Tofu Lettuce Wraps with Peanut Sauce

Tofu lettuce Wraps with Peanut Sauce are 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 refrigerator for later.

Whenever I'm craving a light but flavor-packed meal, my go-to is lettuce wraps! The crispy fresh lettuce, the seasoned tofu filling, and (if you're like me), an extra drizzle of hot sauce for that pop of spice. To make the filling, the extra firm tofu is pressed, crumbled, and then pan-fried with onion, carrots, garlic, and ginger. I also add dried shiitake mushrooms which add the most amazing meaty chew. (Try my Crispy Chewy Sesame Shiitake recipe for another way to use dried shiitake mushrooms). Scoop this filling into lettuce leaves, drizzle with the super simple peanut sauce recipe, and some roasted peanuts for crunch. Ooeee, yes, please.

Not only are these Tofu Lettuce Wraps with Peanut Sauce delicious, but they are also packed with nutrients. Tofu is a good source of plant-based protein and contains all of the essential amino acids. It's also low in calories and cholesterol-free, making it a great alternative to meat. The peanut sauce, made from natural peanut butter, adds a good source of healthy fats and protein as well. Lettuce, the wrap for this dish, is a low-calorie vegetable that is high in vitamins and minerals. This dish is perfect for those looking for a nutritious and satisfying meal that is both vegan and gluten-free.

How to Make Tofu Lettuce Wraps with Peanut Sauce:

To prep the tofu: Prepare the tofu by draining it, and then pressing it for 15 to 30 minutes. I love using my Tofuture tofu press, but you can also follow these instructions for a DIY tofu pressing method. Pressing the tofu squeezes excess water out so that the tofu can suck up more of the marinade and become more flavourful.

To prep the dried shiitake mushrooms: put the mushrooms in a small heat-proof bowl or measuring glass. Cover with boiling water. Let the mushrooms soak and soften in the water until tender, about 10 minutes. Drain the mushrooms and squeeze out the excess water. Slice.

Make the sauce: While the tofu presses and the mushrooms soak, prepare the peanut sauce. Simply add all of the peanut sauce ingredients to a small bowl and whisk to combine. Add more or less hot sauce as desired, I like it spicy. If the sauce is too thick, stir in a few teaspoons of water at a time until you reach the desired consistency. Set aside.

Prepare the tofu lettuce wrap filling: Once the tofu is pressed and the mushrooms are softened and sliced. Heat the sesame oil in a large skillet or non-stick pan over medium-high heat. Add the carrot, onion, ginger, and garlic. Sauté for about 5 minutes until the onions turn translucent and begin to brown.

Reduce the heat to medium and use your hands to crumble the tofu into the pan. Cook for about 5 - 10 minutes until the tofu begins to brown. Tip: don't stir the tofu too much, let it cook for a couple of minutes without stirring so that the bottom can brown. Stirring too often will make it difficult for the tofu to brown.

Now add the mushrooms, hoisin, chili garlic sauce to taste, and rice vinegar. Stir and heat through for 1 - 2 minutes more. Remove from the heat.
Assemble the lettuce wraps: Spoon a couple of tablespoons of the tofu filling into each lettuce leaf. Drizzle with a couple of tablespoons of peanut sauce, then serve the rest of the peanut sauce on the side. Garnish with cilantro and roasted peanuts. Enjoy right away.

These tofu lettuce wraps are:

• Drizzled in spicy peanut sauce
• A healthy and filling light meal
• Easy to make and can be prepped ahead of time

More Chinese-inspired vegan dinners:

Vegan Egg Roll in a Bowl
The Quickest & 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 @itdoesnttastelikechicken on Instagram.

Bon appetegan!
Sam Turnbull.

5 from 10 votes

(click stars to vote)

Tofu Lettuce Wraps with 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 refrigerator for later.

