Lunch

Crispy Tofu and Peanut Lettuce Wraps

Name: Crispy Tofu and Peanut Lettuce Wraps
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 160 g Firm tofu; 1 tbsp (8 g) Cornflour; 2 tsp (8 g) Rapeseed oil; 1 tbsp (15 g) Tamari; Half a lime Lime juice; Half, finely chopped Fresh red chilli; 15 g Peanuts, roasted unsalted; 100 g Little gem lettuce; 40 g Carrot; 20 g Spring onion

Tofu cubes tossed in cornflour and fried until crisp, in little gem with carrot, spring onion, crushed peanuts and a tamari lime dressing. No bread and no gluten, 433 kcal.

Calories: 433kcal
Protein: 29g
Fat: 28g
Carbs: 18g

Per serving, makes 1. 20 minutes of work. Published 8 September 2026.

Allergens

Peanuts
Soya

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

View larger

Swipe through the ingredients and each step, or play the slideshow.

Crispy Tofu and Peanut Lettuce Wraps, plated and ready to serve. — The finished recipe. Crispy Tofu and Peanut Lettuce Wraps

Ingredients 1 to 6 for crispy tofu and peanut lettuce wraps arranged separately on a dark worktop. — Ingredients 1 to 6. 160 g Firm tofu (Weighed after pressing. Silken tofu is about half the calories and protein.). 1 tbsp (8 g) Cornflour. 2 tsp (8 g) Rapeseed oil (Enough to shallow-fry a single layer in a non-stick pan. The tofu takes up most of it.). 1 tbsp (15 g) Tamari. Half a lime Lime juice. Half, finely chopped Fresh red chilli

Ingredients 7 to 10 for crispy tofu and peanut lettuce wraps arranged separately on a dark worktop. — Ingredients 7 to 10. 15 g Peanuts, roasted unsalted (Crushed under a pan. They are half fat by weight and 15 g is a small handful.). 100 g Little gem lettuce. 40 g Carrot. 20 g Spring onion

Crispy Tofu and Peanut Lettuce Wraps, preparation step 1: Press the tofu for ten minutes, cut it into 2 cm cubes and toss them in the cornflour until each side is dusted. — Step 1. Press the tofu for ten minutes, cut it into 2 cm cubes and toss them in the cornflour until each side is dusted.

Crispy Tofu and Peanut Lettuce Wraps, preparation step 2: Heat the oil in a wide non-stick pan until it shimmers. Fry the tofu in one layer for eight minutes, turning every couple of minutes, until every side is golden and crisp. — Step 2. Heat the oil in a wide non-stick pan until it shimmers. Fry the tofu in one layer for eight minutes, turning every couple of minutes, until every side is golden and crisp.

Crispy Tofu and Peanut Lettuce Wraps, preparation step 3: Stir the tamari, lime and chilli together. Pour it over the tofu in the pan, off the heat, and toss for thirty seconds. — Step 3. Stir the tamari, lime and chilli together. Pour it over the tofu in the pan, off the heat, and toss for thirty seconds.

The finished crispy tofu and peanut lettuce wraps. — Step 4. Fill the lettuce leaves with grated carrot, tofu, spring onion and the crushed peanuts.

01 / 07

Download Instagram slides

All 7 images + the recipe and a caption
1080 × 1350 PNGs

AI-generated food images illustrating the recipe.

Ingredients

Firm tofu160 g
Weighed after pressing. Silken tofu is about half the calories and protein.
Cornflour1 tbsp (8 g)
Rapeseed oil2 tsp (8 g)
Enough to shallow-fry a single layer in a non-stick pan. The tofu takes up most of it.
Tamari1 tbsp (15 g)
Lime juiceHalf a lime
Fresh red chilliHalf, finely chopped
Peanuts, roasted unsalted15 g
Crushed under a pan. They are half fat by weight and 15 g is a small handful.
Little gem lettuce100 g
Carrot40 g
Spring onion20 g

Method

Press the tofu for ten minutes, cut it into 2 cm cubes and toss them in the cornflour until each side is dusted.
Heat the oil in a wide non-stick pan until it shimmers. Fry the tofu in one layer for eight minutes, turning every couple of minutes, until every side is golden and crisp.
Stir the tamari, lime and chilli together. Pour it over the tofu in the pan, off the heat, and toss for thirty seconds.
Fill the lettuce leaves with grated carrot, tofu, spring onion and the crushed peanuts.

Worth knowing

Cornflour is the crust. Without it the tofu sticks and stays soft, and the dressing slides off.
The oil and peanuts together are most of the 28 g of fat. With a good non-stick pan the oil can drop to a teaspoon.

Other lunch recipes that share ingredients with this one, or every lunch between 300 and 450 calories a serving.

This recipe is in the app.

Every recipe on this site is in Fuel8’s Recipes tab, with the same macros. Search it by name or ingredient, pick half a serving or two, and add it to a meal in one tap. Your own recipes sit beside them.

Download on the App Store

Get the seven-day Fuel8 email guide, including how the app works and membership benefits. Then occasional recipes and product updates.

Your name and email go to Grow More Services L.L.C-FZ, the company that builds Fuel8, and are stored in Resend so we can email you the seven-day app guide, membership benefits, recipes and product updates. An account is not required. Unsubscribe in one click, any time.

Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.