall apart slightly. Firm or extra firm tofu can be used for the tofu cups because the sturdy texture holds its shape when stir-fried. Silken tofu is made similarly to block tofu but is not curled or pressed, making it super smooth and delicate. Silken tofu is great for dressings, smoothies or egg substitutions. (Source: Serious Eats)
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Tofu Lettuce Wraps with Peanut Sauce
- 1 tablespoon vegetable oil
- 1 teaspoon sesame oil
- 3 cloves garlic, minced
- ¼ cup shallots, minced
- 2 teaspoons ginger, minced
- ¼ teaspoon red pepper flakes
- ½ cup water chestnuts, finely chopped
- 8 ounces brown mushrooms, chopped into small pieces (about 2 ½ cups chopped)
- 14 ounces firm tofu, or extra firm, cut into ½-inch cubes
- 3 tablespoons hoisin sauce, plus more for serving
- 2 teaspoons soy sauce
- ½ teaspoon hot chili sauce, Sriracha
- 2 tablespoons green onion, thinly sliced, plus more for garnish
- ⅛ teaspoon black pepper
- 1 cup cucumbers, thinly sliced
- 1 cup carrots, matchstick-cut
- 1 cup purple cabbage, thinly sliced
- 8 butter leaf leaves, or bibb lettuce
- Heat a small saucepan over medium heat. Add vegetable oil to pan; swirl to coat.
- Add shallot, and sauté for 2 minutes.
- Add ⅓ cup water, peanut butter, hoisin sauce, and red pepper flakes, stir with a whisk. Bring to a boil and cook 1 minute.
- Remove from the heat and stir in lime juice.
- Heat a wok or large sauté pan over high heat. Add 1 tablespoon vegetable oil and 1 teaspoon sesame oil and heat until very hot.
- Add garlic, shallots, ginger, and red pepper flakes. Stir-fry for 2 minutes.
- Add the water chestnuts and mushrooms, stir-fry for 4 minutes.
- Add tofu and gently cook for 2 minutes.
- Add hoisin sauce, soy sauce, and hot chili sauce, stir to combine.
- Add green onions and pepper, stir to combine.
- Season tofu mixture with more salt and pepper as needed.
- Spoon tofu filling into each lettuce cup, sprinkle with cucumbers, carrots, cabbage, and sliced scallions. Top with peanut sauce as desired.
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