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Firecracker Lettuce Wraps

Firecracker Lettuce Wraps

A staple in our house.
Course Main Course
Prep Time 15 minutes
Cook Time 20 minutes
Servings 6 servings


  • Cast iron pan


  • 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


  • Soak rice noodles in lukewarm water for at least 30 minutes while prepping rest of recipe.
  • In a small NutriBullet, blend sauce ingredients until smooth; set aside.
  • Toss cubed tofu with cornstarch.
  • 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.
  • 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.
  • Drain and rinse noodles.
  • 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.
  • Remove noodles from heat and add back tofu and veggies.
  • Fill lettuce leaves with the noodle/tofu mixture; top with garnish.


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.