Crispy Tofu Lettuce Wraps
If you think tofu is boring, you haven’t had it crispy. Pressed, cubed, and pan-fried until golden, then tossed in a sweet-savory sauce and tucked into crisp lettuce cups. The crunch factor is unreal. These wraps are light, fresh, and completely addictive.
Why You’ll Love This Recipe
- Crispy tofu that even tofu-skeptics will love
- Light and refreshing — no heavy carbs
- The peanut sauce ties everything together
- Fun to eat — hand-held lettuce cups
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Crispy Tofu Lettuce Wraps
Ingredients
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 1 head butter lettuce, leaves separated
- 1 carrot, shredded or julienned
- 1/4 cucumber, diced
- Sauce: 2 tbsp soy sauce, 1 tbsp hoisin sauce, 1 tsp sesame oil, 1 tsp rice vinegar, 1 tsp sriracha
- Toppings: crushed peanuts, cilantro, sesame seeds, lime wedges
Instructions
- Press tofu between paper towels for 2 minutes to remove moisture. Cut into small cubes and toss with cornstarch until coated.
- Heat vegetable oil in a non-stick skillet over medium-high heat. Add tofu cubes in a single layer.
- Cook 3-4 minutes per side, turning occasionally, until golden and crispy on all sides.
- Mix the sauce ingredients together. Pour over the crispy tofu and toss to coat. Cook 30 seconds until the sauce is sticky and glazed.
- Spoon crispy tofu into butter lettuce cups. Top with shredded carrot, cucumber, crushed peanuts, cilantro, and a squeeze of lime.
Recipe Tips
- Pressing the tofu is non-negotiable. Wet tofu = soggy tofu. Paper towels + a heavy pot works.
- Cornstarch is the secret to crispy tofu — it creates a light crunchy coating.
- Don’t move the tofu too early in the pan. Let it develop a crust before flipping.
- Use pre-pressed tofu (available at most grocery stores) to skip the pressing step.
Calories: 320 | Protein: 20g | Fat: 18g | Carbs: 22g
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Nutritional information is estimated and may vary based on ingredients used.
