Quick Recipe Version (TL;DR)

Yield: 4 servings (about 3 lettuce wraps per person)
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes

Quick Ingredients

14 oz extra-firm tofu, pressed and cubed
2 tbsp soy sauce or tamari, divided
3 tbsp fresh lime juice, divided
1 tbsp neutral oil (avocado, canola, or vegetable)
2 tbsp cornstarch
1/3 cup creamy peanut butter
3 tbsp warm water
1 tbsp rice vinegar
1–2 tbsp maple syrup or honey
1 tsp toasted sesame oil
1 garlic clove, minced, plus 1 tsp grated fresh ginger
1–2 tsp sriracha or chili sauce (optional)
12–16 large lettuce leaves (butter, Bibb, or romaine)
1 cup shredded red cabbage
1 cup shredded carrot
1/2 red bell pepper, thinly sliced
1/2 small cucumber, cut into matchsticks
2 green onions, thinly sliced
1/4 cup chopped fresh cilantro + 1/4 cup chopped fresh mint
1/4 cup roasted peanuts, chopped, plus lime wedges

Do This

1. Press tofu 10–15 minutes, then cut into 1/2-inch cubes. Toss with 1 tbsp soy sauce, 1 tbsp lime juice, and cornstarch.
2. Whisk peanut butter, warm water, 2 tbsp lime juice, 1 tbsp soy sauce, rice vinegar, sweetener, sesame oil, garlic, ginger, and sriracha until smooth.
3. Heat oil in a large nonstick skillet over medium-high. Cook tofu 10–12 minutes, turning occasionally, until golden and crispy on most sides.
4. Meanwhile, wash and dry lettuce leaves. Prep cabbage, carrots, bell pepper, cucumber, and green onions. Chop herbs and peanuts.
5. Taste peanut-lime sauce; adjust salt, sweetness, or lime to taste. Thin with a splash more water if needed.
6. To serve, layer lettuce with cabbage, carrot, veggies, crispy tofu, herbs, and peanuts. Drizzle generously with sauce.
7. Serve immediately with extra sauce and lime wedges on the side.

Why You’ll Love This Recipe

Fresh, crunchy, and colorful lettuce wraps that feel light but satisfying.
Crispy tofu and a bold peanut-lime sauce deliver serious flavor with simple ingredients.
Fully vegetarian and easily vegan and gluten-free with a couple of easy swaps.
Perfect for weeknights, meal-prep, or casual entertaining where everyone assembles their own wraps.

Grocery List

Produce: 1 head butter/Bibb/romaine lettuce, 1/4 small red cabbage, 2 medium carrots, 1/2 red bell pepper, 1/2 small cucumber, 1 bunch green onions, 1 small bunch cilantro, 1 small bunch mint, 1 head garlic, 1 small piece fresh ginger, 3–4 limes.
Dairy: None required.
Pantry: 14 oz extra-firm tofu, soy sauce or tamari, neutral cooking oil, cornstarch, creamy peanut butter, rice vinegar, maple syrup or honey, toasted sesame oil, sriracha or chili sauce (optional), roasted peanuts (or cashews), salt, black pepper.

Full Ingredients

For the Crispy Tofu

14 oz extra-firm tofu, drained and pressed for 10–15 minutes
1 tbsp soy sauce or tamari (for marinating)
1 tbsp fresh lime juice
1 tsp maple syrup or honey (optional, for lightly caramelized edges)
2 tbsp cornstarch
1/2 tsp garlic powder
1/4 tsp freshly ground black pepper
1/4 tsp fine sea salt (omit or reduce if tofu is very salty)
1 tbsp neutral oil (avocado, canola, or vegetable) for pan-frying

For the Peanut-Lime Sauce

1/3 cup creamy peanut butter
3 tbsp warm water (plus 1–2 tbsp more as needed to thin)
2 tbsp fresh lime juice
1 tbsp soy sauce or tamari
1 tbsp rice vinegar
1–2 tbsp maple syrup or honey, to taste
1 tsp toasted sesame oil
1 small garlic clove, very finely minced or grated
1 tsp grated fresh ginger
1–2 tsp sriracha or other chili-garlic sauce (optional, to taste)

For the Veggie Filling & Wraps

12–16 large lettuce leaves (butter, Bibb, Boston, or romaine hearts), washed and well dried
1 cup finely shredded red cabbage
1 cup shredded carrot (about 2 medium carrots)
1/2 medium red bell pepper, cut into very thin strips
1/2 small cucumber, cut into thin matchsticks
2 green onions, thinly sliced (white and light green parts)
1/4 cup chopped fresh cilantro leaves
1/4 cup chopped fresh mint leaves

For Serving and Garnish

1/4 cup roasted salted peanuts, roughly chopped
Lime wedges, for squeezing over the wraps
Additional sriracha or chili sauce, to taste (optional)

Step-by-Step Instructions

Step 1: Press and Season the Tofu

Remove the tofu from its package, drain, and gently pat dry. Wrap the block in a clean kitchen towel or a few layers of paper towels. Place it on a plate and set a flat, heavy object (such as a skillet or a few cans) on top. Let it press for 10–15 minutes to remove excess moisture; this helps it crisp up.

Once pressed, cut the tofu into 1/2-inch cubes and place them in a medium bowl. Add 1 tbsp soy sauce, 1 tbsp lime juice, and 1 tsp maple syrup or honey (if using). Toss gently to coat, then sprinkle over the cornstarch, garlic powder, black pepper, and salt. Toss again until every cube is evenly coated in a light, powdery layer.

