Crispy Tofu + Mango Lettuce Wraps with Peanut Sauce

Vegetarian Crispy Tofu + Mango Lettuce Wraps with Peanut Sauce Recipe | Healthy and Vegan
This delicious vegan recipe is packed full of fresh fruits and veggies!

This lettuce wraps recipe is one of my OGs– I’ve been making it since 2014, and that’s a HELLA long time for me to make something repeatedly. (I’m easily distracted when it comes to food!) Fresh and fruity mango with crispy tofu and smooth, savory peanut sauce is such and awesome combination of flavors and textures, what’s not to love??

Vegetarian Crispy Tofu + Mango Lettuce Wraps with Peanut Sauce Recipe | Healthy and Vegan

While this recipe is pretty simple, it does take some time to assemble. If you’re going to make the peanut sauce from scratch (see recipe below), consider making it ahead. You can even freeze it and defrost it later! You can also save yourself time by cutting up the toppings and cleaning the lettuce leaves ahead of time.

Lettuce Wraps Recipe

Crispy Tofu + Mango Lettuce Wraps with Peanut Sauce

Course: Main Dish
Servings: 4 Servings


  • 1/2 cup panko breadcrumbs
  • 1/2 tbsp canola oil or other neutral oil
  • 1/8 tsp salt
  • 1/4 tsp garlic powder
  • peanut sauce (see recipe below)
  • crispy tofu (see recipe below)
  • 1 head bibb lettuce leaves separated, rinsed, and dried
  • 1 mango peeled and julienned
  • 1 avocado diced
  • 1 jalapeño sliced thin
  • 1/3 cup chopped cilantro
  • 5 scallions root removed, shredded or sliced thin
  • 1 lime cut into wedges for serving


  • Heat the broiler with the oven rack in the center position. On a large rimmed baking sheet, combine the panko, canola oil, salt, and garlic powder and spread in an even layer. Broil the panko, about 2-4 minutes, or until golden. (Be careful, the panko is very easy to burn, so stay nearby!)
  • Prepare the peanut sauce and the tofu, and serve in the lettuce cups with the mango, avocado, jalapeno, cilantro, scallions, panko,and a squeeze of lime.

Crispy Tofu Recipe

Crispy Fried Tofu


  • 1 block firm or extra-firm tofu
  • 1/3 cup corn starch
  • 1/2 tsp salt
  • Canola oil or other high smoke point oil


Press The Tofu:

  • Place a plate on a large rimmed baking sheet. Wrap the tofu block in a few paper towels and place in the center of the plate. Place another plate on top upside down (so that the tofu is in contact with smooth surfaces on both sides), and stack a few bowls, books, or anything else weighing around 3-4 lbs on top. Let sit at least 1 hour, or up to 4 hours. The baking sheet should catch any excess water that spills off the plate!

Prepare The Tofu:

  • When the tofu has been pressed, cut the block into cubes, triangles, or any shape you like. Mix the cornstarch and salt together in a medium bowl and set aside.
  • Prepare a wire rack fitted into a rimmed baking sheet. In a large cast iron skillet, add enough oil to fill the base of the pan (about ⅛-¼ inch.) Heat the oil to 365F over medium-high heat.
  • Just before frying, add the tofu pieces to the bowl with the cornstarch and toss to coat. (If done too early, the tofu may not crisp up quite as nicely.) Gently lower the tofu pieces into the hot oil using a heat-proof slotted spatula or spoon. Try to give the pieces a little space between them so that they don’t stick together.
  • Fry a few minutes per side until lightly golden and crisp (they won’t get very dark in color!) Beware of splashing oil when adding to the pan and flipping.
  • Transfer the tofu to a wire rack to cool, and enjoy! This crispy tofu is best eaten right away, as it will lose its texture if refrigerated.

Peanut Sauce Recipe

Peanut Sauce


  • 1 inch piece ginger, peeled and trimmed of dry spots
  • 1 clove garlic
  • ½ cup unsalted peanut butter (if using salted peanut butter, reduce soy sauce to 1 ½ tsp)
  • 1 tbsp soy sauce
  • 1 tsp fish sauce
  • 3 ½ tsp rice vinegar
  • 2 tsp honey
  • 2 tbsp lime juice
  • 1 tsp brown sugar
  • ½ tsp crushed red pepper flakes
  • 6 tbsp full fat coconut milk


  • In a food processor, process the ginger and garlic until finely chopped. Add all remaining ingredients and blend, adding more coconut milk if needed. If you’d like a thinner sauce, (perhaps to use as a dressing), add 1-2 tsp of water at a time until the desired consistency is reached. You may also use reduced fat coconut milk for a thinner sauce!
  • Use right away, or store in the refrigerator in an airtight container for up to 3 days.

Tell me what you think in the comments below!

Vegetarian Crispy Tofu + Mango Lettuce Wraps with Peanut Sauce Recipe | Healthy and Vegan
Swap in shrimp for tofu for a little change up! The panko will keep things crispy.
Vegetarian Crispy Tofu + Mango Lettuce Wraps with Peanut Sauce Recipe | Healthy and Vegan

Fried things + fruit are one of my favorite pairings. What kind of flavor combos do you like?

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