Save These Thai peanut tofu lettuce wraps are crisp cool and packed with satisfying flavor. Tender tofu cubes get browned up until golden then tucked into fresh lettuce cups with a rainbow of veggies and a creamy peanut sauce. It is a favorite for hot days or anytime you want a meal that feels both light and luscious.
These wraps became an instant hit when I made them for a summer potluck. Everyone was reaching for seconds and I could barely save any for leftovers. They are now my go to for weeknights when I crave something vibrant and deeply tasty but easy.
Ingredients
- Firm tofu: gives structure and a satisfying chew seek out a block that feels dense and not watery
- Cornstarch: crisps the tofu beautifully opt for a non GMO variety if possible
- Vegetable oil: helps achieve golden color a neutral flavored oil like sunflower or canola works best
- Soy sauce: delivers essential salty umami I prefer tamari or a gluten free soy sauce for a clean taste
- Lime juice: lends bright tang fresh limes always give the most punchy flavor
- Creamy peanut butter: forms the sauce base look for fresh ground or high quality brands with no added sugar
- Maple syrup or honey: balances the savory notes pure maple syrup for vegan or local honey for a touch of floral taste
- Rice vinegar: adds zip to the sauce unseasoned gives the best control
- Toasted sesame oil: provides aroma and toasty depth just a small splash transforms the flavor
- Fresh ginger and garlic: bring warmth choose firm plump roots and cloves
- Sriracha or chili sauce: is optional for heat if you like a little kick use your favorite
- Butter lettuce or romaine: is the perfect wrap cool crisp and sturdy enough to hold fillings
- Carrot cucumber and red bell pepper: add crunch and color I always seek the freshest produce
- Spring onions: offer gentle bite slice as thin as possible
- Roasted peanuts: for a final bit of crunch go for dry roasted and unsalted if possible
- Fresh cilantro and lime wedges: for garnish finish with a squeeze of lime and a sprinkle of herbs for brightness
Instructions
- Prepare the Tofu:
- Gently pat the tofu dry using paper towels until no moisture comes away easily. Cut into cubes about one and a half centimeters each for the best texture balance. Toss the cubes in cornstarch so each piece gets evenly coated this is what creates the golden crispy exterior in the pan.
- Sear the Tofu:
- Heat your largest nonstick skillet over medium high. Add the oil and once shimmering swirl to coat the base. Scatter in the tofu cubes in a single layer. Let each side cook without moving until deep golden before turning. Cook for eight to ten minutes slowly rotating to get every side crisp and golden.
- Finish with Soy Sauce and Lime:
- During the last sixty seconds of cooking drizzle in the soy sauce and fresh lime juice directly over the tofu. Toss everything immediately so the cubes soak up the flavors and develop a glossy exterior then promptly remove from the heat so they do not get soggy.
- Create the Peanut Sauce:
- In a mixing bowl whisk together the peanut butter soy sauce maple syrup or honey rice vinegar toasted sesame oil grated ginger minced garlic and optional sriracha or chili sauce. Add warm water one tablespoon at a time until the sauce is smooth creamy and easily pourable. Taste and adjust seasoning for the perfect sweet tangy nutty flavor.
- Assemble the Wraps:
- Arrange washed lettuce leaves on a beautiful serving platter. Begin layering start with a few tofu cubes then top with sliced carrot cucumber bell pepper and spring onion. Drizzle a generous ribbon of peanut sauce over each.
- Finish and Garnish:
- Sprinkle with chopped roasted peanuts and plenty of fresh cilantro. Serve the wraps with extra lime wedges for bright fresh flavor that everyone can squeeze on just before eating.
Save I just love how the peanut butter sauce ties everything together. The creamy nutty flavor makes these lettuce wraps truly irresistible. One of my favorite memories is having my nieces help fill each wrap at the table everyone laughing and customizing their own.
Storage Tips
Store leftover fillings and sauce separately in airtight containers in the fridge. The tofu will retain some crispness for a day or so. Lettuce leaves should be patted very dry and kept wrapped in a damp cloth inside a container. When ready to eat just assemble right before serving for freshest results.
Ingredient Swaps and Substitutions
If you are out of tofu try sliced tempeh or even cooked chickpeas for similar protein and substance. For a nut free variation sunflower seed or tahini based sauce works great. No maple syrup Swap for agave or coconut nectar.
Serving Ideas
These wraps are delicious on their own but also great with a side of jasmine rice or rice noodles to make a more filling meal. Pile everything onto a big platter for sharing or roll up a few for impressive appetizers at your next gathering.
Cultural Inspiration
Inspired by Thai street food these wraps transform a peanut dipping sauce into a main dish. Lettuce wraps are popular across Southeast Asia for their cool crisp delivery and endless room for creativity. The sauce is a riff on satay but with a fresh twist.
Save Serve the wraps chilled for maximum crunch or layer a few more fresh herbs for a colorful final touch.
Kitchen Guide
- → What type of tofu works best?
Firm or extra-firm tofu is ideal, as it holds shape and crisps nicely when cooked.
- → Can I make it gluten-free?
Yes, use certified gluten-free soy sauce and peanut butter to make this dish gluten-free.
- → How spicy is the peanut sauce?
It’s mildly spicy, but you can adjust heat by adding more or less sriracha or chili garlic sauce.
- → What can I use instead of tofu?
Chicken strips or tempeh are great substitutes for tofu in these wraps.
- → How do you keep lettuce cups crisp?
Dry lettuce leaves thoroughly after washing and fill them just before serving for maximum crunch.
- → Can wraps be prepared ahead?
Vegetables and tofu can be prepped ahead, but assemble wraps right before serving to prevent sogginess.