Step 2: Make the Tangy Peanut-Lime Sauce

In a small mixing bowl, combine the peanut butter, 3 tbsp warm water, 2 tbsp lime juice, 1 tbsp soy sauce, rice vinegar, 1 tbsp maple syrup or honey, and toasted sesame oil. Whisk until the mixture becomes smooth and creamy. Add the minced garlic, grated ginger, and sriracha if using, then whisk again.

Taste and adjust: add more lime juice for brightness, more sweetener to balance acidity, or more sriracha for heat. If the sauce seems too thick to drizzle, whisk in an additional 1–2 tbsp warm water, 1 tbsp at a time, until it reaches a pourable but still rich consistency. Set aside.

Step 3: Cook the Crispy Tofu

Heat 1 tbsp neutral oil in a large nonstick skillet over medium-high heat. When the oil is hot and shimmering, add the coated tofu cubes in a single layer, allowing a bit of space between pieces. Let them cook undisturbed for 3–4 minutes, until the undersides are deeply golden and crisp.

Using a spatula or tongs, gently turn the tofu pieces to another side and cook for another 3–4 minutes. Continue turning every few minutes until most sides are golden and the edges are crisp, about 10–12 minutes total. Reduce the heat to medium if they brown too quickly. Transfer the finished tofu to a plate and let it rest while you prepare the veggies.

Step 4: Prep the Veggies and Herbs

While the tofu cooks, prepare the vegetables. Wash and dry the lettuce leaves thoroughly; set them on a tray or large plate so they are ready for filling. Finely shred the red cabbage and carrots (using a sharp knife or box grater). Thinly slice the red bell pepper and cut the cucumber into matchsticks.

Slice the green onions and roughly chop the cilantro and mint leaves. Keep each component separate or arrange them in little piles on a large platter for a beautiful, build-your-own setup.

Step 5: Prepare the Lettuce Cups

Inspect the lettuce leaves and choose the largest, cup-shaped ones for the wraps. If using romaine hearts, use the inner, longer leaves and trim the tough base if needed. Pat any remaining moisture dry with a towel, as dry leaves hold the fillings better and keep the wraps from getting soggy.

Arrange the lettuce cups on a serving platter or individual plates, slightly overlapping if space is tight. They are now ready to be filled.

Step 6: Assemble the Lettuce Wraps

To assemble, place a lettuce leaf in your hand or on a plate. Add a small handful of shredded red cabbage and carrot to form a base. Top with a few strips of red bell pepper and cucumber, then add 4–6 cubes of crispy tofu, depending on the size of the leaf and your preference.

Drizzle a generous spoonful of the peanut-lime sauce over the tofu and veggies. Sprinkle with sliced green onions, chopped cilantro, chopped mint, and a pinch of chopped roasted peanuts. Gently fold the sides of the lettuce leaf around the filling and enjoy in a few bites.

Step 7: Serve and Customize at the Table

Set out the platter of lettuce cups, bowls of extra veggies, herbs, and tofu, the remaining peanut-lime sauce, chopped peanuts, lime wedges, and any extra hot sauce. Encourage everyone to assemble their own wraps, adding more sauce, herbs, or heat to taste.

Serve immediately while the tofu is still warm and crispy and the lettuce is chilled and crunchy. These wraps are best enjoyed fresh, as the combination of textures is what makes them especially satisfying.

Pro Tips

Press the tofu well. Removing excess moisture is the key to getting a crisp exterior. Do not skip the 10–15 minute pressing step.
Use very dry lettuce. After washing, spin or pat the lettuce dry. Damp leaves will water down the sauce and soften the tofu.
Slice veggies thinly. Very thin strips and shreds stack easily in the lettuce and give you that crunchy, restaurant-style texture.
Adjust sauce thickness at the end. Peanut sauce thickens as it stands. Thin with warm water a teaspoon at a time just before serving for an ideal drizzle.
Keep components separate for parties. Serving tofu, veggies, herbs, and sauce in separate bowls lets everyone customize and keeps leftovers fresher.

Variations

Gluten-free: Use certified gluten-free tamari instead of soy sauce and check that your sriracha is gluten-free.
Nut-free: Substitute creamy sunflower seed butter for peanut butter and use toasted pumpkin or sunflower seeds instead of peanuts.
Protein swap: Replace tofu with tempeh cubes, seared halloumi (if not vegan), or cooked chickpeas sautéed with the same seasonings.

Storage & Make-Ahead

Store each component separately for best texture. Keep the crispy tofu in an airtight container in the refrigerator for up to 3 days; reheat it in a lightly oiled skillet over medium heat for 4–5 minutes to re-crisp, or bake at 375°F (190°C) for 8–10 minutes, flipping once. The peanut-lime sauce will keep in a sealed jar or container in the refrigerator for up to 5 days; it will thicken when chilled, so whisk in a splash of warm water to loosen before serving. Prepared shredded veggies and chopped herbs can be stored in separate containers for 2–3 days. Wash and dry lettuce leaves ahead of time, then wrap them in a slightly damp paper towel and store in a zip-top bag or covered container for up to 2 days. Assemble wraps only when ready to eat to keep the lettuce crisp.

Nutrition (per serving)

Approximate values per serving (about 3 lettuce wraps): 420 calories; 20 g protein; 25 g fat; 11 g saturated fat; 32 g carbohydrates; 6 g fiber; 11 g sugar; 920 mg sodium. Actual values will vary based on specific brands and exact portion sizes.

Crispy Tofu Lettuce Wraps With Tangy Peanut-Lime Sauce