Peanut Tofu Lettuce Cups


4 from 1 vote

Peanut Tofu Lettuce Cups

Course Main Course
Cuisine Gluten free, vegan
Prep Time 30 minutes
Servings 6 cups
Author Caitlin Rogers


  • 1/4 cup of Once Again Creamy Peanut Butter
  • 2 tbsp water
  • 2 tbsp fresh lime juice
  • 1 tbsp sweet chili sauce
  • 2 tsp soy sauce
  • 1 tsp Sriracha sauce
  • 1 tsp dark brown sugar
  • 12 oz silken firm tofu pressed to remove moisture and diced
  • 1/2 cup chopped peanuts
  • 1 tsp sesame oil
  • 2 garlic cloves peeled and minced
  • 2 tsp freshly grated ginger
  • 1/2 medium red bell pepper seeded and cut into matchsticks
  • 1/2 medium carrot peeled and cut into matchsticks
  • 3/4 cup shredded green cabbage
  • 1 tsp soy sauce
  • 1/4 cup sliced green onions
  • 1/4 cup chopped cilantro
  • 4 large basil leaves chopped
  • 10 large mint leaves chopped
  • 6-12 large leaves of Boston bibb lettuce
  • 2 limes cut into wedges


  1. Whisk together the peanut butter, water, lime juice, sweet chili sauce, soy sauce, Sriracha sauce, and brown sugar. Gently toss the tofu and half of the chopped peanuts with the peanut sauce. Set aside.
  2. Heat the sesame oil in a nonstick pan over medium heat. Add the garlic and ginger. Cook for 2 minutes, taking care not to brown. Add the pepper and carrot. Cook for 2 minutes. Add the cabbage and soy sauce, and cover the pan tightly with a lid. Cook for 2 minutes, until the cabbage just begins to soften. Remove the vegetables from the heat and set aside to cool to room temperature.
  3. Toss together the green onions, cilantro, basil, and mint.
  4. Lay out the leaves of lettuce. One leaf will be enough if they are large. Use two leaves, slightly overlapped, if the leaves are small. Divide the tofu mixture evenly between the lettuce cups, then top with sautéed vegetables and herbs. Garnish with the remaining chopped peanuts. Serve with fresh lime wedges.

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