Korean tofu-veggie lettuce wraps

SmartPoints® value per serving
Total Time
30 min
30 min
The creamy, stir-together sauce make these no-cook meatless lettuce wraps shine. One of the wonderful properties of tofu is that it easily takes on the flavor of the ingredients, seasonings, and spices it is paired with—in this easy entrée, that’s a salty, slightly spicy, peanutty sauce. If you’re worried about spice at all, simply omit the garlic chile paste. If you’ve got the time, press the tofu to remove excess moisture. Cut the tofu into cubes and place it between a few layers of paper towels and place something heavy on top, like a cast-iron skillet, and press it for at least 20 minutes. The mix of fresh sliced vegetables add color and crunch. You can substitute romaine lettuce for the Boston lettuce, if you like.


Smooth reduced fat peanut butter

¼ cup(s)

Fresh lime juice

¼ cup(s)

Soy sauce

3 Tbsp

Packed light brown sugar

1 tsp

Garlic chili paste

1 tsp, or regular Asian chili paste

Dark sesame oil

1 tsp

Firm tofu

16 oz, cut into 1/2-inch cubes

Sweet red pepper(s)

2 medium, seeded and thinly sliced

Fresh radish(es)

5 medium, thinly sliced


¼ cup(s), coarsely chopped

Fresh mint leaves

¼ cup(s), coarsely chopped

Boston lettuce

12 leaf/leaves


  1. To make sauce, whisk together peanut butter, lime juice, soy sauce, brown sugar, chili paste, and sesame oil in a medium bowl until smooth.
  2. To make filling, combine tofu, bell peppers, radishes, cilantro, and mint in a large bowl; gently toss.
  3. Divide filling evenly among lettuce leaves; top each with 1 Tbsp sauce. Roll up and eat out of hand.
  4. Serving size: 2 wraps