Tofu Lettuce Wraps with Peanut Sauce is a delicious and healthy meal option that everyone will love! Made with pan-fried tofu and meaty shiitake mushrooms, served on fresh lettuce leaves and drizzled with spicy peanut sauce. Yum! These tofu lettuce wraps are perfect for a quick and easy lunch or dinner and can be served as an appetizer or main course. They are also a great option for meal prep, as the filling and sauce can be made in advance and stored in the fridge for later.
Whenever I’m craving a light but flavor-packed meal, lettuce wraps are my go-to! Crispy fresh lettuce, seasoned tofu filling and (if you’re like me), an extra drizzle of hot sauce for that pop of spice. To make the filling, extra-firm tofu is pressed, crushed and then pan-fried with onions, carrots, garlic and ginger. I also add dried shiitake mushrooms which add the most amazing meaty chew. (For another way to use dried shiitake mushrooms, try my Crispy Chewy Sesame Shiitake recipe). Scoop this filling on lettuce leaves, drizzle with the super simple peanut sauce recipe, and some roasted peanuts for crunch. Oooo, yes, please.
These Tofu Lettuce Wraps with Peanut Sauce are not only delicious, they are also packed with nutrients. Tofu is a good source of plant-based protein and contains all the essential amino acids. It is low in calories and cholesterol-free, making it a great alternative to meat. Peanut sauce, made from natural peanut butter, adds a good source of healthy fat and protein. Lettuce, the wrap of this dish, is a low-calorie vegetable that is rich in vitamins and minerals. This dish is perfect for those looking for a nutritious and satisfying meal that is both vegetarian and gluten-free.
How to make Tofu Lettuce Wraps with Peanut Sauce:
To prepare the tofu: Prepare the tofu by draining, and then pressing it for 15 to 30 minutes. I like to use my Tofuture tofu press, but you can follow these instructions for a DIY tofu pressing method. Pressing the tofu releases excess water so the tofu can absorb more of the marinade and become more flavorful.
To prepare dried shiitake mushrooms: Place the mushrooms in a small heat-proof bowl or measuring cup. Cover with boiling water. Allow the mushrooms to soak and soften in water for about 10 minutes. Drain the mushrooms and squeeze out excess water. slice
Make the sauce: While the tofu press and mushrooms are soaking, prepare the peanut sauce. Just add all the peanut sauce ingredients to a small bowl and whisk to combine. Add more or less hot sauce as desired, I like it spicy. Set aside.
Prepare the Tofu Lettuce Wrap Filling: Once the tofu is pressed and soft, chop the mushrooms. Heat sesame oil in a large wok or non-stick pan over medium-high heat. Add carrots, onion, ginger, and garlic. Sauté for about 5 minutes until the onions become translucent and begin to brown.
Turn the heat to medium and use your hands to crumble the tofu in the pan. Cook for about 5 – 10 minutes until the tofu starts to brown. Tip: Don’t stir the tofu too much, let it cook for a few minutes without stirring to brown the bottom. Stirring too often will make the tofu difficult to brown.
Now add mushrooms, hoisin, chili garlic sauce to taste and rice vinegar. Stir and heat further for 1-2 minutes. Remove from heat.
Assemble the lettuce wraps: Spoon a few tablespoons of the tofu filling onto each lettuce leaf. Drizzle with a few tablespoons of the peanut sauce, then serve the remaining peanut sauce on the side. Garnish with coriander leaves and roasted peanuts. Enjoy now.
These tofu lettuce wraps are:
- Drizzled in spicy peanut sauce
- A healthy and filling light meal
- Easy to make and can be prepared ahead of time
More Chinese-inspired vegan dinners:
Vegan Egg Rolls in a Bowl
The fastest and easiest Seitan
Vegan Pepper Black Bean Stir-Fry
Easy Sticky Teriyaki Tofu
Crispy Sesame Crusted Tofu
Vegan Baked Spring Rolls
If you try this recipe let us know by leaving a comment, rating it and don’t forget to tag @itdoesnttastelike chicken on Instagram.
