Baked Thai Tofu Lettuce Wraps
Baked Thai Tofu Lettuce Wraps- baked tofu cubes are tossed in tamari and served in crisp lettuce leaves with a peanut-ginger-lime sauce. Light, satisfying and only takes 35 minutes to make! (vegan, gluten-free and grain-free)
Hello! I hope you all had a nice long holiday weekend.
I took a few days off from the blog so that I could disconnect and spend time with my family while we were in Florida. It was fun while it lasted but I’m very happy to be home. I missed you guys! And Coco, of course.
Actually there was a girl traveling with a larger dog on our flight which she had registered as an Emotional Support Animal. She didn’t buy a seat for it or anything, it just laid right underneath her feet. I had no clue they allowed that but you can bet I’m going to research how to get Coco registered. I may have a slight case of separation anxiety. ;)
Anyways, I’m not sure if it was the same for you guys but it felt like this weekend brought summertime right along with it. Florida was ridiculously hot and then as soon as we got home a heat-wave hit Northern California.
Warmer weather instantly puts me in the mood for light and easy meals like these Baked Thai Tofu Lettuce Wraps. The cold lettuce with crisp vegetables, baked tamari tofu and peanut-ginger-lime sauce tastes so refreshing and delicious together. But my favorite part is that they only take about 35 minutes and two bowls to make.
The cubed tofu bakes for 25 minutes which gives you plenty of time to chop the vegetables and prepare the peanut sauce. When it’s done baking, you toss it with a little tamari and sesame oil in a large bowl so that it absorbs those flavors while it’s still warm. Then everything is ready to serve!
If you’re in the mood for something light and refreshing that will still leave you feeling satisfied then you are going to love these wraps. I hope you enjoy them!
Baked Thai Tofu Lettuce Wraps
Yield: 8 wraps
Prep Time: 10
Cook Time: 25
Total Time: 35
- 14 ounces super firm tofu, pressed and cut into 1-inch cubes
- 1/4 cup tamari
- 2 teaspoons sesame oil
- 1 head of lettuce or cabbage
- 2 large carrots, thinly sliced
- 1 red bell pepper, thinly sliced
- 6 green onions, thinly sliced
- crushed peanuts and cilantro for topping
- 1/3 cup creamy peanut butter
- juice of 2 limes
- 2 tablespoons tamari
- 1-inch knob fresh ginger
- 1 garlic clove
- 1/4 cup water
- pinch of crushed red pepper or 1 teaspoon chili garlic sauce (optional)
- Preheat the oven 400°F then line a baking sheet with parchment paper. Add the tofu cubes to the baking sheet and bake in the oven for 25 minutes, stirring halfway through, until the tofu is crisp and light golden brown.
- In a large bowl, combine the 1/4 tamari with 2 teaspoons sesame oil, whisk together and set aside.
- Meanwhile make the sauce by combining 1/3 cup peanut butter, juice of 2 limes, 2 tablespoons tamari, 1-inch fresh ginger (peeled), 1 garlic cloves and 1/4 cup water in the bowl of a food processor. Blend on high until smooth, adding more water if needed to thin and crushed red pepper or chili garlic sauce, if desired. Alternatively, you can mince the garlic and ginger then stir everything together by hand in a small bowl. Taste-test and adjust seasonings as needed.
- Once the tofu is done, carefully transfer it the large bowl with the tamari and sesame oil. Toss until each piece is evenly coated.
- Serve tofu warm with lettuce/cabbage leaves, carrot, bell pepper, green onions, crushed peanuts, cilantro and peanut sauce.