Sesame Noodle & Tofu Lettuce Wraps
Prep time
Cook time
Total time
Serves: 8 lettuce cups
  • 15 oz. extra-firm tofu, drained and cut into cubes
  • ¼ cup soy sauce
  • 2 Tbsp rice vinegar
  • 2 cloves garlic, minced
  • 6 oz. vermicelli rice noodles (or spaghetti noodles)
  • 1 red bell pepper, diced
  • 1 carrot, grated
  • 1 cup sliced purple cabbage
  • 8 leaves iceberg lettuce (or romaine) for lettuce cups
  • dry roasted peanuts, for garnish (optional)
  • cilantro for garnish (optional)
For the Sesame Peanut Sauce
  • ⅓ cups vegetable broth
  • ⅓ cup peanut butter
  • 1 tablespoon chopped peeled fresh ginger
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoons honey (or maple syrup) (optional)
  • 1 tablespoon sesame oil
  • 1 to 2 teaspoons crushed red pepper(depending on taste)
  1. In a large ziplock bag, combine tofu cubes, soy sauce, rice vinegar and garlic. Set aside to marinate while you prepare the noodles and peanut sauce.(you can prepare the tofu ahead of time and let marinate for up to 12 hours)
  2. Cook rice noodles (or spaghetti) according to package directions. While noodles are cooking prepare the peanut sauce.Rinse and set aside.
  3. In a large bowl combine all ingredients for sesame peanut sauce; stir until thoroughly combined. Set aside.
  4. Heat a large skillet over medium-high heat. Pour contents of ziplock bag (tofu and marinade) into skillet and fry, turning frequently until tofu is thoroughly cooked and lightly browned on all sides ( approx. 15 min.)
  5. In the bowl with peanut sauce, combine noodles, tofu, red pepper, carrot, and cabbage. Toss to coat.
  6. Divide noodle mixture among lettuce cups. Garnish with dry roasted peanuts and fresh cilantro if desired.
Tofu, noodles and sauce can all be prepared ahead of time and stored in air-tight containers. You may want to warm sauce slightly to make mixing easier. Assemble just prior to serving.
Recipe by Simple Healthy Kitchen at