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+ servings
Tofu lettuce wraps
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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.