tofu lettuce wraps

These lettuce wraps are ridiculously good! Crunchy, fresh, and packed with tofu, brown rice, crispy onions, plus a drizzle of peanut sauce and spicy mayo. Delicious!

Tofu and Brown Rice Lettuce Wraps with Peanut Sauce

olive oil

butter lettuce lettuce

spicy mayo (see notes)

onions cashews / peanuts for topping

teriyaki sauce

juice of 1 orange

peanut butter

Sriracha

Cook the tofu

Heat a few swishes of oil in a nonstick skillet over medium high heat. Add the tofu and crumble in the pan. Cook until slightly browned. 

Cook the tofu: Heat a few swishes of oil in a nonstick skillet over medium high heat. Add the tofu and crumble in the pan. Cook until slightly browned.

Tofu and Brown Rice Lettuce Wraps  with Peanut Sauce Step 1

Add rice and sauce

Add the rice and most of the sauce to the pan. Sauté for 5 minutes or so &#8211; just enough to get some browning / light caramelization and get everything nice and yummy. Season with salt to taste.

Add rice and sauce: Add the rice and most of the sauce to the pan. Sauté for 5 minutes or so - just enough to get some browning / light caramelization and get everything nice and yummy. Season with salt to taste.

Tofu and Brown Rice Lettuce Wraps with Peanut Sauce Step 2

Fill and serve

Spoon your tofu and brown rice filling into crispy little pieces of lettuce. Top with something crunchy (peanuts? crispy onions?) and something creamy (spicy mayo all the way) and drizzle with a little extra sauce, and now tell me this isn&#8217;t your favorite meal of the week.

Fill and serve: Spoon your tofu and brown rice filling into crispy little pieces of lettuce. Top with something crunchy (peanuts? crispy onions?) and something creamy (spicy mayo all the way) and drizzle with a little extra sauce, and now tell me this isn't your favorite meal of the week.

Tofu and Brown Rice Lettuce Wraps with Peanut Sauce Step 3

https://content.jwplatform.com/videos/AYs0eDeb.mp4

Tofu Lettuce Wraps AdThrive

Treat yourself to copycat PF Chang&#039;s Vegan Lettuce Wraps right in your own kitchen - complete with crispy rice noodles and sriracha mayo!

Vegan Lettuce Wraps (PF Chang's Copycat Recipe!)

rice noodles + oil

12-oz package firm tofu (340 g)

oil oil

onion

mushrooms (roughly chopped, 226 g)

garlic (minced)

Tbsp ginger

onions

water chestnuts

Tbsp soy sauce (30 mL)

Tbsp hoisin sauce (30 mL)

Tbsp rice vinegar (15 mL)

butterhead lettuce leaves

Optional Crispy Rice Noodles: To make crispy rice noodles as shown in photos, heat about ½ inch of oil in a large saute pan over medium high heat. Drop a single rice noodle into the oil. When it bubbles, the oil is hot enough. Working in batches, drop the noodles into the hot oil cooking for just a few seconds until they puff up. Remove from oil and set on a paper towel.

Tofu: Drain tofu and wrap in a few layers of paper towels. Squeeze to remove excess moisture, then use your hands to crumble up the tofu. Heat oil in a large saute pan or wok over medium/high, then add the tofu. Cook until it begins to turn golden at the edges, 7 to 10 minutes.

Veggies: Add the onion, mushrooms, garlic, and ginger. Cook until mushrooms have released their moisture and it evaporates. Onion should be soft at that point, about 10 minutes.

Flavor: Add water chestnuts, soy, hoisin, rice vinegar, and half of the green onions. Cover and cook for 2 to 3 more minutes.

Serve: Spoon filling into each butterhead lettuce leaf, topping with remaining green onions and optional crispy rice noodles.

These easy, flavorful lettuce wraps are drizzled with a creamy peanut sauce. It&#39;s the perfect combination of light and refreshing, yet satisfying and protein-rich!

Cashew Tofu Lettuce Wraps (Vegan!)

tofu

cashew pieces

green onions

garlic

ginger,

hoisin sauce (gluten-free if needed)

Tbsp. tamari

Tbsp. rice vinegar

maple syrup

Bibb/butter lettuce leaves

Peanut Sauce (for drizzling)

Garnish (optional): mung bean sprouts, sesame seeds, green onions, crushed peanuts

Make the sauce: Add hoisin, tamari, rice vinegar, and maple syrup to a small bowl and whisk to combine. Set aside.

Prepare tofu mixture: Slice green onions, mince garlic, and grate ginger. Crumble/tear tofu into small pieces.

Cook: In a non-stick skillet over medium heat, add crumbled tofu. Sauté for 6-7 minutes until slightly golden, stirring occasionally to prevent sticking. Then add cashews, green onions, garlic, and ginger. Stir and sauté for 2-3 minutes.

Add sauce: Reduce heat to medium-low. Add the hoisin-tamari sauce and cook for 1-2 minutes or until warmed through.

Assemble wraps: Scoop mixture down the center of butter lettuce leaves. (Try not to overfill them.) Drizzle with peanut sauce. Top with mung bean sprouts, sesame seeds, crushed peanuts, or other desired toppings.

Well, today in Calgary we finally got some warmer summer weather, 25°C, and for us that means a lighter dinner.  This recipe fit the bill! Everything came together easily and the flavours are so delicious!! Used some homegrown lettuce for the wraps, too!  This recipe is a keeper!! Thank you so much for sharing such amazing recipes with the rest of us!

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Top 3 tofu lettuce wraps recipes from across the web

The most viewed tofu lettuce wraps recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tofu and Brown Rice Lettuce Wraps w...

Vegan Lettuce Wraps (PF Chang's Cop...

Cashew Tofu Lettuce Wraps (Vegan!)

The most viewed tofu lettuce wraps recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine