thai peanut tofu lettuce wraps

Thai Peanut Tofu Lettuce Wraps are my go-to when I want something bright and satisfying while keeping it light. Crisp lettuce cups cradle golden tofu, cool and crunchy veggies, and a lusciously creamy homemade peanut sauce. This crowd-pleasing dish works as a weeknight dinner, party starter, or meal prep lunch with zero guilt and a serious punch of flavor.

The first time I made these wraps was during a hot summer evening when I craved something light but still wanted to enjoy bold Thai-inspired flavors. Now these wraps show up on my table all year long for both quick meals and fun get-togethers.

Ingredients

• Firm tofu: drained and pressed This is the protein star Choose a high-quality extra-firm variety for the crispiest cubes
• Cornstarch: Helps the tofu develop that irresistible golden crunch when pan-fried
• Vegetable oil: Pick a neutral option like sunflower or canola for even browning and a clean taste
• Soy sauce: Brings umami depth Opt for the gluten-free version if allergies are a concern and check for lower sodium if you like
• Lime juice: Adds a bright tang that perks up the tofu Choose fresh limes whenever possible
• Creamy peanut butter: The creamy base for the sauce Smooth varieties work best for pourable consistency
• Maple syrup or honey: For gentle natural sweetness Always use real maple syrup or pure honey not artificial substitutes
• Rice vinegar: Provides a mellow tanginess that helps balance out the nuttiness Look for options labeled natural or unseasoned
• Toasted sesame oil: A dash brings unmistakable richness and an aromatic hint Check the date so it is fresh
• Fresh ginger and garlic: Essential for a signature Thai sauce kick Use pungent fresh pieces for the most flavor
• Sriracha or chili garlic sauce: Optional for a spicy boost to taste
• Warm water: Used to thin the sauce to the perfect drizzling consistency
• Butter lettuce or romaine: Makes the wraps crisp and refreshing Choose heads with sturdy leaves and vibrant color
• Carrot: Adds crunch and sweetness Buy fresh firm carrots and cut just before assembling
• Cucumber: For juicy bite and color Opt for crisp seedless English cucumbers when available
• Red bell pepper: Brings sweet notes and vibrant color Select peppers that are glossy and heavy for their size
• Spring onions: A little sharpness and freshness Go for bright green and crisp stalks
• Roasted peanuts: Extra crunch and a bit of salt Look for unsalted roasted for more control over flavors
• Fresh cilantro: A finishing herb for brightness
• Lime wedges: For serving and a pop of fresh acidity

Instructions

Prepare the Tofu:

Cut the tofu into bite-sized cubes about one and a half centimeters or half an inch across. Press them dry with paper towels and then toss gently in cornstarch. Every piece should be lightly dusted to guarantee the crispiest finish after cooking.

Crisp the Tofu:

Heat vegetable oil in a large nonstick skillet over medium-high. Once shimmering add the tofu cubes in a single layer. Let them cook undisturbed for a few minutes to develop a golden crust then carefully turn with tongs or a spatula to crisp all sides. This will take around eight to ten minutes. For the most flavor do not rush this step.

Add the Sauce:

During the last minute of cooking splash in the soy sauce and lime juice. Gently toss the tofu so every cube is coated and soaks up the salty bright notes. Immediately take the pan off heat so the glaze does not burn.

Make the Peanut Sauce:

While the tofu cooks whisk the peanut butter, soy sauce, maple syrup or honey, rice vinegar, sesame oil, ginger, garlic, and sriracha together in a bowl. Add warm water a tablespoon at a time until you have a smooth pourable consistency. Taste the sauce and adjust the sweetness or acidity to your liking.

Assemble the Wraps:

Lay out your lettuce leaves on a large serving platter. In each leaf tuck a handful of tofu cubes and pile on the carrot, cucumber, bell pepper, and spring onion strips.

Dress and Garnish:

Drizzle each filled lettuce leaf generously with the peanut sauce. Spritz with lime juice if you love more tang and sprinkle with chopped roasted peanuts and fresh cilantro.

Serve:

Hand wraps to your guests or family and dig in immediately while the tofu is hot and the veggies are crisp and cold. Add extra sauce and lime at the table for everyone to customize.

Save

My all-time favorite part is the sauce I could honestly just eat it with a spoon If you love bold Thai flavors you will find yourself making extra batches for salads and grilled veggies too. These wraps are now a staple for family picnics everyone loves building their own and catching the drips.

Storage Tips

Once assembled these wraps are best eaten right away for maximum crunch but leftovers can be deconstructed Place tofu, veggies, and sauce in separate containers in the fridge. They will keep well for up to three days. Lettuce keeps best when washed and spun dry before storage so wrap leaves in paper towels for extra freshness.

Ingredient Substitutions

Tempeh or even pan-seared chicken breast make a great replacement for tofu if you are looking for a different protein. Almond butter works if peanuts are an issue but be sure to check for cross-contamination on the label. If you want extra crunch try shredded purple cabbage or julienned snap peas in your mix.

Serving Suggestions

Double or triple the recipe for parties and serve as handheld appetizers. They work beautifully as a summery lunch alongside jasmine rice or a crunchy Asian slaw. If packing for lunch keep everything chilled and assemble wraps just before eating.

Cultural Inspiration

Lettuce wraps like these draw inspiration from Thai satay-style dishes and the tradition of fresh hand-held bites common in Southeast Asian cuisine. While not strictly traditional they deliver the same balance of refreshing crispness and deep nutty flavor.

Seasonal Adaptations

In summer try swapping the filling for grilled zucchini or snap peas from the garden Add pomegranate seeds in autumn for extra jewel tones and sweetness Radishes or shaved fennel offer a peppery crunch in the spring months

Success Stories

A friend of mine started bringing these wraps to her family's backyard barbecues and now she gets requests to show up with a platter every time. Another reader used the tofu and peanut sauce as a filling for rice-paper rolls and sent me the most colorful photo with a big happy grin.

Freezer Meal Conversion

While these wraps are not ideal for freezing whole the tofu holds up beautifully Frozen cooked tofu cubes can thaw overnight in the fridge then be reheated in a hot pan for handy meal prep throughout the week. The peanut sauce also freezes well just whisk again when defrosted.

Save

Enjoy fresh crunchy lettuce wraps brimming with creamy Thai flavor and bold color. These are sure to brighten any weeknight or gathering and make meal-prep lunch a delight.

Recipe FAQs

→ How do I make tofu extra crispy?

Press the tofu well to remove moisture, coat lightly with cornstarch, and cook in hot oil until golden on all sides.

→ Can I use a different protein instead of tofu?

Yes, try tempeh or sliced cooked chicken as alternatives for a similar result with different flavors.

→ What lettuce is best for wraps?

Butter lettuce is preferred for its tender, cup-like leaves, but romaine works well for a crispier texture.

→ How can I make this dish gluten-free?

Use certified gluten-free soy sauce and peanut butter. Always check labels for hidden sources of gluten.

→ Is the peanut sauce spicy?

It’s mildly spicy if you add sriracha or chili garlic sauce. Adjust the amount or omit for a milder taste.

→ Can the wraps be made ahead of time?

Prepare fillings and sauce ahead, but assemble lettuce cups just before serving for optimal freshness and crunch.