Prep: 30 minutes mins

Cook: 15 minutes mins

Total: 45 minutes mins

Servings: 4

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Ingredients

 

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For the Tofu Filling:

• ▢ 1 12.3oz/ 350g block extra-firm or firm tofu, drained and pressed (see step 1)
• ▢ 1 oz dried shiitake mushrooms, softened and sliced (see step 1)
• ▢ 1 tablespoon sesame oil
• ▢ 1 medium carrot, peeled and diced
• ▢ 1 yellow onion, chopped
• ▢ 3 cloves garlic, minced or pressed
• ▢ 1 tablespoon fresh ginger, minced or grated
• ▢ ¼ cup hoisin sauce, (gluten-free if preferred)
• ▢ 1 - 2 teaspoons chili garlic sauce, (or to taste)
• ▢ 1 teaspoon rice vinegar or lime juice

For the Peanut Sauce:

• ▢ ¼ cup natural peanut butter
• ▢ 1 ½ tablespoons soy sauce, (gluten-free if preferred)
• ▢ 2 tablespoons lime juice
• ▢ 2 teaspoons brown sugar
• ▢ 1 - 2 teaspoons chili garlic sauce, (or to taste)

To serve:

• ▢ 1 head butter lettuce, leaves separated
• ▢ 2 tablespoons fresh cilantro, chopped
• ▢ ¼ cup roasted salted peanuts, roughly chopped

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Instructions

 

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• To prep the tofu: Prepare the tofu by draining it, and then pressing it for 15 to 30 minutes. I love using my Tofuture tofu press, but you can also follow these instructions for a DIY tofu pressing method. Pressing the tofu squeezes excess water out so that the tofu can suck up more of the marinade and become more flavourful. 

  To prep the dried shiitake mushrooms: put the mushrooms in a small heat-proof bowl or measuring glass. Cover with boiling water. Let the mushrooms soak and soften in the water until tender, about 10 minutes. Drain the mushrooms and squeeze out the excess water. Slice.
  
• Make the sauce: while the tofu presses and the mushrooms soak, prepare the peanut sauce. Simply add all of the peanut sauce ingredients to a small bowl and whisk to combine. Add more or less hot sauce as desired, I like it spicy. If the sauce is too thick, stir in a few teaspoons of water at a time until you reach the desired consistency. Set aside.
  
• Prepare the filling: Once the tofu is pressed and the mushrooms are softened and sliced. Heat the sesame oil in a large skillet or non-stick pan over medium-high heat. Add the carrot, onion, ginger, and garlic. Sauté for about 5 minutes until the onions turn translucent and begin to brown.
  
• Reduce the heat to medium and use your hands to crumble the tofu into the pan. Cook for about 5 - 10 minutes until the tofu begins to brown. Tip: don't stir the tofu too much, let it cook for a couple of minutes without stirring so that the bottom can brown. Stirring too often will make it difficult for the tofu to brown. Now add the mushrooms, hoisin, chili garlic sauce to taste, and rice vinegar. Stir and heat through for 1 - 2 minutes more. Remove from the heat.
  
• Assemble the lettuce wraps: Spoon a couple of tablespoons of the tofu filling into each lettuce leaf. Drizzle with a couple of tablespoons of peanut sauce, then serve the rest of the peanut sauce on the side. Garnish with cilantro and roasted peanuts. Enjoy right away.
  

Notes

Dried Shiitake Mushrooms: I love dried shiitake mushrooms in this recipe as they are extra chewy and meaty in texture. If you prefer you can sub 3.5oz fresh shiitake mushrooms or another kind of mushroom such as button or cremini. If you do not like mushrooms, simply omit them.

Meal prep/ make ahead: prepared and cooled tofu mixture can be stored in an air-tight container in the fridge for 2 -4 days. Assemble the lettuce wraps just before serving. The filling is delicious served hot or cold.

Oil-free: to make oil-free omit the oil when sautéing the veggies and instead do a water or broth sauté.

Nutrition

Serving: 1serving (recipe makes 4 servings) | Calories: 419kcal | Carbohydrates: 32g | Protein: 23g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Cholesterol: 1mg | Sodium: 1154mg | Potassium: 670mg | Fiber: 5g | Sugar: 13g | Vitamin A: 3916IU | Vitamin C: 8mg | Calcium: 133mg | Iron: 4mg

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Author: Sam Turnbull

Cuisine: Chinese

Course: Appetizer, Main Course, Salad, Side Dish, Snack

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