Thai Peanut Tofu Lettuce Wraps

Firm tofu is baked to crispy perfection and smothered in creamy peanut sauce for these refreshing lettuce wraps. We topped them with fresh chopped carrots and cucumber, plus chili crisp and chopped peanuts. Baking the tofu helps get it extra golden brown and plump. Then, a simple peanut sauce is whisked together and tossed with the warm crunchy tofu. It’s also an option to air fry the tofu! Prepare it the same way and air fry on a high temperature until crispy and golden brown. Just be sure to drain and press the tofu well beforehand.

Peanut sauce like this one can be made with many variations and customized depending on what you like. For more heat, add more chili garlic sauce. For more sweetness, add more honey, etc: All of these elements can be adjusted based on preference. Our simple peanut sauce is nicely balanced and goes great with the subtle flavor of crispy baked tofu. The richness of the sweet and savory sauce on the tender and crunchy tofu plays well with the freshness of butter lettuce and vegetables as toppings. You can also top these lettuce wraps with green onion, julienned bell pepper, pickled vegetables, or anything else that sounds good!

Thai Peanut Tofu Lettuce Wraps


  • 1, 14 oz block extra firm tofu, drained and pressed
  • 1 tbsp avocado oil
  • 1 tbsp soy sauce or coconut aminos
  • 1 tbsp cornstarch or 1tbsp arrowroot starch
  • Bib/butter lettuce, to serve
  • Toppings such as julienned carrots, bell pepper, cucumber, green onion, peanuts, and sriracha if desired

Peanut Sauce

  • ½ cup creamy unsweetened peanut butter
  • 3 tbsp soy sauce or coconut aminos
  • 2 tbsp lime juice (about 1 lime)
  • ½ tbsp honey
  • 2 tsp sesame oil
  • 1 tsp chili garlic sauce
  • ½ tsp grated ginger


  1. Preheat the oven to 425 degrees and line a medium baking sheet with parchment paper.
  2. Rip or chop the pressed tofu into bite sized pieces and place in a medium bowl. Add the oil, soy sauce and cornstarch and toss gently to coat the tofu.
  3. Spread the tofu in a single even layer on the lined baking sheet. Rinse and wipe down the bowl to use later.
  4. Transfer the sheet to the oven and bake the tofu for about 35 minutes, flipping halfway, until extra crispy and browned on several sides.
  5. Meanwhile, in a small bowl, whisk together the ingredients for the peanut sauce. Depending on how runny your peanut butter is, you may need to add a couple tablespoons or so of water to thin the sauce.
  6. Return the crispy tofu to the medium bowl and pour the desired amount of peanut sauce over the tofu. Toss gently to coat the tofu with the sauce. If desired, reserve remaining sauce to use as a dipping sauce for the lettuce wraps.
  7. Assemble lettuce wraps: Place the peanut tofu in lettuce cups and top with desired toppings such as carrots, bell pepper, cucumber, green onion, peanuts, and sriracha.

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