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Lettuce Wraps with Peanut Sauce Meal Prep recipe

Lettuce Wraps Meal Prep with Peanut Sauce

Lettuce wraps with peanut sauce combine crispy tofu, fresh veggies, and a creamy peanut sauce for a delicious and healthy meal prep option. Perfect for lunch, easy to assemble, and bursting with flavor!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American, Fusion, Thai, Vegan
Servings 4 people

Ingredients
  

  • 100 grams dried vermicelli rice noodles (1 little nest of noodles)

Veggies

  • 1 head lettuce for wrapping (butter lettuce, romaine or iceberg)
  • 1 large grated carrot
  • ½ cucumber cut into small sticks
  • 1 mango cut into small strips
  • 1 cup red cabbage, shredded
  • 1 handful either mint, cilantro, or Thai basil

Crispy Tofu

  • 1 brick extra firm tofu (pressed)
  • 1 tbsp cornstarch
  • 2 tbsp low-sodium soy sauce or tamari
  • 1 tbsp hoisin sauce for coating tofu

Spicy Peanut Sauce

  • ½ cup all natural peanut butter
  • 2 tbsp low-sodium soy sauce or tamari
  • 1 lime, juiced (2 tbsp)
  • 1 tbsp maple syrup or vegan honey
  • 3 tbsp sriracha (sub 1 tbsp Thai red curry paste if desired)
  • water to thin
  • 1 tbsp rice vinegar optional
  • 1 tbsp ginger and 1 clove garlic optional

Optional Toppings

  • 4 lime wedges
  • ¼ chopped peanuts
  • hot sauce

Instructions
 

Noodles

  • Cover the vermicelli noodles in boiling water and leave for 3-5 minutes. (or according to package instructions.) Then drain and rinse with cold water.

Preparing Crispy Tofu

  • Tear the tofu into bite-sized pieces and place in a shallow bowl. Add the soy sauce and cornstarch and toss to combine.
  • Cook tofu in the airfryer at 400 degrees for 15 minutes flipping halfway, OR it fry in a pan with oil for 3-5 minutes per side.
  • While the tofu is cooking, chop up your veggies.
  • Cook until the tofu is crispy and golden brown on the outside. Toss cooked tofu lightly in Hoisen sauce.

Making the Peanut Sauce

  • Next, make the peanut sauce by adding peanut butter, soy sauce, lime juice, rice vinegar, ginger, garlic, sriracha or red Thai curry paste, and maple syrup into a blender.
  • Blend on high until smooth and creamy. Add cold water 1 tbsp at a time until you reach your desired consistency. Note: it does thicken slightly when left in the fridge.

Meal Prep

  • I store all of the chopped and cooked ingredients in separate containers in the fridge.
  • Assemble the lettuce wraps each morning to prevent soggy lettuce. You should get about 4 lettuce wraps per day (depending on the size of your lettuce).
  • Use ¼ of each of the ingredients each day. This will make 4 days of meal prep.
  • Don't forget to add on the peanut sauce, chopped peanuts and a fresh lime wedge. Enjoy!

Notes

Note: Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.

Nutrition

Serving: 350g | Calories: 600kcal | Carbohydrates: 60g | Protein: 30g | Fat: 30g | Saturated Fat: 5.5g | Polyunsaturated Fat: 12.5g | Monounsaturated Fat: 12.5g | Sodium: 800mg | Potassium: 600mg | Fiber: 7.5g | Sugar: 20g | Vitamin A: 150IU | Vitamin C: 40mg | Calcium: 75mg | Iron: 4mg
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