Print

Crispy Tofu Lettuce Wraps with Spicy Peanut Sauce

Three colorful tofu lettuce wraps on a plate, with lime wedges on the side for squeezing on top
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

Ingredients

Units Scale

For the crispy tofu:

  • 1 (14-ounce) block extra-firm tofu
  • 1 tablespoon cornstarch
  • 1/2 teaspoon kosher salt
  • 1/4 cup neutral cooking oil (canola, vegetable, or peanut)

For the spicy peanut sauce:

  • 1/2 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
  • 1/2 teaspoon crushed red pepper flakes
  • 2–3 tablespoons water

For serving:

  • 1 head butter lettuce, leaves separated
  • 1/4 cup chopped peanuts
  • Sliced green onions, shredded red cabbage, cooked rice, and lime wedges

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 1/2 inch thick each. Slice each plank in half lengthwise, then cut into 1/2-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.

Find it online: https://www.emilyeatsthings.com/crispy-tofu-lettuce-wraps-with-spicy-peanut-sauce/