Hungry!
Sam Turnbull.
Print recipe
Tofu lettuce wrapped in peanut sauce
A delicious and healthy meal option that everyone will love! These tofu lettuce wraps are perfect for a quick and easy lunch or dinner and can be served as an appetizer or main course. They are also a great option for meal prep, as the filling and sauce can be made in advance and stored in the fridge for later.
Serving: 4
Calories: 419kcal
Materials
For the tofu filling:
- 1 12.3oz/ 350g block Extra firm or firm tofu Drain and press (see step 1)
- 1 oz Dried shiitake mushrooms Soften and cut (see step 1)
- 1 tablespoon sesame oil
- 1 the middle the carrot Peel and chop
- 1 yellow onion to cut
- 3 cloves garlic Minced or pressed
- 1 tablespoon fresh ginger Minced or grated
- ¼ the cup fried (glue-free if preferred)
- 1 – 2 teaspoon Chili Garlic Sauce (or taste)
- 1 teaspoon Rice vinegar or lime juice
For the peanut sauce:
- ¼ the cup Natural peanut butter
- 1 ½ tablespoon I am Willow (glue-free if preferred)
- 2 tablespoon Lemon juice
- 2 teaspoon brown sugar
- 1 – 2 teaspoon Chili Garlic Sauce (or taste)
Serving:
- 1 Head butter lettuce The leaves are separate
- 2 tablespoon Fresh coriander leaves to cut
- ¼ the cup Roasted Salted Peanuts Cut approx
Prevent your screen from going dark
instructions
-
To prepare the tofu: Prepare the tofu by draining, and then pressing it for 15 to 30 minutes. I like to use my Tofuture tofu press, but you can follow these instructions for a DIY tofu pressing method. Pressing the tofu releases excess water so the tofu can absorb more of the marinade and become more flavorful. To prepare dried shiitake mushrooms: Place the mushrooms in a small heat-proof bowl or measuring cup. Cover with boiling water. Allow the mushrooms to soak and soften in water for about 10 minutes. Drain the mushrooms and squeeze out excess water. slice
-
Make the sauce: While the tofu press and mushrooms are soaking, prepare the peanut sauce. Just add all the peanut sauce ingredients to a small bowl and whisk to combine. Add more or less hot sauce as desired, I like it spicy. Set aside.
-
Prepare the filling: Once the tofu is pressed and soft, chop the mushrooms. Heat sesame oil in a large wok or non-stick pan over medium-high heat. Add carrots, onion, ginger, and garlic. Sauté for about 5 minutes until the onions become translucent and begin to brown.
-
Turn the heat to medium and use your hands to crumble the tofu in the pan. Cook for about 5 – 10 minutes until the tofu starts to brown. Suggestion: Don’t stir the tofu too much, let it cook for a few minutes without stirring to brown the bottom. Stirring too often will make the tofu difficult to brown. Now add mushrooms, hoisin, chili garlic sauce to taste and rice vinegar. Stir and heat further for 1-2 minutes. Remove from heat.
-
Assemble the lettuce wrap: Spoon a few tablespoons of tofu filling onto each lettuce leaf. Drizzle with a few tablespoons of the peanut sauce, then serve the remaining peanut sauce on the side. Garnish with coriander leaves and roasted peanuts. Enjoy now.
Comment
Meal Prep/Make Ahead: The prepared and cooled tofu mixture can be stored in an air-tight container in the refrigerator for 2-4 days. Assemble the lettuce wraps just before serving. The filling is delicious served hot or cold.
Oil Free: Skip the oil when roasting vegetables to de-oil them and instead fry them in water or broth.
nutrition
Worship: 1Servings (recipe makes 4 servings) | Calories: 419kcal | Sugars: 32g | Protein: 23g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fats: 5g | Monounsaturated fats: 8g | Cholesterol: 1mg | Sodium: 1154mg | Potassium: 670mg | Fiber: 5g | Sugar: 13g | Vitamin A: 3916IU | Vitamin C: 8mg | Calcium: 133mg | Iron: 4mg