Crispy 5 Spice Tofu Lettuce Wraps with a Noodle Cabbage Slaw

Disclosure: This post was sponsored by KA-ME but all opinions are my own.

Time and again I find myself drawn to the different types of Asian inspired recipes and flavors. That’s why I love creating recipes that are flavorful and delicious like these Crispy 5 Spice Tofu Lettuce Wraps with a Noodle Cabbage Slaw, made with some delicious products from my new favorite brand, KA-ME. KA-ME stands for the Key to Asian Made Easy, and they have a full line of Asian ingredients from noodles to oils to sauces and more, allowing people to create and prepare restaurant-quality meals at home in minutes. 

Honestly this recipe for tofu lettuce wraps came about because I am on a mission to include more plant-based ingredients into our diet. My husband is a real carnivore and usually is very skeptical when it comes to anything that remotely replaces meat. So I really needed to come up with a recipe that would take his taste buds on a journey of sweet, spicy, crunchy with a little bit of bite. 

Making the recipe 

The tofu – I use a lot of silken tofu in my cooking in soups and stews but very often shy away from the firm kind, but here I thought that the firmness would be perfect to make this recipe. It is important to press the tofu on some paper towels weighted down with something heavy to get rid of the excess moisture. That way when you bake them in the oven they turn out nice and crunchy! 

tofu and vegetables

The five spice marinade – the marinade has five spice powder,  KA-ME Tamari and KA-ME Rice Vinegar which adds a nice tang and umami flavor, and the  KA-ME Sriracha Sauce adds the right amount of heat. Feel free to adjust the Sriracha in accordance with your spice levels. Breaking the tofu into chunks as opposed to cutting helps the marinade really soak up, adding extra flavor! 

carrots and lettuce

The slaw – to cool things off a little, layer the tofu lettuce cups with a coleslaw made with KA-ME Bean Thread Noodles which simply require soaking in water to soften, then tossing with fresh sliced cabbage, carrots, scallions, lime juice and a sauce made with mayonnaise and KA-ME Sriracha Sauce


The spicy peanut sauce – this is the most luscious and flavorful sauce made with peanut butter, KA-ME Sriracha Sauce, KA-ME Tamari and KA-ME Fish Sauce. It’s perfect to finish off these crispy tofu lettuce cups. 

crispy tofu

To assemble, simply arrange clean butterhead lettuce leaves on a platter and spoon some  KA-ME Bean Thread Noodles on the base, then top with crispy five spice tofu pieces, drizzle with spicy peanut sauce and sprinkle with black sesame seeds. 

Tofu lettuce wraps

These tofu lettuce wraps are the perfect recipe to cool things off on a hot afternoon for lunch at home or even take to a social distance picnic in the park! The best part is that KA-ME delivers superior quality products to consumers looking for convenient , easy-to-prepare Asian meals or to enjoy flavorful, authentic snacks + they’re celebrating their 50th birthday this year! So get on it and make this amazing recipe soon! You can find KA-ME nationwide at retailers like Walmart, Publix, Kroger and more on their Store Locator, and more than 100 delicious at-home Asian recipes on their website.

Tofu lettuce wraps
Tofu lettuce wraps
Tofu lettuce wraps
Print Recipe

Crispy 5 Spice tofu lettuce wraps with a cooling carrot noodle slaw. Topped with a spicy peanut sauce and sesame seeds for added crunch.
Prep Time30 mins
Cook Time30 mins


  • 1 16 ounce pack firm tofu pressed on a paper towel to drain excess liquid
  • 1 1/2 tablespoons corn flour 
  • 2 cups panko flour 
  • 1 head Boston or bibb lettuce leaves cleaned and separated
  • Black sesame seeds for garnish
  • Lime wedges for garnish

For marinade

For the peanut sauce

For the slaw 


  • Heat oven to 400F. Spray sheet pan with cooking spray and set aside.
  • In a large bowl, add all the ingredients for marinade and whisk well to combine into a smooth liquid. Break tofu into large chunks and marinade. Using a spatula, gently fold until all the tofu is coated in the marinade. Set aside to rest for 10 minutes.
  • In another medium bowl, combine panko and cornstarch.
  • Working in batches, place marinated tofu into the panko and cornstarch mix. Coat each piece and place onto the prepared sheet pan. Repeat until all the tofu pieces are coated.
  • Spray cooking spray on the coated tofu. Bake in the preheated oven for 20-25 minutes until golden brown.

To make slaw

  • Place mayonnaise, sriracha sauce, lime juice into a bowl and mix to combine.
  • In another bowl, add noodles, carrots, cabbage, scallions, mayonnaise sauce. Using tongs, toss to mix until well incorporated.

To make peanut sauce

  • Add all the ingredients into a medium bowl. Using a whisk, combine to make a paste. Slowly add 3 tablespoons of water while whisking constantly to thin out the sauce and get a smooth consistency.

To assemble the cups

  • Add ¼ cup of slaw onto a lettuce leaf, top with 3 pieces of cooked crispy tofu, drizzle with peanut sauce. Repeat until you have used all the ingredients. Sprinkle with sesame seeds, and serve immediately with lime wedges.

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