Peanut Tofu & Carrot Lettuce Wraps

lettuce leaves on a black plate filled with tofu, rice noodles, carrots and drizzled with peanut sauce

Peanut Tofu & Carrot Lettuce Wraps are an easy and healthy vegan meal ready in 20 minutes. These wraps are filled with crispy tofu, maple glazed carrots, chewy rice noodles, fresh herbs, crunchy peanuts and an addictive sweet and salty peanut sauce.

Thank you to Stalhbush Island Farms for sponsoring this post. As always, all opinions are solely my own.

lettuce leaf filled with tofu, rice noodles, carrots and peanut sauce

These plant-based salad wraps are perfect for a quick meal that’s filling and full of flavor, plus the kids will have fun assembling their own. Lettuce wraps are great for backyard gatherings and picnics, too, because they’re handheld. Set out the lettuce, fillings, sauce and some plates, and everyone will be happy to make their own for a laid back dinner outside.

These wraps are great for a last minute meal on weeknights, too. Even better are the leftovers (if there are any!) which are so good for packed lunches the next day.

What is in Lettuce Wraps?

Lettuce wraps are kind of like a lettuce sandwich without a top. Lettuce boats, lettuce cups, salad wraps…call them what you will, they’re fun, easy and delicious! They are commonly filled with Asian-inspired flavors, and these vegetarian lettuce wraps are no exception. Here’s what’s in these wraps:

Lettuce

For cute, easy to hold lettuce wraps, Bibb lettuce is the way to go. Also called Boston lettuce or Butter lettuce, it is often sold with its roots still attached. It’s crisp and rolls up nicely. If you can’t find this variety of lettuce, you can also use Romaine or iceberg lettuces. You could even serve these in cute endive or radicchio cups for appetizers (maybe skip the rice noodles so you can pack in more saucy tofu and carrots.) And if you’re low on leafy produce? Make extra noodles and serve them topped with the tofu, carrots and sauce, or wrap it all up in a tortilla for an Asian-inspired peanut burrito. A delicious meal on the go!

Lettuce Wrap Fillings:

Carrots

If you’re looking for a different way to use your frozen carrots, this recipe is definitely for you. I used Stahlbush Island Farms frozen tri-color sliced carrots for this recipe. I cooked them briefly on the stovetop in a bit of water, maple syrup and oil which leaves them lightly glazed and the perfect complement to the crispy tofu (next on the list!) Their gorgeous purple, orange and yellow colors dress up the wraps nicely, too!

White pot filled with frozen sliced tri-color carrots, beside a small bowl of maple syrup

Tofu

Tofu is mild in flavor so it’s the perfect vehicle for the flavors it’ll be coated in. And this isn’t just any tofu, it’s crispy tofu. Extra firm tofu fried in a preheated pan with a bit of oil can yield the crispy tofu dreams are made of without any fuss. Give it some time, about 10 minutes of being flipped occasionally and it won’t let you down. Once crispy, we’ll fry it a couple of more minutes in some of the peanut sauce to get all sides coated and caramelized. I’m not drooling, you’re drooling! 😉

A cast iron skillet filled with crispy fried tofu cubes
A cast iron skillet filled with cubes of crispy tofu coated in a caramelized peanut sauce

Peanut Sauce

Thai peanut sauce is a popular condiment to serve with lettuce wraps – there’s just something so satisfying about the crunch of fresh lettuce and that additive sweet and salty sauce! This peanut dressing is flavorful, tangy, gingery and rich. Kids love it, too, but if you like some heat, add in a teaspoon or two of sriracha or chili sauce to your taste.

Lettuce Wrap Toppings

Feel free to dress these wraps up with whatever toppings you have on hand. I used simple but very flavorful toppings which also added some texture – chopped roasted peanuts, fresh cilantro leaves, green onions and lime wedges. Cucumbers and shredded red cabbage would be great on these as well!

the ingredients prepped in bowls for assembling the lettuce wraps - cooked rice noodles, herbs, glazed carrots, cubes of tofu, peanut sauce and lettuce leaves.

