These Tofu Lettuce Wraps with Thai Peanut Sauce make the perfect light but satisfying meal, a delicious snack, or a crowd-pleasing appetizer for your next party. The tofu is cooked in its own quick marinade for extra flavor and served with crunchy vegetables like purple cabbage, shredded carrots, and sliced red pepper. These little finger-licking-good wraps are then drenched in a Thai peanut sauce, making them even more delicious!
How to Make Tofu Lettuce Wraps
- Begin by pressing your tofu. I like to wrap it in a paper towel and then again in a kitchen towel. Place a 3-5 pound weighted object on top (like a cast-iron skillet) and wait for at least 10-15 minutes for the water to drain. Pressing the tofu allows for better absorption of the marinade and helps to crisp up the tofu when cooking.
- While tofu is pressing, prepare the marinade by adding the tamari (or soy sauce), rice wine vinegar, and minced garlic.
- After the tofu has been pressed, slice into cubes and add to the marinade. Let it soak for at least 30 minutes for flavors to absorb.
- While the tofu is marinating, shred the carrots and purple cabbage and slice the red pepper into thin strips.
- Make the sauce by blending or whisking all the ingredients together until creamy.
- Remove tofu cubes from marinade (SAVE the marinade) and coat with cornstarch.
- Heat oil in a pan over medium-high heat and add tofu. Cook for about 5 minutes. Flip and cook for another 5 minutes, or until crispy and golden brown.
- Reduce heat and carefully add the remaining marinade back to tofu. Cook for a few more minutes or until sauce is absorbed and tofu is well coated.
For Serving
To serve these little guys, fill up lettuce cups (romaine, bibb, or butter lettuce) with shredded cabbage and carrots, sliced red pepper, tofu cubes, and a generous drizzle of that Thai peanut sauce. Top with crushed peanuts or cashews, sliced green onions, and black sesame seeds. Then watch them quickly disappear!
For More Delicious Recipes:
Easy Tofu Bowl with Ginger-Tahini Sauce
Marinated Tempeh Taco Platter with Pineapple Salsa
Copycat Whole Foods Blackened Vegan Chick’n Salad
Tofu Lettuce Wraps with Thai Peanut Sauce
Ingredients
Marinated Tofu
- 1 Block Extra Firm Tofu
- ⅓ Cup Reduced-Sodium Soy Sauce or Tamari
- ¼ Cup Rice Wine Vinegar
- 2 Garlic Cloves Minced
- 3 tablespoon Cornstarch
- 1 tablespoon Olive Oil
Thai Peanut Sauce
- ½ Cup Creamy Peanut Butter
- ½ Cup Coconut Milk (From Can)
- 1 tablespoon Maple Syrup
- 1 tablespoon Reduced-Sodium Soy Sauce or Tamari
- 2 teaspoon Red Thai Curry Paste
- 1 Garlic Clove
- ½ teaspoon Ground Ginger
- Juice from ½ Lime
For Serving
- Lettuce Leaves Romaine, Bibb, or Butter Lettuce
- 1 Cup Purple Cabbage Shredded
- 1 Cup Carrots Shredded
- 1 Red Pepper Sliced into Strips
- Crushed Peanuts, Sesame Seeds, Green Onions Optional
Instructions
Marinated Tofu
- Start by pressing the tofu for at least 10-15 minutes to remove excess water. I like to wrap the block in a kitchen towel before placing a weighted object on top (like a cast-iron skillet)
- Make the tofu marinade by mixing together the tamari or soy sauce, rice wine vinegar, and minced garlic
- Once tofu is pressed, slice into cubes and add to the marinade. Let sit for at least 30 minutes
- Remove tofu from marinade (SAVE the MARINADE!!) and coat with 3 tablespoon of cornstarch
- Heat 1 tablespoon of oil in a pan over medium-high heat. Add tofu and fry for about 5 minutes. Flip tofu pieces and fry for another 5 minutes
- Once tofu is browned, reduce heat to low and carefully add the marinade back into the pan. Cook for a few more minutes until absorbed
Thai Peanut Sauce
- Prepare the sauce by blending or whisking all ingredients together until creamy
For Serving
- Fill lettuce cups with shredded cabbage, carrots, red pepper, and tofu. Drizzle with Thai peanut sauce and top with crushed peanuts, green onions, and black sesame seeds. For more spice, add Sriracha!
Nutrition
There’s really no compromise when it comes to vegan cooking. It’s better for us, for the animals, and for our environment, so make these cute little tofu lettuce wraps and share them with someone you love – whether they’re vegan or not!
If you make this recipe, let me know! Please leave a comment, rate it (once you’ve tried it), and be sure to tag me. And, make sure to follow MNVegHead on Instagram, Facebook, and Pinterest!
Lots of love, Allison
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