Crispy Tofu Lettuce Wraps with Spicy Peanut Sauce

Ultra-crispy pan-fried tofu tossed with creamy, spicy peanut sauce and piled into lettuce wraps! Your desk lunch just got a whole lot tastier.

I LOVE TOFU. There, I said it. Not even conditionally; I just really love it. I’ve been known to sneak bites of plain, uncooked, unseasoned tofu while I’m cooking. I know it’s weird. I know it tastes like an eraser. Maybe I like that. So sue me.

But even back in the day, when I was staunchly tofu-averse, I would’ve been all about this recipe. Super-crispy tofu, pan-fried until it hardly resembles tofu anymore. Thick, creamy, spicy-savory peanut sauce. A slew of colorful toppings that are quick to chop up and quicker to eat.

This is tofu for people who say they hate tofu.

One of my favorite features of this recipe is its price tag. A block of tofu runs you less than $2, and I guarantee you already have rice in your pantry. Add some peanut butter, basic condiments, and veggies, and you’ve got yourself a several-serving meal for like $5. Beat that price; I dare you.

Plus, to top it all off, this recipe is 100% vegan. You’ll never know, though, because these lettuce wraps are so satisfying I’ve been making them for lunch every day this week.

A couple tips for lettuce wrap perfection:

• To get the best, crispiest tofu, get your pan super hot and resist the urge to flip the tofu too early. It will release easily from the pan when it’s finished cooking, but if you try to flip too soon, it will break. I promise you won’t burn it!
• Let the rice cool a bit before scooping it into the lettuce leaves. Nobody likes a soggy lettuce leaf.
• These lettuce wraps are just as good, if not better, the next day! Toss the tofu with the peanut sauce and store it in an airtight container in the fridge. When you’re ready to eat, just stack it in a lettuce leaf with pre-cooked rice and garnishes.

More recipes perfect for meal prep:
Coconut Curry Lentils
Mediterranean Chopped Kale Salad
Curried Carrot and Sweet Potato Soup

Did you make these crispy tofu lettuce wraps? Don’t forget to share a photo on Instagram and tag me @emily.eats.things!

Crispy Tofu Lettuce Wraps with Spicy Peanut Sauce

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Ultra-crispy pan-fried tofu tossed with creamy, spicy peanut sauce and piled into lettuce wraps! Meal prep just got a whole lot tastier.

• Author: Emily Hanka
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 3 servings 1x

Ingredients

Units USM Scale 1x2x3x

For the crispy tofu:

• 1 (14-ounce) block extra-firm tofu
• 1 tablespoon cornstarch
• ½ teaspoon kosher salt
• ¼ cup neutral cooking oil (canola, vegetable, or peanut)

For the spicy peanut sauce:

• ½ cup natural creamy peanut butter
• 3 tablespoons low-sodium soy sauce or tamari
• 2 tablespoons freshly squeezed lime juice, from 1 large lime
• 1 tablespoon rice vinegar*
• 2 cloves garlic, minced
• Small knob of ginger, grated
• 1 teaspoon maple syrup
• ½ teaspoon crushed red pepper flakes
• 2–3 tablespoons water

For serving:

• 1 head butter lettuce, leaves separated
• ¼ cup chopped peanuts
• Sliced green onions, shredded red cabbage, cooked rice, and lime wedges

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Instructions

1. Prepare the tofu: Wrap the tofu in a clean kitchen towel or paper towels and place it on a plate. Set another plate on top and weigh it down with something heavy, like a cast-iron pan or a book. (Even a can of beans will do.) Let drain for at least 15 minutes, but preferably 30. Once the tofu is drained, cut it crosswise into 8 planks, about ½ inch thick each. Slice each plank in half lengthwise, then cut into ½-inch cubes. In a medium bowl, toss the cubed tofu with the cornstarch and salt.
2. Cook the tofu: Heat the oil in a large nonstick skillet or wok over medium-high heat until shimmering. Working in batches, add the tofu to the skillet in a single layer. Fry for 3–5 minutes on each side, or until golden-brown and crispy. Transfer the cooked tofu to a plate lined with paper towel to drain.
3. Make the peanut sauce: In the bottom of a large bowl, whisk together the peanut butter, soy sauce, lime juice, rice vinegar, garlic, ginger, maple syrup, and crushed red pepper flakes until smooth. Add water as needed to thin the sauce to a creamy, pourable consistency.
4. Assemble: Add the cooked tofu and chopped peanuts to the bowl with the peanut sauce and toss to combine. Scoop the tofu into lettuce leaves with sliced green onions, shredded red cabbage, and rice. Serve with lime wedges to squeeze over the top.