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SideChef
Recipes
Dairy-Free
Vegan Thai Peanut Lettuce Wraps
Recipe

13 INGREDIENTS • 7 STEPS • 15MINS

Vegan Thai Peanut Lettuce Wraps

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
1/4 cup
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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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 (1/4 cup) 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
view more tags
Dairy-Free
Asian
Lunch
Microwave
Healthy
Shellfish-Free
Dinner
Vegan
Vegetarian
Quick & Easy
Sandwiches & Wraps
Tofu & Tempeh
Summer
Thai
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