Make these Tofu Peanut Lettuce Wraps your next weeknight meal at home instead of ordering take-out! Easy prep, one-pot, quick sauce, simple clean-up!
Gently mix and turn frequently until all the water is burned off and the tofu is lightly golden brown on most sides. If you find that the tofu is sticking to the pan, add a little more oil or turn down the heat.
Once the tofu is pan-fried, put the pan-fried tofu in a bowl and set aside. While the tofu is cooking, continue with the recipe to prep all the veggies.
To make sure these are done in the time stated, be sure to follow the instructions and multi-task when you're waiting for things to cook.
Romaine Lettuce: I doubled-up (i.e. layered and used two leaves for every lettuce wrap) since my romaine lettuce was home grown and slightly on the thinner side. Therefore, I ended up using 24 lettuce leaves inside of 12. But for most of the store-bought ones, you should be fine using one leaf per wrap.
Prep-ahead Tip: Make the filling the day before, or dice and prep all the veggies ahead of time.
Toddler-Tip: If they have trouble holding the lettuce wraps, opt to tear the lettuce leaves and mix it into the tofu mixture and enjoy with a spoon instead!