Tofu and Brown Rice Lettuce Wraps with Peanut Sauce

Recipe adapted from Pinch of Yum



  • Olive oil
  • One 14-oz. block extra firm tofu, minimally pressed to remove water
  • 1 can of water chestnuts, chopped
  • 2 c. cooked brown rice or quinoa
  • Butter lettuce, leaf lettuce, or iceberg lettuce for wrapping
  • Top with Yum yum sauce or spicy mayo, chopped peanuts, green onions, and/or crispy onions for topping

SOS Peanut Sauce:

  • 1/2 c. teriyaki sauce
  • Juice of 1 orange
  • 1/4 c. peanut butter
  • Squirt of Sriracha sauce

Spicy Mayo:

  • 1/4 c. mayo
  • 1 TBSP Sriracha, or to taste


  1. Cook the tofu: Heat a few swishes of oil in a nonstick skillet over medium high heat. Add the tofu and crumble in the pan. Cook until slightly browned and then add the water chestnuts. While that’s cooking, whisk up all sauce ingredients in a bowl.
  2. Add rice and sauce: Add the rice and most of the sauce to the pan. Sauté for 5 minutes or so – just enough to get some browning/light caramelization. Season with salt to taste.
  3. Spicy mayo: Mix mayo and sriracha.
  4. Fill and serve: Spoon your tofu and brown rice filling into crispy little pieces of lettuce or serve atop a bed of lettuce. Top with peanuts, green onions, and/or crispy onions and drizzle with a little extra sauce and yum yum sauce/spicy mayo.

Tofu and Brown Rice Lettuce Wraps with Peanut Sauce:

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