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Firecracker Lettuce Wraps

Firecracker Lettuce Wraps

A staple in our house when Lauren is home.


  • 4 oz brown rice noodles
  • 1 pkg extra firm tofu (pressed and drained)
  • 2 tbsp cornstarch
  • 1 red pepper (julienned)
  • 1 c mushrooms (sliced)
  • 1 med onion (julienned)
  • 1 can chick peas (drained and rinsed)
  • lettuce leaves for wrapping


  • 1/2 c peanut butter
  • 1/3 c low sodium soy sauce
  • 1/4 c rice vinegar
  • 2 tbsp sesame oil
  • 2 tbsp chili paste
  • 2 tbsp sugar
  • 1 tbsp ginger (minced)
  • 2 cloves garlic (minced)

Garnish Options

  • peanuts , cashews, green onions, lime wedges (chopped, sliced and squeezed as necessary)


  1. Soak rice noodles in lukewarm water for at least 30 minutes while prepping rest of recipe.
  2. In a small NutriBullet, blend sauce ingredients until smooth; set aside.
  3. Toss cubed tofu with cornstarch.
  4. Heat cast iron skillet with a little sesame oil on med-high; add tofu and sauté, stirring often, until golden and crispy, about 35-40 minutes. Remove tofu to a bowl.
  5. In same skillet, add another swish of sesame oil and sauté pepper, mushrooms, onion and chick peas, until tender-crisp, about 3 minutes; add to tofu bowl along with 1/2 the sauce.
  6. Drain and rinse noodles.
  7. Add another swish of oil to heated pan and add the noodles and remaining 1/2 sauce. Stir for a minute or two until coated. If you find the noodles are too sticky, add a little water.
  8. Remove noodles from heat and add back tofu and veggies.
  9. Fill lettuce leaves with the noodle/tofu mixture; top with garnish.

Note: When doubling the amount of tofu, only increase the amount of sauce by 1/4 or 1/2… this recipe makes a lot of sauce.