Another lettuce wrap recipe? Yes — and these are worth it. I love how much flavor, sauce and toppings you can pack into a single lettuce leaf, plus eating with your hands makes them extra fun. These are vegan, high-protein, gluten-free and low-carb, featuring crispy tofu and a creamy, spicy peanut sauce that you’ll want to drizzle on everything.
These wraps pack a spicy punch and protein from tofu, with a versatile peanut sauce that doubles as a noodle sauce and a glaze for the tofu. I originally adapted this from Pinch of Yum, which is a great resource for vegetarian and vegan ideas. The same peanut sauce works brilliantly tossed with rice noodles, brushed onto the tofu as it caramelizes, and drizzled over the finished lettuce cups. Noodles in lettuce wraps might sound unusual, but they add a creamy, saucy element that makes each bite satisfying.
The peanut sauce is the star and performs three jobs in this recipe: it coats the rice noodles, flavors and helps crisp the tofu, and serves as a drizzle or dip for the finished wraps. If you like a little extra heat, add more chili-garlic paste or a squeeze of lime when serving. These wraps also reheat well—toss with a splash of water when reheating the noodles to keep them creamy.
Be prepared with napkins—these are delightfully messy, and that’s part of the fun. Fill butter lettuce leaves with the noodle-and-tofu mixture, top with crunchy peanuts, green onions and cilantro, sprinkle sesame seeds, and serve with lime wedges and Sriracha on the side.
Vegan Spicy Peanut Tofu Lettuce Wraps
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- Author: Amanda
- Yield: 4 servings
Description
Creamy peanut sauce plays three roles in these gluten-free, vegan lettuce wraps: it coats rice noodles, flavors and caramelizes crispy tofu, and serves as a drizzle or dip for the finished wraps.
Ingredients
Scale
SPICY PEANUT SAUCE:
- 1 cup peanut butter
- 2/3 cup low-sodium soy sauce (preferably gluten-free)
- 1/2 cup sesame oil
- 1/2 cup rice wine vinegar
- 3 to 4 tablespoons chili-garlic paste (or sambal oelek plus a couple garlic cloves), to taste
- 1/4 cup granulated sugar
- 1-inch knob fresh ginger, peeled and coarsely chopped
LETTUCE WRAPS:
- 4 ounces brown rice noodles
- One 14-ounce container extra-firm tofu, drained
- 1 to 2 tablespoons grapeseed or peanut oil
- One head butter lettuce, leaves removed from core
- Chopped green onions, for serving
- Chopped peanuts, for serving
- Cilantro leaves, for serving
- Sesame seeds, for sprinkling
- Lime wedges, for serving
- Sriracha, if desired
Instructions
- Soak the rice noodles in a large bowl of lukewarm water for at least 30 minutes while you prepare the rest of the recipe. Proper soaking prevents the noodles from becoming overly sticky when mixed with the sauce.
- For the Spicy Peanut Sauce: Combine all sauce ingredients in a blender or food processor and process until smooth. Taste and adjust seasoning or spice level as needed.
- Cut the tofu into small 1/2-inch cubes and pat dry with paper towels. Heat a large skillet over medium-high heat, add a little oil, and arrange the tofu in a single layer. Cook, stirring occasionally, until golden and crisp on all sides, about 15 minutes. Add about a quarter of the peanut sauce to the pan and toss to coat. Cook 4–5 minutes more until the sauce reduces and forms caramelized bits. Transfer the tofu to a bowl.
- Drain the soaked noodles. In the same skillet, add the noodles and enough peanut sauce to coat them. Reduce heat to medium-low and toss until the noodles are creamy and well coated. If the sauce is too thick, add a bit of water to reach the desired consistency. Remove from heat and fold in the tofu.
- Assemble the wraps by filling butter lettuce leaves with the noodle-and-tofu mixture. Top with green onions, chopped peanuts, cilantro and sesame seeds. Serve with lime wedges and Sriracha.
Notes
These wraps were inspired by a Firecracker-style vegan lettuce wrap — the peanut sauce is adaptable, so feel free to tweak the sweetness, acidity and heat to suit your taste.
- Category: Vegan
