Crispy Peanut Tofu Lettuce Wraps

Crispy peanut tofu lettuce wraps with golden crunchy tofu and a sticky peanut sauce that beats takeout. Vegan dinner.

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Prep Time 25

Cook Time 12

Total Time 37

Servings: 4 servings

Course: Dinner

Cuisine: Asian

Calories: 320

Ingredients Method Notes

Ingredients

14 oz extra firm tofu drained and pressed
3 tbsp cornstarch
1/2 tsp kosher salt
3 tbsp neutral oil like avocado oil
3 tbsp natural peanut butter
2 tbsp soy sauce or tamari
2 tbsp lime juice freshly squeezed
1 tbsp maple syrup
1 tbsp rice vinegar
1 tsp freshly grated ginger
2 cloves garlic minced
2 tbsp warm water or as needed
12 leaves butter lettuce washed and dried
1 cup shredded carrots
3 stalks scallions sliced thin
1/4 cup crushed roasted peanuts for topping
2 tbsp fresh cilantro chopped, for garnish

Method

**Press.** Press tofu 20 minutes in a tofu press or under a cast iron pan. Cube into 3/4 inch pieces.
**Coat.** Toss tofu cubes with cornstarch and salt right before cooking. Shake off excess.
**Crisp.** Heat oil in a 12 inch skillet over medium high heat. Add tofu in a single layer and cook 8 to 10 minutes total, flipping every 2 minutes, until all sides are golden and crispy.
**Whisk.** While tofu cooks whisk peanut butter, soy sauce, lime juice, maple syrup, rice vinegar, ginger, garlic, and water until smooth and pourable.
**Toss.** Off heat pour the sauce over the crispy tofu and toss to coat. The sauce will thicken and cling.
**Build.** Spoon tofu into butter lettuce leaves. Top with shredded carrots, scallions, crushed peanuts, and cilantro.
**Serve.** Eat right away while the tofu is still crispy and the lettuce is cold.

Notes

Use extra firm tofu, not silken or firm. Extra firm crisps best in the pan. Press tofu in a tofu press or wrap in a kitchen towel under a cast iron pan for 20 minutes. Cornstarch coat right before frying so the coating stays dry and crisps fast.