Crispy Tofu Lettuce Wraps with Chili-Lime Slaw and Toasted Peanuts
These gluten-free crispy tofu lettuce wraps are packed with flavorful chili-lime slaw and topped with crunchy toasted peanuts for a satisfying plant-based meal. Perfect for a quick weeknight dinner, they're fresh, zesty, and protein-rich.
- 14 oz firm tofu, pressed and cubed
- 3 tbsp cornstarch
- 3 tbsp neutral oil (such as avocado or canola)
- 2 whole lime, juiced
- 2 tbsp gluten-free soy sauce or tamari
- 1 tbsp maple syrup
- 1 tbsp chili-garlic sauce
- 2 cups shredded cabbage (green or red)
- 1 cup shredded carrots
- 2 whole scallions, thinly sliced
- 0.25 cup fresh cilantro, chopped
- 0.25 cup unsalted roasted peanuts, roughly chopped
- 12 leaves butter lettuce leaves (or iceberg)
- 0.5 tsp sea salt
- 0.25 tsp black pepper
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Instructions
Pat tofu cubes dry and toss them in cornstarch, salt, and pepper to coat evenly.
⏱️ 3 minutesHeat 2 tablespoons of oil in a large nonstick skillet over medium-high heat. Add tofu cubes in a single layer and cook, turning occasionally, until golden and crispy on all sides.
⏱️ 15 minutes 🌡️ Medium-highWhile tofu cooks, whisk together lime juice, gluten-free soy sauce, maple syrup, and chili-garlic sauce in a small bowl.
⏱️ 2 minutesIn a large bowl, combine shredded cabbage, carrots, scallions, and cilantro. Pour in half the chili-lime dressing and toss to coat. Set aside the remaining dressing.
⏱️ 2 minutesOnce tofu is crisp, pour in the remaining tablespoon of oil and the rest of the chili-lime dressing. Toss tofu to coat and cook for 2 more minutes until glazed.
⏱️ 2 minutesIn a dry skillet over medium heat, toast peanuts for 2-3 minutes, stirring, until fragrant. Remove from heat.
⏱️ 3 minutes 🌡️ MediumTo assemble, fill each lettuce leaf with chili-lime slaw, top with crispy tofu, and sprinkle with toasted peanuts.
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Nutrition Information
Per serving. Values are approximate and may vary.
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