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Spicy Peanut Tofu Lettuce Wrap

An amazing lettuce wrap filling that is sure to become a lunchtime favorite.

  • Author: Dr. Rosane Oliveira
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4-6 1x
Print Recipe


  • 34 heads bibb lettuce, washed
  • 12 ounces extra firm tofu
  • 1/4 cup tamari, low-sodium
  • 1/4 cup date sugar
  • 2 1/2 tbsp almond butter
  • 1/2 tsp chili garlic sauce
  • Hoisin and/or chile sauce, to taste (optional)
  • 1/2 cup carrot, grated
  • 1/2 cup green onions, chopped
  • 1/2 cup mint, fresh, chopped
  • 1/2 cup peanuts, roasted, oil-free, salt-free


  1. Drain tofu 1 1/2 hours before preparing recipe by placing it in a tofu press and extracting the excess water.
  2. Preheat oven to 400°F.
  3. Cut tofu into small cubes and place on parchment-lined baking sheet. Bake for 25 minutes until dry and firm. Remove from oven and let cool.
  4. In a bowl, whisk tamari, date sugar, almond butter, and chili garlic sauce, hoisin and/or chili sauce (if using). Add cooled tofu to the sauce and stir to coat. Let marinate for 15 minutes.
  5. Heat a medium sauteing pan. Transfer tofu into pan and cook, stirring frequently, until browned. Let cool for 15 minutes.
  6. Mix tofu with shredded carrot, green onion, mint, and peanuts.
  7. Place lettuce in bowl. Add tofu and serve.

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Rosane Oliveira, DVM, PhD

President & CEO, Plant-Based Life Foundation | Dr. Rosane Oliveira combines a lifelong passion for nutrition with 25 years of genetics research to create programs that help people develop healthy habits on their journey towards a more plant-based lifestyle. She is a Visiting Clinical Professor in Public Health Sciences and was the founding director of the first Integrative Medicine program at the UC Davis School of Medicine. She completed her postgraduate studies in Brazil and did her postdoctoral training in immunogenetics and functional genomics at the University of Illinois at Urbana-Champaign.