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Vegan-Lettuce-Wraps

Vegan Lettuce Wraps with Spicy Peanut Sauce

Crunchy and light yet completely satisfying. This healthy plant-based meal keeps you coming back for more!
5 from 3 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American, Fusion, Thai, Vegan
Servings 4 people

Ingredients
  

Ingredients

  • 1 head lettuce for wrapping (butter lettuce, romaine or iceberg)
  • 1 large grated carrot
  • ½ cucumber cut into small sticks
  • 1 mango cut into small strips
  • 1 cup red cabbage thinly sliced
  • 1 handful either mint, cilantro, or Thai basil
  • 100 grams dried vermicelli rice noodles (1 little nest of noodles)
  • sesame seeds for garnish (optional)

Crispy Tofu

Spicy Peanut Sauce

  • ½ cup all natural peanut butter
  • 2 tbsp coconut aminos or soy sauce
  • 1 lime, juiced
  • 1 tbsp maple syrup
  • 2-6 tbsp sriracha (adjust to your own spice preference)
  • 3 tbsp water, to thin the sauce

Instructions
 

  • Cover the vermicelli noodles in boiling water and leave for 3-5 minutes. Then drain and rinse with cold water.
  • Cut the pressed tofu into strips and place in a shallow bowl. Cover them in soy sauce, cornstarch and nutritional yeast. Toss to combine.
  • Cook tofu in the airfryer at 400 degrees for 15 minutes flipping halfway, OR it fry in a pan with oil for 3-5 minutes per side. Cook until the tofu is nice and crispy and golden brown on the outside. Toss cooked tofu lightly in hoisen sauce for extra flavour.
  • While the tofu is cooking, chop up your veggies.
  • Next, make the peanut sauce by mixing all ingredients together in a jar. Add water if needed to adjust the consistency.
  • Now you are ready to assemble the lettuce wraps by adding the veggies, noodles, and tofu. Add the peanut sauce, sesame seeds, serve and enjoy!

Notes

For an extra crunch, you can add some chopped peanuts or cashews on top of the filling before drizzling it with the spicy peanut sauce.
Tried this recipe?Let us know how it was!