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SideChef
Recipes
Dairy-Free
Vegan Thai Peanut Lettuce Wraps

13 INGREDIENTS • 7 STEPS • 15MINS

Vegan Thai Peanut Lettuce Wraps

Recipe
4.5
6 ratings
When you put 5-Ingredient Vegan Thai Peanut Dressing on anything- it’s amazing. These lettuce wraps are beyond amazing! They are also very quick and easy to make which is how we like to do it.
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Wholly Deliciousness!
Hi, I'm Marlee. I am committed to cooking healthy, whole and delicious food for my family and myself.
When you put 5-Ingredient Vegan Thai Peanut Dressing on anything- it’s amazing. These lettuce wraps are beyond amazing! They are also very quick and easy to make which is how we like to do it.
15MINS
Total Time
$1.13
Cost Per Serving
Ingredients
Servings
8
us / metric
Lettuce Wraps
Extra Firm Tofu
1 block
(14 oz)
Extra Firm Tofu, pressed, crumbled
Iceberg Lettuce
1 head
Iceberg Lettuce
Mushroom
1 pckg
Mushroom, chopped
Scallion
3 stalks
Scallions, thinly sliced
Rice Noodles
1 cup
Rice Noodles
Used La Choy® Rice Noodles
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Oil
as needed
Oil
Thai Peanut Dressing
Creamy Natural Peanut Butter
4 Tbsp
Creamy Natural Peanut Butter
Canola Oil
1/2 cup
Canola Oil
Pure Maple Syrup
2 Tbsp
Pure Maple Syrup
Low-Sodium Soy Sauce
2 Tbsp
Low-Sodium Soy Sauce
or Lite Soy Sauce
Sesame Oil
1 Tbsp
Sesame Oil
Nutrition Per Serving
VIEW ALL
Calories
258
Fat
20.8 g
Protein
2.9 g
Carbs
16.4 g
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Vegan Thai Peanut Lettuce Wraps
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author_avatar
Wholly Deliciousness!
Hi, I'm Marlee. I am committed to cooking healthy, whole and delicious food for my family and myself.

Author's Notes

I used butter lettuce leaves this time, although I highly recommend going with a harder leaf such as iceberg- the softer the leaf, the harder it is to eat!
Cooking InstructionsHide images
step 1
Tear Extra Firm Tofu (1 block) into 3 pieces and press each with paper towels to remove any liquid.
step 1 Tear Extra Firm Tofu (1 block) into 3 pieces and press each with paper towels to remove any liquid.
step 2
Scoop Creamy Natural Peanut Butter (4 Tbsp) into a microwave-safe bowl and heat to soften, about 30-40 seconds.
step 3
Add Canola Oil (1/2 cup), Pure Maple Syrup (2 Tbsp), Low-Sodium Soy Sauce (2 Tbsp), and Sesame Oil (1 Tbsp) to peanut butter and whisk to combine. Set aside.
step 3 Add Canola Oil (1/2 cup), Pure Maple Syrup (2 Tbsp), Low-Sodium Soy Sauce (2 Tbsp), and Sesame Oil (1 Tbsp) to peanut butter and whisk to combine. Set aside.
step 4
Rinse Iceberg Lettuce (1 head) and set aside to dry.
step 5
Add Oil (as needed) to the wok or pan and turn on medium-high. Crumble tofu by hand into the pan. Add Mushroom (1 pckg) and cook while stirring frequently, until browned. Sprinkle with Salt (to taste) and Ground Black Pepper (to taste).
step 6
Add Scallions (3 stalks). Stir peanut sauce and pour over tofu mixture. Cook just a minute longer, being careful not to soak up all of the sauce.
step 6 Add Scallions (3 stalks). Stir peanut sauce and pour over tofu mixture. Cook just a minute longer, being careful not to soak up all of the sauce.
step 7
Spoon tofu mixture into lettuce leaves and top with more scallions and crispy Rice Noodles (1 cup). Pour extra sauce on top for more peanut flavor, enjoy!
step 7 Spoon tofu mixture into lettuce leaves and top with more scallions and crispy Rice Noodles (1 cup). Pour extra sauce on top for more peanut flavor, enjoy!
Tags
Dairy-Free
Asian
Lunch
Microwave
Snack
Healthy
Shellfish-Free
Dinner
Mushrooms
Vegan
Vegetarian
Quick & Easy
Sandwiches & Wraps
Tofu & Tempeh
Summer
Vegetables
Thai
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