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Tofu & Peanut Lettuce Wraps

This PF Chang’s-inspired vegan tofu peanut lettuce wrap recipe is crispy, fresh, and healthy, and they can be made in just a half-hour! In a hot wok, pan-sear tofu, pair it with crunchy water chestnuts, red bell peppers, and peanuts, and simmer it in a spicy chili-garlic sauce for a low-carb vegan meal that’s set to please anyone! The kids love making their wraps with different toppings, too! These wraps may look like an appetizer, but they are incredibly filling and high in protein; you won’t be able to stop yourself at just one. Serve them for dinner, and you’ll see what I’m talking about. This gluten-free tofu lettuce wrap recipe is excellent for meal prep and can be easily assembled during the week.  I promise you won’t miss PF Chang’s.


Chili garlic sauce– this sauce brings the heat to our tofu. Use sambal oelek (chili paste) instead if you can’t find chili garlic sauce.
Toasted sesame oil– the toasted variety is usually used as a finishing oil to add a nutty and toasty aroma to dishes.
Gluten-free soy sauce– I like to use tamari, which is a gluten-free version of soy sauce that tastes pretty much the same.
Hoisin– dark, thick, sweet, and salty all the same time, hoisin can make anything delicious. Try not to sub it out as it’s the main ingredient in our sauce.
White rice vinegar– I use brown rice vinegar but white is more commonly found in the grocery store. You can also use apple cider vinegar or sherry vinegar instead.
Chinese cooking wine (aka mirin)– adds a sweet flavor that contrasts the flavor of soy sauce.
Tofu– try to use extra-firm tofu because it’ll hold up better when stir-fried and tossed in the sauce. Do your best to press the water out of the tofu before cooking it to ensure it doesn’t get mushy in the pan.
Ginger + scallions– classic aromatics in Chinese cuisine. Feel free to add a minced clove of garlic for extra flavor. Add leeks if you don’t have scallions.
Water chestnuts– I add water chestnuts for a crunchy addition to complement the soft texture of tofu. Crunchy bamboo shoots are also a great option here if you can find them (they’re usually purchased canned).
Romaine Lettuce– crispy romaine lettuce adds a nice crunch to this dish but you can use softer lettuces such as butter, Boston, or bibb, or use slightly bitter endive and radicchio for an even healthier option.
Red bell pepper- use any colored bell pepper to add a color pop and freshness to the lettuce wraps.
Peanuts– use any roasted crushed nut such as almond, cashew, or sunflower seeds for a nut-free option.

Tofu & Peanut Lettuce Wraps

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These PF Chang’s-inspired vegan tofu peanut lettuce wraps recipe is crispy, fresh, and healthy, and they can be made in just a half-hour! 
Servings: 4
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes


  • 1 tablespoon chili garlic sauce
  • 1 ½ teaspoons toasted sesame oil
  • 3 tablespoons low-sodium gluten-free soy sauce
  • 1/4 cup hoisin sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons sherry or Chinese cooking wine
  • 16 oz tofu, (medium or firm)
  • 2 teaspoons canola oil or oil of choice
  • 2 tablespoons fresh ginger, (minced)
  • 4 scallions, (thinly sliced, greens trimmed & reserved)
  • 1/4 cup water chestnuts, (finely diced)
  • 1 head lettuce
  • 1 red bell pepper, (finely diced)
  • 1/4 cup chopped peanuts


  • In a small bowl, whisk together the chili garlic sauce, sesame oil, gluten-free soy sauce, hoisin sauce, vinegar, and sherry. Set aside.
  • Heat the canola oil or oil of choice in a wok or an extra-large skillet over medium heat.
  • Add the ginger and scallion whites and cook until the scallion whites are translucent and the ginger is fragrant, about 2-3 minutes.
  • Add the tofu and cook until just cooked through, about 4-5 minutes, stirring frequently.
  • Add the chili garlic sauce mixture.
  • Reduce the heat to simmer and cook for another 3-4 minutes, stirring constantly.
  • Add the water chestnuts and stir.
  • To serve- tear large pieces off of the lettuce head and fill each lettuce leaf with the filling.
    Garnish with sliced scallion greens, red peppers, and peanuts before serving.

Bon appétit!


    Let’s talk about assembling our lettuce wraps:

    Fill your lettuce cups or leaves with the tofu mixture (about 3 heaping tablespoons each). Now it’s time to add the toppings- sprinkle with the scallion greens, diced red pepper, and crushed peanuts.

    When it’s time to serve, warm up the tofu and sauce mixture in a saucepan for a few minutes or eat it cold or at room temperature; all of these options work well!

    Vegan Tofu Peanut Lettuce Wraps


    If you’re not in the mood for lettuce cups, feel free to serve this as a bowl; just chop up the romaine lettuce, top with the tofu and sauce mixture, and sprinkle with more diced red bell peppers and peanuts to bulk up the dish. You can also add grains for a heartier meal such as rice or quinoa.

    There are so many options for topping your lettuce wraps. I use diced red peppers and roasted crushed peanuts but you can also top them with shredded carrots and cabbage, cilantro, cooked rice noodles, and toasted sesame seeds. Allergic to peanuts? Chop up other nuts such as roasted almonds or cashews for a crunchy topping.

    In our household, we love a spicy kick in our food. Depending on your heat tolerance, you can either omit the chili garlic sauce for a non-spicy wrap that’s still just as delicious or you can add sriracha or red pepper flakes when combining the sauce to make it even spicier.

    Also, for soy-free options try our  Veggie Lettuce Wraps.


    This is the perfect meal prep recipe! Be sure to separate each component of the dish: the tofu, the lettuce, and the garnishes, and assemble right before serving so that the lettuce doesn’t get soggy. If you have any leftovers, place the tofu and sauce mixture in an airtight container and store it in the refrigerator for up to 4 days.