10-Minute Crispy Tofu Lettuce Wraps with Thai Peanut Sauce
The best quick, light, refreshing dinner!
Servings 2
Calories 465kcal
Cost $8
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!
Nutrition
Calories: 465kcal | Carbohydrates: 22g | Protein: 29g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 13g | Sodium: 1664mg | Potassium: 323mg | Fiber: 4g | Sugar: 5g | Vitamin A: 60IU | Vitamin C: 1mg | Calcium: 277mg | Iron: 4mg
