Asian Lettuce Wraps with Crispy Baked Tofu
Recipe type: Entree
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 12
These Asian Lettuce Wraps with Crispy Baked Tofu make a satisfying yet light meal.
  • 14 oz. block tofu extra firm
  • 1 Tablespoon toasted sesame oil
  • 1 Tablespoon low sodium soy sauce
  • 2 Tablespoons cornstarch
  • For the Stir Fry
  • 2 yellow onions
  • 8 cloves garlic, minced
  • 1 inch fresh ginger root, peeled, minced
  • 1 red bell pepper, finely chopped
  • 1 yellow bell pepper, finely chopped
  • 1 orange bell pepper, finely chopped
  • 5 oz. container shiitake mushrooms, finely chopped
  • 1 Tablespoon toasted sesame oil
  • ¼ cup low sodium soy sauce
  • ¼ cup water
  • 2 Tablespoons agave nectar
  • ⅓ cup creamy peanut butter (look for the kind with no extra sugar or filler oil)
  • ¼ cup chopped peanuts
  • 1 Tsp corn starch
  • 1 Tablespoon rice vinegar
  • 6 Tablespoons of Sambal Olek
  • 1 cucumber, chopped
  • 2 green onions, diced
  • Chow Mein, for added crunch (optional)
  • Romaine Lettuce leaves, rinsed
  1. Preheat oven to 400 degrees Fahrenheit. Drain tofu and press.
  2. While Oven is preheating and tofu is pressing, add 1 T. soy sauce and 1 T. sesame oil into a zip lock bag. Then, chop your vegetables, mince the garlic and ginger, and set aside.
  3. Drain water from pressed tofu and cut into bite size cubes. Add to your zip lock bag, seal, and coat with the liquid. Then, add 2 Tablespoons of cornstarch to your bag, seal and toss again until tofu is evenly coated. Place tofu cubes on a baking sheet with sides, lined with a silicone baking mat, then bake in oven for 30 minutes.
  4. Measure peanut butter into microwave safe bowl and microwave for 30-40 seconds – this will soften it. Add remaining sauce ingredients and whisk until combined. Taste and adjust spices as needed.
  5. Heat a large pan on medium heat, add 1 Tablespoon of sesame oil, and add onions, ginger, and garlic. Let these cook for a couple minutes, then add the bell peppers and mushrooms. Sauté them until the water they release has almost totally evaporated, then remove from heat.
  6. Spoon stir fry mix into lettuce wrap, and add a few pieces of tofu and the cucumber. Spoon the sauce into the wrap, and sprinkle with chow mein and green onions.
Nutrition Information
Serving size: 2 lettuce wraps Calories: 347 Fat: 17g Saturated fat: 3g Unsaturated fat: 11g Carbohydrates: 31g Sugar: 13g Sodium: 961g Fiber: 5g Protein: 14g Cholesterol: 0
Recipe by The Garlic Hussy at