Another lettuce wrap recipe?! I know, I know. I have a thing for them. I love how much flavor, sauce and toppings you can pack into one little lettuce leaf, not to mention we get to eat with our hands! Oh and p.s. these are vegan! I’ve shared a few vegetarian and vegan recipes lately and, while that’s not the diet I stick to, I’m all about finding delicious ways to eat less meat and more vegetables.
As long as we don’t have to sacrifice flavor to eat healthier, I’m all for it. And these are spicy little flavor bombs packed with protein from tofu and a saucy little peanut number that you can drizzle all over everything. (I eat this stuff straight up with just a spoon because it’s bomb.) High protein, gluten-free, low carb and vegan-check, check, check and check.
I got this recipe from Pinch of Yum, which is my go-to not-vegan food blog for all things vegetarian, vegan, easy and noodle/saucy because Lindsay over there knows what she’s doing! It’s similar to these peanut noodles with crispy tofu, which are AH-MAZINGGGG, so why not put them in a lettuce wrap, right?!
The perfect peanut sauce is used in three ways in this recipe: as a sauce for rice noodles, as a sauce for tofu (which gets crispy and caramelized-SO GOOD), and as a sauce for the lettuce wraps to drizzle…are you sensing a theme here? Noodles in lettuce wraps seemed weird to me until I had them at The Cheesecake Factory, where they serve chicken lettuce wraps with creamy coconut noodles. I have yet to perfectly recreate these, but it’s on my list! After having both of these versions, I’m now a convert.
These are great as leftovers too; just reheat with a little extra water mixed into the noodle situation so they stay nice and creamy.
You will most definitely need plenty of napkins to eat these, but sometimes you have to get down and dirty with your food. There’s no other way to eat lettuce wraps!
[tasty-recipe id=”35025″]
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