How to make Peanut Tofu & Carrot Lettuce Wraps

  • Blend up the peanut sauce
  • Fry the tofu, coating in some of the peanut sauce towards the end
  • Soften the rice noodles
  • Gather your lettuce and any toppings
  • Eat!
lettuce leaves on a marble counter top filled with cubed tofu, rice noodles, and carrots drizzled in golden brown sauce
looking down on a black plate filled with 2 lettuce leaves filled with tofu, rice noodles, carrots and drizzled in peanut sauce

More Crave-Worthy Vegan Recipes:

Roasted Sweet Potato Chickpea Noodle Bowls with Sesame Ginger Sauce

Crispy Smashed Potatoes

Vegan Cauliflower Gyros

If you make these Peanut Tofu & Carrot Lettuce Wraps , please give it a rating in the recipe card and leave a comment below! Follow along on Instagram where you can tag me in your creations using my recipes! You can also follow me on Pinterest for vegan recipe inspiration and on Facebook. Thank you for reading!

lettuce leaves on a black plate filled with tofu, rice noodles, carrots and drizzled with peanut sauce

Peanut Tofu & Carrot Lettuce Wraps

Peanut Tofu & Carrot Lettuce Wraps are an easy and healthy vegan meal ready in 20 minutes. These wraps are filled with crispy tofu, maple glazed carrots, chewy rice noodles, fresh herbs, crunchy peanuts and an addictive sweet and salty peanut sauce.
5 from 2 votes
Print Pin
Course: Dinner
Cuisine: Asian
Keyword: frozen carrot recipe, lettuce wraps, tofu recipe, vegan lettuce wraps
Prep Time: 8 minutes
Cook Time: 12 minutes
Total Time: 20 minutes
Servings: 6
Calories: 377kcal
Author: Crumbs & Caramel

Ingredients

For the Carrots:

For the Tofu:

  • 350 g (1 block) extra firm tofu pressed and cut into small cubes
  • 3 oz rice noodles
  • lettuce leaves – Bibb/Butter may sub with iceberg, romaine
  • crushed peanuts
  • sliced green onions
  • lime wedges
  • cilantro

For the Peanut Sauce:

  • 1/2 cup smooth peanut butter I used natural
  • 1/4 cup soy sauce to make gluten-free, use tamari
  • 1/4 cup sesame oil
  • 1/4 cup rice wine vinegar
  • 2 tbsp maple syrup
  • 1 tbsp fresh ginger grated or minced
  • 2 cloves garlic minced
  • 1-2 tsp sriracha sauce optional if you like spiciness

Instructions

For the Carrots:

  • Combine the carrots, water, maple syrup, sesame oil and salt in a small saucepan. Cover and simmer over medium heat for 3-4 minutes, until cooked through and the water has cooked off, taking care not to let them burn. Set aside.

For the Noodles:

  • Place the rice noodles in boiling water and let soak just until they’re almost cooked but not quite because they will continue to soften. I find letting them sit for half the time the package says works best so they don’t become gluey and fall apart. When they are barely cooked, drain and rinse them.

For the Peanut Sauce:

  • Blend all of the ingredients in a blender or food processor until smooth.

For the Tofu:

  • Heat the oil in a large skillet (non-stick or a seasoned cast-iron are best for tofu) over medium. Once hot, add the tofu and sauté for 8-10 minutes, stirring frequently so that the tofu browns on all sides. Pour half of the sauce into the skillet and cook for another few minutes as the sauce thickens and caramelizes around the tofu. Set the tofu aside in a bowl.
  • Fill the lettuce leaves with the noodles, tofu, and carrots resisting the urge to completely stuff the leaf as it’ll tear and your handheld meal will be reduced to a fork and knife kinda meal. Top with peanuts, cilantro leaves, green onion slices, extra sauce and a squeeze of lime.

Nutrition Info:

Serving: 2lettuce wraps | Calories: 377kcal | Carbohydrates: 32g | Protein: 12g | Fat: 24g | Saturated Fat: 4g | Sodium: 754mg | Potassium: 431mg | Fiber: 3g | Sugar: 13g | Vitamin A: 7893IU | Vitamin C: 4mg | Calcium: 64mg | Iron: 2mg

Notes:

Make-Ahead/Storage Suggestions: Store the components of these wraps in separate containers in the fridge. Toss the rice noodles with some neutral oil to prevent them from sticking together. The sauce keeps well for up to a week in the fridge.
 
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The Nutrition Information is only an estimate. The accuracy of the Nutrition Information for any recipe on this site cannot be guaranteed.

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