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Asian Tofu Lettuce Wraps




20 minutes


20 minutes


4 Servings


  • 1/2 Cup Peanut Butter
  • 1/3 Cup Low Sodium Soy Sauce or Coconut Aminos
  • 1/4 cup Sesame Oil
  • 1/4 cup Rice Vinegar
  • 2 Tbsp Sriracha
  • 1 1/2 Tbsp Sugar (optional)
  • Ground Ginger to taste
  • 1 Clove of Garlic, peeled, minced
  • ½ cup Cilantro
  • 1 Lime
  • ½ Cup Peanuts or Cashews
  • ½ cup Scallions,
  • ½ Cup Shredded Carrot
  • 2 Cups Sprouts
  • Drizzle leftover sauce
  • 1 Container Extra Firm Tofu (14 oz)
  • 1/2 Tbsp Sesame Oil
  • 4 ounces noodles (I used seaweed rice noodles)
  • Head of Butter Lettuce (leaves for wrapping)


  1. Soak noodles in a bowl of lukewarm water for while prepping the rest of the food
  2. Use a food processor to blend all of the sauce ingredients together until smooth
  3. Drain and press the tofu with some paper towels to soak up some of the water
  4. Cut tofu into small pieces
  5. Heat 1/2 sesame oil in a skillet
  6. Add the tofu and stir-fry about 15 minutes or until golden brown
  7. Add half the sauce to the pan and fry for another 3-5 minutes
  8. Transfer tofu to a bowl
  9. Drain and rinse the noodles
  10. Add a bit more sesame oil to the pan and add the noodles with half of the remaining sauce
  11. Stir fry for a couple minutes until the noodles are coated in the sauce (tip: add a splash of water if it’s too sticky)
  12. Remove from heat and toss with the tofu
  13. Fill a butter lettuce leaf with the noodle/tofu mixture
  14. Add toppings and enjoy!


The following items are items that I personally use and recommend to make this recipe.
Order supplements through my Fullscript store
Order supplements through my Fullscript store.

Meatless Monday, Anyone? These asian tofu lettuce wraps are the first tofu recipe I’ve ever been in love with!

If you’re not into tofu you can swap out proteins, this recipe is great because it’s so versatile. The protein can easily be switched out for shrimp, steak or chicken or anything! Any ingredient in the sauce can easily be adjusted and there are endless toppings to please every person.

It a great meal for a party, a busy weeknight, or when you’re craving Asian food takeout! My lettuce wraps always turn into salads since I am a messy person but they still taste amazing. Bring leftovers the next day and I guarantee your coworkers will be asking where you got it.

Tofu Lettuce Wrap Nutrition Info:

Tofu: Tofu is a good source of protein and contains all nine essential amino acids. It is also an excellent source of iron and calcium and the minerals manganese, selenium and phosphorous. In addition, tofu is a good source of magnesium, copper, zinc and vitamin B1.

Bean Sprouts: making sprouts richer in protein, folate, magnesium, phosphorus, manganese, and vitamins C and K than un-sprouted plants. Sprouts also tend to contain higher levels of essential amino acids.

Peanuts are high in fat, consisting mostly of mono- and polyunsaturated fatty acids. Peanuts are an excellent source of many vitamins and minerals. These include biotin, copper, niacin, folate, manganese, vitamin E, thiamin, phosphorus, and magnesium.

Carrots: are an excellent source of vitamin A in the form of beta-carotene. They are also a good source of several B-vitamins, vitamin K, and potassium.

Here’s another lettuce wraps recipe that’s quick and simple!



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