Crispy Tofu Lettuce Wraps with Peanut Ginger Sauce

By AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Light and crunchy tofu cubes tossed in a savory peanut ginger sauce, served in crisp lettuce leaves for a refreshing, healthy wrap. This Asian-inspired vegan recipe, ready in about 30 minutes, pairs firm tofu, cornstarch, canola oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Asian cuisine 280 cal/serving

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Ingredients

14 oz block, pressed and cut into 1/2-inch cubes firm tofu
3 tbsp cornstarch
3 tbsp canola oil
8 large leaves romaine lettuce leaves
1/4 cup peanut butter
2 tbsp soy sauce
1 tbsp grated fresh ginger
2 cloves minced garlic
1 tbsp lime juice
1 tbsp honey
3 tbsp warm water
1/4 tsp (optional) red pepper flakes

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Instructions

Step 1: Toss 14 oz firm tofu cubes with 3 tbsp cornstarch in a bowl until coated evenly.
Step 2: Heat 3 tbsp canola oil in a large skillet over medium-high heat. Add tofu cubes and cook for 3-4 minutes per side, turning gently until all sides are golden and crispy. Transfer tofu to paper towels to drain excess oil.
Step 3: In a small bowl, whisk together 1/4 cup peanut butter, 2 tbsp soy sauce, 1 tbsp grated fresh ginger, 2 minced garlic cloves, 1 tbsp lime juice, 1 tbsp honey, 3 tbsp warm water, and 1/4 tsp red pepper flakes (if using) until smooth and creamy.
Step 4: Drizzle the peanut ginger sauce over the crispy tofu and gently toss to coat.
Step 5: Spoon the tofu mixture evenly into 8 large romaine lettuce leaves and serve immediately as fresh, handheld wraps.