Thai Peanut Tofu Lettuce Wraps
Crispy tofu coated in a flavorful peanut sauce, served in refreshing lettuce cups. A light and satisfying gluten-free lunch option.
Make this recipe part of your week
Sign in to keep this exact recipe. You choose what to save or replace.
Ingredients
- about 450 g Firm tofu
- 2 tbsp Cornstarch
- 1/4 cup Peanut butter
- 2 tbsp Soy sauce (tamari)
- 2 tbsp Rice vinegar
- 1 tbsp Honey
- 1 tsp Sesame oil
- 2 cloves Garlic
- 1 tsp Ginger
- 1/4 tsp Red pepper flakes
- 12 leaves Lettuce leaves
- 1/2 cup Shredded carrots
- 1/2 cup Bean sprouts
- 1/4 cup Chopped peanuts
Original measure retained: its cup/spoon or fluid-volume standard is unspecified. Source temperature equivalents could not be reconciled. Check the original instruction before cooking.
Instructions
- 1Place the about 450 g Firm tofu on a clean kitchen towel or paper towels. Cover with another towel and press down firmly for at least 10 minutes to remove as much water as possible. Once pressed, cut the tofu into about 2.5 cm cubes.
- 2In a medium bowl, add the about 450 g Firm tofu cubes and sprinkle with 2 tbsp Cornstarch. Gently toss until all the tofu pieces are lightly coated.
- 3Heat 1-2 tablespoons of neutral cooking oil (not listed, use what you have) in an approximately 30 cm non-stick skillet over medium-high heat (400°F / 200°C). Add the coated tofu cubes in a single layer, being careful not to overcrowd the pan. Cook for 5-7 minutes per side, until golden brown and crispy on all sides. Alternatively, bake the tofu on a baking sheet at 200°C for 20-25 minutes, flipping halfway through, until golden and firm.
- 4While the tofu is cooking, prepare the peanut sauce. In a medium bowl, whisk together 1/4 cup Peanut butter, 2 tbsp Soy sauce (tamari), 2 tbsp Rice vinegar, 1 tbsp Honey, 1 tsp Sesame oil, 2 cloves minced Garlic, 1 tsp grated Ginger, and 1/4 tsp Red pepper flakes until smooth and well combined.
- 5Once the tofu is crispy, add the cooked tofu cubes to the bowl with the peanut sauce. Gently toss to coat all the tofu pieces evenly.
- 6To assemble, place a few pieces of the coated tofu into each of the 12 leaves Lettuce leaves. Top with 1/2 cup Shredded carrots, 1/2 cup Bean sprouts, and 1/4 cup Chopped peanuts.
Substitutions
Soy Sauce → Tamari(avoids Gluten)
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
Keep a label checklist handy when you cook
Get the free 7-rule checklist for reading packaged-ingredient labels, then one practical allergy-aware tip each week. Confirm by email; no Safe Plated account needed.
One practical tip each week. Unsubscribe anytime. See our privacy policy.
More thai recipes to explore
Different recipes may contain different allergens. Review each ingredient list for your household.
Related Guides
Cooking with a packaged ingredient?
Paste the current ingredient list and see the exact allergen terms the checker recognises. Always verify the package in front of you.
Keep reading this recipe
Open this recipe in the appSign in to continue with this recipe. No meal plan generation needed.
Want a full week of recipes like this?
Get a personalized 7-day meal plan customized for your family's specific allergens. Every recipe is cross-checked by an independent AI.
Build my free 7-day planNo credit card required.