Crispy Baked Tofu Lettuce Wraps with Creamy Peanut Sauce Recipe
These Crispy Tofu Lettuce Wraps with Peanut Sauce make a vibrant, flavorful, and healthy dish perfect for gatherings or a light meal. The tofu is marinated, coated in cornstarch, pan-fried, and baked to achieve an irresistibly crispy exterior, while the creamy peanut sauce adds a perfect balance of salty, sweet, and tangy flavors. Fresh shredded vegetables and fragrant herbs bring brightness and crunch, all wrapped in crisp lettuce leaves for a delightful handheld experience.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Asian Fusion
- Diet: Gluten Free
Ingredients
Tofu and Marinade
- 14 ounces extra-firm tofu, pressed
- 3 Tbsp tamari or soy sauce (use tamari for gluten-free option)
- 2 tsp chili garlic sauce (reduce or omit for less heat)
- 1 tsp toasted sesame oil (plus more for cooking)
- 2 tsp maple syrup
- 5-6 Tbsp cornstarch
Peanut Sauce
- 1/2 cup salted creamy peanut butter (or almond butter or sunflower butter)
- 1-2 Tbsp tamari or soy sauce (or sub coconut aminos, adjust quantity)
- 1-2 Tbsp maple syrup (plus more to taste)
- 1-2 tsp chili garlic sauce (or 1 minced red Thai chili or 1/4 tsp red pepper flakes, adjust heat)
- 2-3 Tbsp lime juice
- 3-4 Tbsp water (to thin)
Vegetables and Wrap
- 1 cup thinly sliced or shredded vegetables (e.g. carrots, radish, green onion, and/or bean sprouts)
- 1 small head green (non-bitter) lettuce or green or purple cabbage, washed and leaves separated
- Fresh cilantro or Thai basil (optional)
Instructions
- Press Tofu: Wrap the tofu block in a clean towel and set something heavy on top or use a tofu press to press out excess moisture. Press for approximately 30 minutes to ensure tofu gains a firmer texture for cooking.
- Make Peanut Sauce: While tofu presses, combine peanut butter, tamari or soy sauce, maple syrup, chili garlic sauce, and lime juice in a small bowl. Whisk together, then gradually add water until the sauce is creamy, smooth, and pourable. Adjust seasoning by adding more tamari for saltiness, maple syrup for sweetness, chili garlic for heat, or lime for acidity. Set aside.
- Marinate Tofu: Slice the pressed tofu into approximately 3/4-inch cubes and place in a large bowl or container. Add 3 tbsp tamari, 2 tsp chili garlic sauce, 1 tsp toasted sesame oil, and 2 tsp maple syrup. Toss gently to coat and marinate for 15 minutes to infuse flavor.
- Preheat Oven: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper for later use.
- Coat Tofu with Cornstarch: After marinating, add 5-6 tablespoons of cornstarch to the tofu (start with less and add more as needed), then cover and toss until each cube is evenly coated and no longer wet to the touch.
- Pan-Fry Tofu: Heat a large cast iron or nonstick skillet over medium heat and add a bit of sesame oil. Place as many tofu cubes as fit comfortably without crowding. Cook for 2-3 minutes per side, turning carefully until all sides are golden brown.
- Bake Tofu: Transfer the fried tofu cubes onto the prepared baking sheet and bake in the oven at 400°F (204°C) for 10-15 minutes until tofu is crispy and firm, which intensifies texture.
- Prepare Vegetables and Herbs: While tofu bakes, finely shred or thinly slice your choice of vegetables such as carrots, radish, and green onions. Wash and pick fresh herbs like cilantro or Thai basil if using. Set aside.
- Prepare Lettuce or Cabbage: Gently wash and dry the lettuce or cabbage leaves. Separate about 10 leaves roughly palm-size each that can comfortably hold tofu cubes and toppings.
- Assemble and Serve: Arrange lettuce leaves on a platter. Place about 5 tofu cubes on each leaf, top with shredded vegetables and herbs, and serve with peanut sauce on the side for dipping. Best enjoyed fresh.
- Storage and Reheating: Store components separately in the refrigerator: peanut sauce for up to 1 week, tofu for 3-4 days, vegetables for 1 week, herbs for 1-2 days. Reheat tofu on the stovetop over medium heat or in a 350°F (176°C) oven until hot before serving again.
Notes
- Pressing tofu properly is crucial to achieve a crispy texture during cooking.
- Adjust chili garlic sauce or substitute Thai chili/red pepper flakes to control heat level.
- Use tamari instead of soy sauce to make this recipe gluten-free.
- If peanut allergies are a concern, substitute peanut butter with almond or sunflower butter.
- Do not overcrowd the pan when frying tofu to ensure even browning.
- Serving fresh provides the best texture and flavor; however, components can be refrigerated separately.
- Reheat tofu gently to maintain crispiness without drying out.
