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Peanut Tofu Lettuce Cups

Peanut Tofu Lettuce Cups

Savory, crisp and fresh, peanut tofu lettuce cups are a healthy snack or meal.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course, Snack, Vegan
Servings 6
Calories 221 kcal


  • ¼ cup creamy peanut butter
  • 2 tbsp water
  • 2 tbs fresh lime juice
  • 1 tsp sweet chili sauce
  • 2 tsp soy sauce
  • 1 tsp Sriracha hot chili sauce
  • 12 oz silken firm tofu pressed to remove moisture and diced
  • 1 cup chopped peanuts
  • 1 tsp sesame oil
  • 2 garlic cloves peeled and minced
  • 2 tsp freshly grated ginger
  • 1/2 medium red bell peppers seeded and cut into matchsticks
  • ½ medium carrot peeled and cut into matchsticks
  • ¾ cup shredded green cabbage
  • 1 tsp soy sauce
  • 6-12 large leaves of Boston bibb lettuce
  • 2 limes cut into wedges


  • 1 tsp brown sugar
  • 1/4 cup chopped cilantro
  • 10 large mint leaves, chopped
  • 1/4 cup sliced green onions
  • 4 large basil leaves, chopped


  • Whisk together the peanut butter, water, lime juice, sweet chili sauce, soy sauce, and Sriracha sauce (optional: brown sugar).
  • Toss the tofu and half of the chopped peanuts with the peanut sauce. Set aside.
  • Heat the oil in a pan over medium heat. Add the garlic and ginger. Cook for about 2 minutes, be sure not to brown. Add the pepper and carrot. Cook for another 2 minutes.
  • Add the cabbage and soy sauce, and cover the pan tightly with a lid. Cook for 2 minutes, until the cabbage just begins to soften. 
  • Remove the vegetables from the heat and set aside to cool to room temperature. (Optional: Toss together with the green onions, cilantro, basil, and mint.)
  • Lay out the leaves of lettuce, combining two leaves if small by overlapping them.
  • Evenly divide the tofu mix between the lettuce cups then top with the sautéed vegetables (with or without the green onions, cilantro, basil, and mint).
  •  Sprinkle with the remaining chopped peanuts and serve with a lime wedge.


Nutrients per serving (6 servings):  Calories:  221; Total Fat:  15.8g; Saturated Fat:  2.4g; Cholesterol:  0 mg; Sodium:  250 mg; Carbs:  12.0g; Fiber:  2.6g; Sugars:  4.4g; Protein:  10.2g
The recipe came from Once Again Nut Butter and has been adapted by our  chef, Hec Delgado.