Korean tofu-veggie wraps

Korean Tofu-Veggie Wraps

Total Time
30 min
30 min
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 by cutting the tofu into cubes, placing between a few layers of paper towels, and pressing firmly to release the liquid. The mix of fresh sliced vegetables add color and crunch and tons of flavor. 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

Red bell pepper

2 medium, assorted colors, seeded and thinly sliced


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: In a medium bowl, whisk peanut butter, lime juice, soy sauce, brown sugar, chile paste, and oil until smooth.
  2. To make filling: In a large bowl, gently toss tofu, bell peppers, radishes, cilantro, and mint.
  3. Divide filling among lettuce leaves; top each with 1 tbsp sauce, then roll up.
  4. Serving size: 2 wraps