Light & Healthy Lettuce Wraps {recipe}

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It’s Day 3 of my Summer in March series! Today I’m sharing a delicious Tofu Lettuce Wrap recipe…Yes, I realize I did not include tofu in my title because I figured I might scare some of you off {believe me, I was scared too}. But my wonderful new housemate, Annette made these for us and they were seriously delicious and healthy! Score! They’re also super light, so I could see myself eating these all summer long.


Tofu Lettuce Wraps Recipe (Serves 4)


  • 1 Head of lettuce – Green Leaf, Romaine, Iceberg all work great
  • 1 Block firm tofu, pressed and drained
  • 1 cup rice sticks (We used the Dynasty brand – Maifun Rice Sticks) 
  • Oil for deep-frying
  • 2 Tablespoons peanut or sesame oil
  • nuoc mam sauce:
    • 1 ½ cup fresh coconut juice or water
    • 8 Tbsp fish sauce
    • 6 Tbsp fresh lime juice
    • 6 tsp rice vinegar
    • 6 Tbsp sugar
    • 1 deseeded and finely chopped fresh red chili
    • 4 cloves of finely chopped garlic
  • peanut sauce


  • ½ Red Bell pepper chopped
  • ½ Green Bell pepper chopped
  • 1 can water chestnuts
  • 2 cups bean sprouts
  • ½ bunch chopped cilantro
  • 1 Lime, sliced
  • ½ cup finely chopped peanuts
  • 1 Spring onion, green part only, thinly sliced


  1. Remove the inner leaves of the lettuce, wash, dry and place in the fridge to chill.
  2. Cut the tofu into very tiny cubes. Brown tofu in a skillet with peanut or sesame oil. Add a little of the nuoc mam sauce for flavor. Fry until they have a crispy outside.
  3. Heat oil for deep-frying and toss in the rice sticks. Turn once and remove when they are all puffed-up and done. Set aside to drain on paper towels. Crumble a little once they cool.
  4. Mix together nuoc mam sauce and peanut sauce to create a dipping sauce. 
  5. Chop the bell pepper and water chestnuts. 
  6. Build your lettuce wrap by taking a piece of lettuce, fill with tofu, then dipping sauce then any or all of the above toppings. Enjoy!
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