One of my favorite easy, light lunches that always makes me feel good afterwards is 10-Minute Crispy Tofu Lettuce Wraps with Thai Peanut Sauce. A lower carb, high protein lunch with veggies, crispy tofu cubes, and a creamy peanut sauce. Other light recipes you’ll enjoy are: Chopped Lentil Salad, Cucumber Feta Chickpea Salad, and Spaghetti Squash Stir Fry.
Why I Love This Recipe
- Super Fast: Us moms know, we don’t have time to take 45+ minutes cooking up an elaborate lunch. This 10-minute meal is faster than a drive-thru!
- Low Carb, High Protein: Tofu lettuce wraps are a great lower carb, higher protein meal option for when you want something light but satiating.
- Refreshing: I love a no-cook, simple recipe. When you use crunchy romaine lettuce as the base, it makes these lettuce wraps so light and refreshing.
- Homemade Peanut Sauce: There’s nothing I love more than a batch of homemade creamy peanut sauce. It’s drinkable good! You can make a double-batch and use leftovers on other snacks and meals throughout the week.
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Notes on Ingredients
- Romaine: I use Josie’s Organics romaine hearts. You could also use iceberg lettuce, collard green leaves, or even cabbage!
- Tofu: An extra firm or high-protein tofu yields a better texture when pan-fried so it gets nice and crispy. You can also swap for tempeh.
- Coconut Aminos: A healthier, low-sodium soy sauce alternative that’s also naturally gluten-free.
- Soy Sauce: If you are gluten-free, swap the two tablespoons of soy sauce for an additional two tablespoons coconut aminos.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW in the recipe card.
How do you make 10-Minute Crispy Tofu Lettuce Wraps with Thai Peanut Sauce?
- Pan fry the tofu, adding the coconut aminos halfway through cooking.
- Chop scallions and cashews. Wash and prep romaine leaves.
- Make the Thai Peanut Sauce by whisking all ingredients together.
- Add tofu cubes into romaine cups, drizzle with sauce and garnish with cashews and scallions. Serve and enjoy!
- Step 1: First, pan fry the tofu in coconut aminos. While tofu cooks, chop scallions, cashews, and prep the romaine.
- Step 2: Then, make the peanut sauce.
- Step 3: Assemble the lettuce wraps with tofu, green onions, cashews, and drizzle peanut sauce on top.
- Step 4: Finally, serve and enjoy!
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Commonly Asked Questions
Sure, you can use tempeh or another protein you enjoy.
You can substitute the peanut butter with sunflower butter and make a nut-free “peanut” sauce that will be just as delicious! Use a natural, creamy sunflower butter without any other additives.
Yes! Next, try my Green Girl Crunch Chop Salad, Spaghetti Squash Pad Thai, or Vegan Caesar Salad Spring Rolls.
I like to pan fry my tofu cubes with a splash of oil and a drizzle of coconut aminos for this recipe. Pan fry for a couple minutes on each side on medium-heat until the tofu cubes are all golden and crispy.
“These were so yummy!! I added a little agave to the peanut sauce to give it a little sweetness, but you totally don’t have to. I would recommend marinating the tofu before cooking to really elevate the flavors but overall, this was so fun and absolutely delicious!”
– Missy
Extra Helpful Tips
- I like to chop the romaine leaves in half so they’re a bit shorter and easier to eat. Otherwise your lettuce wraps will be very long! You can also use iceberg lettuce for more of a “cup” shape.
- Store leftovers separate (tofu in one container, peanut sauce in one container, and lettuce wraps in one container) and assemble when you’re ready to enjoy again. Leftovers will stay fresh for up to 3 days.
- If you are oil-free, you can leave out the sesame oil. Otherwise, it adds a delicious nutty flavor!
- Make a double batch of the peanut sauce and use leftovers on rainbow peanut noodle salad, easy summer rolls, spring roll salad, or adzuki farro salad.
If you tried this 10-Minute Crispy Tofu Lettuce Wraps with Thai Peanut Sauce or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
10-Minute Crispy Tofu Lettuce Wraps with Thai Peanut Sauce
Equipment
- 1 knife
Ingredients
- romaine leaves I use Josie’s Organics
- 1 block tofu extra-firm, cut into small pieces
- 2 tablespoon coconut aminos
Thai Peanut Sauce
- ¼ cup peanut butter creamy
- 2 tablespoon soy sauce sub coconut aminos if gluten-free
- 1 tablespoon coconut aminos
- 1 tablespoon rice vinegar
- ½ teaspoon ginger
- 1 teaspoon garlic powder
- ½ teaspoon toasted sesame oil optional
- 2 tablespoon water
Garnishes
- 2 tablespoon cashews raw, chopped
- 2 tablespoon scallions sliced thin
Instructions
- Sauté tofu on medium-high heat in a non-stick pan until golden brown on each side. Once golden brown, turn the pan down to low heat, add 2 tablespoons of coconut aminos, and sauté for another minute.
- While tofu is cooking, chop up scallions and cashews. Wash and prep your romaine leaves.
- Make peanut sauce by adding all ingredients to a jar and whisk well to combine. If sauce is too thick, add more water (1 tablespoon at a time).
- Spoon tofu cubes into romaine cups, drizzle with sauce and garnish with cashews and scallions.
- Serve and enjoy!
Notes
- I like to chop the romaine leaves in half so they’re a bit shorter and easier to eat. Otherwise your lettuce wraps will be very long! You can also use iceberg lettuce for more of a “cup” shape.
- Store leftovers separate (tofu in one container, peanut sauce in one container, and lettuce wraps in one container) and assemble when you’re ready to enjoy again. Leftovers will stay fresh for up to 3 days.
- If you are oil-free, you can leave out the sesame oil. Otherwise, it adds a delicious nutty flavor!
Julie Hantman-Rose says
I made these! First for Eric and Sherrie and then for myself!
They were delicious!
I used grated fresh ginger.
Easy as pie.
Missy says
These were so yummy!! I added a little agave to the peanut sauce to give it a little sweetness but you totally don’t have to. I would recommend marinating the tofu before cooking to really elevate the flavors but overall this was so fun and absolutely delicious!
Ruth Raupagh says
Where can i find nutritional information and number of servings in your recipes? Thanks! Super tasty. Just found you, and so far i like what i’ve made. Excited to try the bread recipe next.
Pamela says
How many does this feed as an appetizer? Trying to figure out how many times I should increase the recipe for 15 people.
Taylor says
Hi! Taylor from team HealthyGirl here!
About 4 people
Jordan from the HealthyGirl Team says
Light and fresh lunch I make all the time! The peanut sauce is so easy and so good.