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:Â 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.
Tofu Lettuce Wraps with Peanut Sauce
Ingredients
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
Instructions
- 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:Â 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
Nutrition
More vegan dinner recipes to try:
Nicole says
This is a great recipe! But the butter lettuce Is too flimsy! Any other recommendations? Kale? Collard? Thanks!
Jess @ IDTLC Support says
Any greens that you like! Leaf lettuce works well and is pretty sturdy.
Christiane says
As soon as I read it, I knew I had to make this recipe. Delicious! I love the sauce. Thank you for sharing a new recipe!
Sam Turnbull says
WOnderful! So happy you loved it Christiane 🙂
Clymela says
Love this- will do today
Sam Turnbull says
Yay, enjoy!