Lettuce wraps are so much fun. They are fun to assemble, fun to eat and pretty to look at! This one is really easy to make too! It’s tofu with water chestnuts and peanuts in a spicy peanut glaze made of peanut butter, rice vinegar, soy sauce, ginger and sriracha. So much yum! I topped this with some bean sprouts, scallions and purple cabbage for extra crunch.
I made this recipe first on the stovetop, but it also works really great in the air fryer if you have one and is super crispy that way. I’ve included instructions for both. This recipe is great if you are trying to control your carb intake. It has a healthy dose of good fats from the peanut butter to keep you full. I took this with me to lunch a couple days after I made this and it kept me full until dinner! It could also be a fun appetizer to entertain with! I used butter lettuce for these wraps because they are so pretty and are perfect for wrapping.
Spicy peanut sauce
The sauce is really the best part of the recipe. It is SO creamy and delicious and so easy to prepare using peanut butter! I recommend using a food processor or blender to fully blend the ingredients. I reserve half of the sauce to top on the lettuce wraps at the end. The key ingredient here is unsalted natural creamy peanut butter!
Spicy Peanut Tofu Lettuce Wraps
Ingredients
- 1 block firm tofu Drained, pressed and cubed
- 1 can water chesnuts
- 1/4 cup peanuts (toasted on a pan on medium heat if desired)
- 1 head butter lettuce
Peanut Sauce
- 3 tbsp rice vinegar
- 1/4 cup unsalted natural creamy peanut butter
- 1/4 cup low sodium soy sauce
- 3-4 tbsp Sriracha or other hot sauce of choice
- 2 tsp maple syrup
- 1 1/2 inch nub fresh ginger
Toppings
- Scallions
- Purple cabbage
- Bamboo shoots
Instructions
- Drain and press the block of tofu to remove excess liquid. Press between two plates, weighted with a heavier object.
- Cut tofu in small cubes.
- Heat a few tbsp oil in a non stick skillet
- Once oil is hot, begin to brown the tofu. Stir occasionally to ensure that tofu is browned on all sides
- Once tofu is brown and crispy on the edges, add water chestnuts and peanuts. Stir to combine
- Add half of the peanut sauce and allow it to reduce for 1-2 minutes. It will begin to form a glaze. Stir well to ensure that the sauce doesn't stick to the bottom of the pan. Remove from flame.
Spicy Peanut Sauce
- In a blender or food processor, combine rice vinegar, soy sauce, maple syrup, ginger and peanut butter.
- Add about 1/2 cup of water and blend until smooth.
- Add additional water if needed. The sauce should resemble a salad dressing, but not overly runny.
Air Fryer Instructions
- Add the drained and pressed cubes of tofu to a mixing bowl and add 2 tbsp of corn starch or arrowroot starch.
- Add 2 tbsp oil of choice and 1 tsp salt and combine gently to not break the tofu apart.
- Add this as a one layer to an Air fryer. I used the Instant Vortex Air Fryer
- Set Air fryer to 400 Degrees and air fry for about 12 minutes, shaking the tray half way.
- Air fry for an additional 1-2 minutes if you desire extra crispy tofu.
- Once cooled, combine crispy tofu, water chestnuts and half the peanut sauce in a mixing bowl and mix well. Serve, reserving half of the peanut sauce to drizzle on top.
Notes
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