Lettuce wraps filled with mushrooms, bell peppers, onions, crispy baked tofu, vermicelli noodles and topped with peanut sauce!

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Tofu and vegetable lettuce wraps with peanut sauce

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I love any kind of tortilla wraps but sometimes I just want a lighter, fresh version of a good wrap...like these amazing Vegetable Lettuce Wraps with Crispy Tofu. During my first pregnancy, Rajan used to make some amazing wraps filled with veggies, tofu, and vermicelli noodles and I'd eat every single bite of them. I wanted a fresh, lighter version of his wraps immediately so these lettuce wraps were born.

These wraps are made with mushrooms, bell peppers, onions, cooked in a savory sauce, with crispy baked tofu, vermicelli noodles, and then topped with delicious peanut sauce....all inside cute little lettuce cups. And let me tell you, I devoured this combination all day.

How to make the Vegetables:

I diced the onions, mushrooms, bell peppers, into tiny pieces using this chopper.
In a small bowl, I mix the soy sauce, ginger, garlic, rice vinegar, sriracha, maple syrup.
Saute the all the veggies until they're soft then add the sauce. Let it simmer until it thickens. I added a cornstarch with water mixture to thicken the sauce quickly and make it less watery. You are more than welcome to leave the consistency as is if that's what you prefer.

How to make the Tofu:

Press the tofu by wrapping it in an absorbent towel and placing something heavy on it to remove excess water for about 20 minutes. Try to get as much water out as you can for a crispy tofu with a chewy center. Once it's pressed, cut it into small cubes. I liked mine to be smaller since they bake crispier and it's easier to eat in the lettuce wraps.
In a bowl, mix the toasted sesame oil and soy sauce then add the tofu. Add the breadcrumbs (I used whole wheat breadcrumbs but panko will work great too) and cornstarch and mix until the tofu pieces are well coated. Bake this for 10 minutes, rotate, then bake for another 10-15 minutes until they're crispy brown!

crispy tofu and vegetables in lettuce wraps

How I make the Peanut Sauce:

Place peanut butter, maple syrup, garlic, ginger, soy sauce, rice vinegar, sriracha (optional), and water in a food processor and blend it all up! Start with 2 tablespoons of water and add more until you reach your desired consistency.
This is my favorite peanut sauce and I use it all the time with most of my Asian dishes. I also used the same sauce in my Roasted Vegetable Bowl recipe.

After that, you just put it all together with some vermicelli noodles! You can also you rice noodles or ramen noodles for this dish, I just recommend using thin noodles. For the lettuce, I used bibb lettuce but really, romaine, iceberg, or butterhead would all work great! Optional toppings you can use are sesame seeds, more sriracha sauce for spice, scallions, cilantro, or some spicy vegan mayo!

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5 from 3 votes

Vegetable Lettuce Wraps with Crispy Tofu

Lettuce wraps filled with mushrooms, bell peppers, onions, crispy baked tofu, vermicelli noodles and topped with peanut sauce!

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: people

Author: Shweta

Ingredients

1 large head lettuce,, I used Bibb lettuce
4-6 oz vermicelli noodles or thin rice noodles

For the Vegetables and Sauce:

1 tablespoon oil
1 cup mushrooms,, I used baby bella
1 bell pepper,, diced
1 small onion,, diced
¼ cup soy sauce,, low sodium
1 inch ginger,, crushed
2 cloves garlic,, minced
2 tablespoons rice vinegar
1 teaspoon sriracha
1 tablespoon maple syrup
1 teaspoon corn starch with 2 teaspoons water

Tofu

1 package extra firm tofu, , pressed
1 tablespoon toasted sesame oil
2 tablespoons soy sauce,, low sodium
2 tablespoons breadcrumbs,, I used whole wheat but panko will work great
1 tablespoon cornstarch

Peanut Sauce

4 tablespoons peanut butter
1 ½ tablespoon maple syrup
2 cloves garlic
1 inch ginger
2 tablespoons soy sauce,, low sodium
1 tablespoon rice vinegar
1 teaspoon sriracha,, optional
¼ cup water; start with 2 tablespoons

Instructions

For the Tofu:

Pre-heat the oven to 425°F
Press the tofu by wrapping it in an absorbent towel and placing something heavy on it to remove excess water. Do this for at least 20 minutes, the longer the better. Try to get as much water out as you can for a crispy tofu with a chewy center.
Once it’s pressed, cut it into small cubes.
In a bowl, mix the toasted sesame oil and soy sauce then add the tofu. Add the breadcrumbs and cornstarch and mix until the tofu pieces are well coated.
Line a baking tray with parchment paper. Bake the tofu for 10 minutes, rotate, then bake for another 10-15 minutes until they’re crispy brown!

For the Vegetables:

In a small bowl, mix the soy sauce, ginger, garlic, rice vinegar, sriracha, and maple syrup together.
Heat the oil on a skillet on medium heat. Add the onions, mushrooms, and bell peppers and saute until slightly softened. Add the sauce mixture and let it simmer until it slightly thickens.
In the same sauce bowl, mix the cornstarch with water and combine well. Add this to the sauce and vegetables to thicken the sauce quickly and make it less watery. You are more than welcome to leave the consistency as is if that’s what you prefer.

For the Peanut Sauce:

Place peanut butter, maple syrup, garlic, ginger, soy sauce, rice vinegar, and sriracha (optional) in a food processor. Start with 2 tablespoons of water and blend together in a food processor until smooth in consistency. Add more water 1 tablespoon at a time until you reach your desired consistency.

Put it all together:

Cook the vermicelli noodles according to your package.
Separate the lettuce in individual cups, wash well, and pat dry with a paper towel.
Fill the lettuce with the noodles, vegetable mixture, and tofu. Drizzle with peanut sauce or serve on the side as a dip and enjoy every last bite!
Optional toppings: sesame seeds, more sriracha sauce for spice, scallions, cilantro, or some spicy vegan mayo!

Notes

I liked mine tofu in smaller cubes since they bake crispier and it’s easier to eat in the lettuce wraps.
You can use regular sesame oil or a neutral oil as well. Toasted sesame oil has a strong flavor which really works well with the tofu.
I used bibb lettuce but really, romaine, iceberg, or butterhead would all work great!

Nutrition Info

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