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Golden crispy tofu cubes glazed in peanut sauce piled into butter lettuce cups on a dark board with lime wedges

Peanut Tofu Lettuce Cups: Crispy, High-Protein Bites

Crispy pan-fried tofu cubes tossed in peanut sauce and piled into butter lettuce cups, ready in about 35 minutes with roughly 24g of protein per serving.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian-Inspired
Calories: 403
Ingredients Method Notes

Ingredients
  

Tofu
  • 400 g extra-firm tofu (1 block); pressed
  • 2 tbsp cornstarch
  • 2 tbsp avocado oil
Peanut Sauce
  • 1/3 cup creamy peanut butter (85 g)
  • 2 tbsp soy sauce or tamari for gluten-free
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tbsp lime juice fresh
  • 1 clove garlic minced
  • 1 tsp fresh ginger grated
  • 2 warm water to 4 tbsp; to thin
  • 1 tsp sriracha optional
Lettuce Cups
  • 1 head butter lettuce leaves separated
  • 1 cup carrot shredded
  • 2 scallions thinly sliced
  • 3 tbsp roasted peanuts chopped
  • 1/4 cup cilantro leaves
  • lime wedges for serving

Method
 

Prep the Tofu
  1. Press the tofu block for 15 minutes under a heavy pan or use a tofu press, then cut into 2 cm / 3/4-inch cubes.
  2. Toss the cubes with cornstarch in a mixing bowl until every side is coated in a thin, dry layer.
Make the Peanut Sauce
  1. Whisk the peanut butter, soy sauce, rice vinegar, honey, lime juice, garlic, and ginger together in a bowl until smooth.
  2. Add warm water 1 tablespoon at a time, whisking, until the sauce is pourable but still coats the back of a spoon. Stir in sriracha if using.
Fry and Assemble
  1. Heat the avocado oil in a 12-inch nonstick skillet over medium-high heat until shimmering.
  2. Add the tofu cubes in a single layer. Cook for 8 to 10 minutes, turning every couple of minutes, until golden and crisp on most sides.
  3. Lower the heat, pour half the peanut sauce over the tofu, and toss for 1 minute until glazed and sticky.
  4. Arrange the lettuce leaves on a platter. Fill each with 2 to 3 pieces of glazed tofu.
  5. Top with shredded carrot, scallions, chopped peanuts, and cilantro. Drizzle with the remaining peanut sauce.
  6. Serve right away with lime wedges on the side.

Notes

  • Press tofu for at least 15 minutes or it won't crisp properly.
  • Fry tofu in a single layer so it browns instead of steams.
  • Thin the peanut sauce gradually, it thickens fast with too much water.
  • Assemble lettuce cups right before eating to keep the leaves crisp.