Gluten-free · Asian · 35 min
Asian Tofu-Peanut Lettuce Wraps with Carrot, Cucumber, Cilantro & Mint
- 35 min
- 2–6 servings
- 590 kcal / serving
Chilled-crisp lettuce cups hold a nutty, tangy filling of tofu, carrot, cucumber, and fresh herbs. The 35-minute routine comes together with a quick sesame-tofu pan fry and a bright lime-peanut dressing, making weeknights feel lighter.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ headbutter (Boston) lettuce
- 1 mediumcarrot
- ½ small bunchcilantro
- ½English cucumber
- 1 (12 oz) pkgextra firm tofu
- ½ small pkgfresh mint
- 1 clovegarlic
- 1lime
- ½ cuppeanuts, roasted unsalted
- 1shallot
- carrots
- limes
- red onion
- English cucumbers
From the pantry: brown sugar, chili-garlic sauce, salt, soy sauce, toasted sesame oil
Cookware
baking sheet pan · chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · grater (optional) · measuring cups · measuring spoons · mixing bowls · nonstick skillet · stirring spoon · vegetable peeler · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: tofu
More dinner ideas: easy dinners
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Produce
- ½ headbutter (Boston) lettuce
- 1 mediumcarrot
- ½ small bunchcilantro
- ½English cucumber
- ½ small pkgfresh mint
- 1 clovegarlic
- 1lime
- 1shallot
- carrots
- limes
- red onion
- English cucumbers
Dairy, eggs & chilled
- 1 (12 oz) pkgextra firm tofu
Pantry & dry goods
- ½ cuppeanuts, roasted unsalted
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| butter (Boston) lettuce | ½ head | 1 head | 1 ½ heads |
| carrot | 1 medium | 2 medium | 3 medium |
| cilantro | ½ small bunch | 1 small bunch | 1 small bunch |
| English cucumber | ½ | 1 | 1 ½ |
| extra firm tofu | 1 (12 oz) pkg | 2 (12 oz) pkg | 3 (12 oz) pkg |
| fresh mint | ½ small pkg | 1 small pkg | 1 small pkg |
| garlic | 1 clove | 2 cloves | 3 cloves |
| lime | 1 | ||
| peanuts, roasted unsalted | ½ cup | 1 cup | 1 ½ cups |
| shallot | 1 | ||
| limes | 2 | 3 | |
| red onion | ½ medium | 1 medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- 1. Press the tofu: cut it in half lengthwise, lay between towels, and set a weighted board over it to draw out moisture while you prep the veg.
- 2. Prep produce: wash and dry the lettuce, carrot, cucumber, cilantro, and mint; shred any large leaves as needed.
- 3. Make lime dressing: zest and juice the lime into a small bowl, whisk briefly, and set aside.
- 4. Start the flavors: heat a skillet over medium-high heat, then add oil and swirl to coat the bottom.
- 5. Sauté shallot: slice the shallot and cook until soft and golden, 2–3 minutes, stirring often.
- 6. Cook the tofu: crumble into the skillet, add half the lime dressing, sugar, chili-garlic sauce, and salt; cook until the tofu turns golden brown, about 8–10 minutes, stirring often.
- 7. Prepare the sauce: in the bowl with the remaining lime dressing, whisk in soy sauce, sugar, and chili-garlic sauce; set aside.
- 8. Make the veggie salad: thinly slice the carrot, dice the cucumber, and chop the cilantro and mint; toss with the carrot and cucumber in a bowl.
- 9. Finish the filling: when tofu is golden, add minced garlic and peanuts to the skillet and stir to combine, then remove from heat.
- 10. Assemble and serve: separate the lettuce leaves, layer two leaves per wrap, fill with the salad and tofu-peanut mixture, drizzle with the sauce, and enjoy.
Two tips
- Prep ahead: press the tofu up to an hour in advance and refrigerate. Save the dressing to whisk in just before serving.
- Swap idea: use extra mint or cilantro in place of part of the herbs, or serve the filling with extra lime wedges and a few cucumber slices on the side.
Nutrition per serving
- Calories
- 590 kcal
- Protein
- 29 g
- Carbs
- 34 g
- Fat
- 42 g
- Fiber
- 8 g
- Sodium
- 58 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.