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5 from 4 votes

Nutty tofu lettuce wraps with peanut sauce

Course: Main meal
Servings: 8 wraps
Author: Becca Heyes


For the tofu mixture:

  • 1 tbsp oil
  • 200 g firm tofu, crumbled (~ 1 cup when crumbled)
  • 2 tbsp cashew nuts and / or peanuts (I used half of each)
  • 1 small red chilli, seeds removed
  • Small handful fresh basil
  • 1 tbsp lime juice
  • 1 tbsp soy sauce

For the peanut sauce:

  • 1 tbsp sweet chilli sauce
  • 1 tbsp peanut butter
  • 2-3 tbsp water

To assemble:

  • 80 g uncooked white rice (~ 1/3 cup)
  • ~ 8 large lettuce leaves


  • Heat the oil in a frying pan, and add the crumbled tofu. Cook over a medium heat for 5-10 minutes, until slightly dry and crispy.
  • While the tofu is cooking, add the nuts, deseeded chilli, and fresh basil to a mini food processor. Blitz to form a coarse crumb. Add this mixture to the pan with the tofu, along with a squeeze of lime juice and a dash of soy sauce. Continue to cook over a medium-low heat for another 5 minutes, until the mixture is cooked to your liking.
  • To make the peanut sauce, add the sweet chilli sauce and peanut butter to the mini food processor (no need to clean it properly after using it for the nuts), along with a dash of water. Blitz to combine, and adjust the consistency with more water if needed.
  • Boil the rice in plenty of water until cooked, then drain.
  • Serve the nutty tofu mixture with the rice, in large lettuce leaves, drizzled with the peanut sauce.