Perfect for summer parties or for a light lunch by the pool, these plant-based Tofu Lettuce Wraps are refreshing, crunchy, tangy, and just what people are craving on those long and hot summer days.
The first time I made these Tofu Lettuce Wraps, I served them for my family poolside. I love my family dearly, but we do have a handful of picky eaters. I was amazed at how quickly these got devoured! These are my go-to for any summer gathering, and now I've learned to always make more than I initially think. 😉
Where Do Lettuce Wraps Come From?
Lettuce Wraps have been around for thousands of years, and it is believed that they originated in China and became popular in Southeast Asia, particularly in Thailand and Laos.
While traditionally Asian lettuce wraps are filled with larb—a spicy salad of ground meat and vegetables—this vegan version uses tofu and crunchy raw vegetables.
Best Lettuce for Lettuce Wraps
I recommend using Bibb lettuce or Butterhead for this recipe. You want lettuce that is crunchy and sturdy enough to hold all of the satisfying ingredients, from noodles and tofu to piles of colorful and refreshing veggies. But you also want lettuce that is somewhat sweet to balance the salty, tangy peanut sauce.
Other Key Ingredients
These ingredients are must-haves for this recipe and really make it one your friends won't forget.
- Tamari offers a salty and satiating flavor that brings depth and heartiness to the tofu and the peanut sauce.
- Toasted sesame oil adds some toasty warmth that gives the tofu a smoky flavor.
- Maple syrup is my favorite plant-based sweetener and never disappoints in Asian-inspired dishes.
- Rice vinegar offers lovely acidity that helps to draw out each unique flavor in this recipe.
- Sriracha is a necessity for bringing in that perfect touch of heat.
- Garlic and ginger were made for each other. They are a perfect match in Asian-inspired recipes. Pungent garlic marries bitter ginger for a flavor unlike any other!
- Potato starch is what gives the tofu its crispy coating and crunch, along with the breadcrumbs and sesame seeds.
- Peanut butter is undeniably satisfying and adds some extra protein and heartiness to these lettuce wraps. Between the smoky tofu and the peanut butter, these lettuce wraps are far from dainty.
- Lime, like the vinegar, helps to bring out each flavor and brighten up the dish, adding a bit of tang.
- The raw vegetables, including the lettuce, carrots, radish, and green onion add crunch and sweetness, while making this dish hydrating too!
How to Make Vegan Tofu Lettuce Wraps
Every memorable tofu recipe starts with a well-crafted marinade. First things first, prepare an umami-packed marinade for the cubed tofu. Pour the marinade over the tofu in a large and shallow dish and let sit in the fridge anywhere from 30 minutes to 2 hours, gently tossing halfway in between.
While the tofu is marinating, cook the rice noodles, prepare the peanut sauce, and chop the veggies. Arrange the lettuce leaves on a large plate or platter.
When the tofu is done marinating, scoop each cube out and place it on a baking sheet, leaving extra marinade behind.
Bake for 15 minutes, then flip each piece and brush more marinade on top. Then bake for an additional 15 minutes. When done, let cool for 5 minutes.
To assemble the Tofu Lettuce Wraps, use tongs to place a small pile of noodles onto each piece of lettuce, followed by a small handful of tofu, then veggies, then chopped peanuts.
Drizzle with the desired amount of peanut sauce.
Tips for Storage
I can pretty much promise you there won't be any extras to store! However, if you need to store these for the next day, place the noodles in one container, the tofu in another, and the veggies and lettuce in an additional container.
To prep again, rinse the noodles under cold water and use your hands to break the noodles gently apart. Reheat the tofu on a frying pan if you desire, or just enjoy them at room temperature.
Leftovers can be stored for 3-4 days, depending on the freshness of your lettuce and vegetables. Do not freeze this recipe.
If you wish to pair this recipe with a main course for an impressive meal, check out my Tempeh Buddha Bowl.
📖 Recipe
Tofu Lettuce Wraps
Ingredients
Tofu
- 14 ounce tofu block extra firm, pressed
- 2 tablespoons tamari
- 2 tablespoons toasted sesame oil
- 2 tablespoons maple syrup
- 2 tablespoons rice vinegar
- 1 tablespoon sriracha
- ½ teaspoon garlic powder
- ½ teaspoon ginger powder
- 1 tablespoon potato starch
- 1 ½ tablespoons breadcrumbs
- 1 tablespoon sesame seeds
Peanut Sauce
- ½ cup peanut butter
- 2 tablespoons maple syrup
- 2 tablespoons tamari
- 2 tablespoons water
- 2 tablespoons lime juice freshly squeezed
- 1 ½ tablespoons sriracha
- 1 tablespoon rice vinegar
- 1 large garlic clove minced (or 2 small garlic cloves)
- 1-inch piece ginger minced
- ½ teaspoon red pepper flakes
Lettuce Wraps
- 1 head bibb lettuce or butterhead
- 1 package rice noodles cooked and rinsed under cold water
- Shredded carrots
- Radish sliced
- Green onion sliced
- Peanuts chopped
Instructions
Preparing the Tofu
- Use a knife to cube the tofu. Gently place the cubed tofu in a large and shallow dish. Mix all of the marinade ingredients (except for the potato starch, breadcrumbs, and sesame seeds) together in a bowl or measuring cup. Pour the marinade over the tofu, making sure each piece is in the marinade. Let the marinated tofu sit in the fridge for 30-45 minutes (or up to 2 hours). Mix gently halfway through the marinating time.
- Preheat the oven to 425F. Make sure the rack is in a middle or bottom position. Prepare a baking sheet with parchment paper or use a nonstick pan.
- If you haven't already, prepare the rice noodles according to package directions. Drain and rinse them under cold water.
- Make the peanut sauce by combining all of the ingredients, whisking vigorously to avoid any clumps of peanut butter.
- Add potato starch to a large bowl and add the tofu to the bowl. Toss gently to coat the tofu in the potato starch, then add the breadcrumbs and continue tossing gently. Add the sesame seeds and toss gently combining everything together evenly.
- Spoon the tofu out onto the baking sheet, leaving the extra marinade behind. Bake for 15 minutes, then remove the pan from the oven and use tongs to gently flip each piece. Drizzle extra marinade on top and place back in the oven to bake for an additional 15 minutes. Once done, let the tofu cool for 5 minutes.
Assembling the Tofu Lettuce Wraps
- Tear off sturdy pieces of lettuce and arrange them on a large plate or platter. Use tongs to place a small amount of noodles on each lettuce leaf. Use your hands to place a small handful of tofu onto each piece of lettuce. Then add the desired toppings and drizzle each piece with peanut sauce.
Notes
- Servings will depend on whether you use this recipe as a snack or as a main dish. The servings listed here are intended for a main course. You could serve this as an appetizer to about 6-8 people.
- Cut down on total cooking time by prepping all of your ingredients, including the rice noodles and peanut sauce, while the tofu is marinating.
