Try these healthy vegetarian lettuce wraps with tofu smothered in the amazingly spicy and flavorful peanut gochujang sauce. This is not your normal meat on lettuce concoction.
It’s a beautiful mixture of healthy superstar food to make a meatless night just right in very little time. If you don’t mind the finger licking good of that extra peanut sauce, then get ready to get messy make the vegetarian lettuce wraps. If there’s one meatless meal that I wanted to eat forever, it’ll be this meal. It’s full of flavors, light and healthy. As a bonus, it tastes incredible!
The tofu are first stir fried and tossed in the most delicious Asian style peanut sauce. Ok , you can eat a few tofu cubes out of the pan but save some for the wraps later. Then we rolled them up in crisp, fresh lettuce leaves. We top off with some shredded carrots, or mango to make it fancier and prettier. Drizzles some delicious peanut sauce over.
And we stuff our faces with these lettuce wraps. You get where I am going right? Be right back….
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Vegetarian Lettuce Wraps
Healthy vegetarian lettuce wraps with spicy peanut sauce is healthy and delicious. Perfect as appetizers or a light meal.
Ingredients
- 1 package medium firm tofu (12 oz)
- 3 tablespoons vegetable oil
Sauce Ingredients:
- 1 tablespoon water
- 1 tablespoon gochujang paste
- 1 small knob of ginger (peeled)
- 3 cloves garlic (peeled)
- 1/4 cup rice vinegar
- 1/4 cup low sodium soy sauce
- 1/4 cup sesame oil
- 3 tablespoon sugar
- 1/2 tablespoon chili garlic sauce or srirachacha sauce
- juice of half a lemon
For Servings:
- 1 head butter lettuce (or romaine lettuce)
- 1 cup shedded carrots
- 1 cup shredded mango
- chopped green onion
Instructions
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Prepare sauce: place water and gochujang sauce in a small bowl. Whisk to dissolve.
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Sauce: place gochujang mixture and all sauce ingredients to a food processor or a blender. You can also mince everything by hand and whisk in a bowl if you don't have a food processor.
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Press the tofu: Wrap tofu in a towel and put another layer of towel on top. Place something heavy on top (like books or cast iron skillet). Let sit for 15mins to remove excess water from the tofu. Cut tofu into small pieces.
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Heat vegetable oil in a medium skillet and stir fry tofu pieces until golden brown, about 15 to 20 minutes. Turn down the heat and add half of the sauce to the skillet, toss to coat. Cook for a minute until tofu are absorbed well with sauce. Transfer tofu to a plate.
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For serving: Fill your butter lettuce with some of the tofu. Top off with shredded mango, carrots, green onion and some of the peanut sauce.
That peanut gochujang sauce sounds absolutely amazing! I’m not vegan, but I don’t think you have to be to enjoy the sauce.
Couldn’t agree more. That sauce is spicy and delicious! Thanks Jennifer!