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Tofu and vegetable lettuce wraps with peanut sauce
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5 from 3 votes

Vegetable Lettuce Wraps with Crispy Tofu

Lettuce wraps filled with mushrooms, bell peppers, onions, crispy baked tofu, vermicelli noodles and topped with peanut sauce!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Author: Shweta

Ingredients 

  • 1 large head lettuce,, I used Bibb lettuce
  • 4-6 oz vermicelli noodles or thin rice noodles

For the Vegetables and Sauce:

  • 1 tablespoon oil
  • 1 cup mushrooms,, I used baby bella
  • 1 bell pepper,, diced
  • 1 small onion,, diced
  • ¼ cup soy sauce,, low sodium
  • 1 inch ginger,, crushed
  • 2 cloves garlic,, minced
  • 2 tablespoons rice vinegar
  • 1 teaspoon sriracha
  • 1 tablespoon maple syrup
  • 1 teaspoon corn starch with 2 teaspoons water

Tofu

  • 1 package extra firm tofu, , pressed
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons soy sauce,, low sodium
  • 2 tablespoons breadcrumbs,, I used whole wheat but panko will work great
  • 1 tablespoon cornstarch

Peanut Sauce

  • 4 tablespoons peanut butter
  • 1 ½ tablespoon maple syrup
  • 2 cloves garlic
  • 1 inch ginger
  • 2 tablespoons soy sauce,, low sodium
  • 1 tablespoon rice vinegar
  • 1 teaspoon sriracha,, optional
  • ¼ cup water; start with 2 tablespoons

Instructions

For the Tofu:

  • Pre-heat the oven to 425°F
  • Press the tofu by wrapping it in an absorbent towel and placing something heavy on it to remove excess water. Do this for at least 20 minutes, the longer the better. Try to get as much water out as you can for a crispy tofu with a chewy center.
  • Once it’s pressed, cut it into small cubes.
  • In a bowl, mix the toasted sesame oil and soy sauce then add the tofu. Add the breadcrumbs and cornstarch and mix until the tofu pieces are well coated.
  • Line a baking tray with parchment paper. Bake the tofu for 10 minutes, rotate, then bake for another 10-15 minutes until they’re crispy brown!

For the Vegetables:

  • In a small bowl, mix the soy sauce, ginger, garlic, rice vinegar, sriracha, and maple syrup together.
  • Heat the oil on a skillet on medium heat. Add the onions, mushrooms, and bell peppers and saute until slightly softened. Add the sauce mixture and let it simmer until it slightly thickens.
  • In the same sauce bowl, mix the cornstarch with water and combine well. Add this to the sauce and vegetables to thicken the sauce quickly and make it less watery. You are more than welcome to leave the consistency as is if that’s what you prefer.

For the Peanut Sauce:

  • Place peanut butter, maple syrup, garlic, ginger, soy sauce, rice vinegar, and sriracha (optional) in a food processor. Start with 2 tablespoons of water and blend together in a food processor until smooth in consistency. Add more water 1 tablespoon at a time until you reach your desired consistency.

Put it all together:

  • Cook the vermicelli noodles according to your package.
  • Separate the lettuce in individual cups, wash well, and pat dry with a paper towel.
  • Fill the lettuce with the noodles, vegetable mixture, and tofu. Drizzle with peanut sauce or serve on the side as a dip and enjoy every last bite!
  • Optional toppings: sesame seeds, more sriracha sauce for spice, scallions, cilantro, or some spicy vegan mayo!

Notes

  • I liked mine tofu in smaller cubes since they bake crispier and it’s easier to eat in the lettuce wraps.
  • You can use regular sesame oil or a neutral oil as well. Toasted sesame oil has a strong flavor which really works well with the tofu. 
  • I used bibb lettuce but really, romaine, iceberg, or butterhead would all work great! 

Nutrition Info

Calories: 425kcal | Carbohydrates: 51g | Protein: 17g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Sodium: 1526mg | Potassium: 545mg | Fiber: 3g | Sugar: 13g | Vitamin A: 238IU | Vitamin C: 29mg | Calcium: 90mg | Iron: 3mg
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