Lettuce Wraps with Hoisin-Peanut Sauce

I gave this a try after our family devoured lettuce wraps made with ground beef at a local restaurant. Hoping to get more vegetarian options in our weekly meals, I tried it first the the crumbled tofu, using a package that was made to look like ground beef. Kids loved it, but wondered if it would be tastier with the real thing. We tried it with the ground beef and every single person agreed it was better with the tofu. Since the market was out of the brand I used earlier, I bought crumbled TVP (meatless ground meat) and we all agreed this was the winner - better texture and totally absorbs the flavor of the sauce. Since this is now a weeknight staple for us, I skip making the home made peanut sauce and buy a pre-made. I also amp up the amount of veggies used in the mixture. It's a new favorite meal. #momwin

I needed a recipe for lighter hoisin peanut sauce and used this one, only changing to orange juice instead of lime based on what I had at home. It was great with rice paper tofu rolls!

Full disclosure... I have never made this recipe with tofu before, only with ground chicken. But I do want to say that the hoisin-peanut sauce is FANTASTIC and could be used in many other applications. I always make more sauce than the recipe calls for because everyone eats it up! The only other change that I make is that I don't stir in the cukes and carrots. I prefer topping the lettuce wraps with them as I eat to be able to taste the contrast in temperature and texture better. I highly recommend this recipe!

It was 4:00. I had company coming at 6:00, and I had no food in the house. With this recipe I was able to go to the store, buy the needed groceries, come home and prepare everything before they arrived. I used an unusual combo of quinoa and millet instead of rice because these were in the pantry. It all worked. The meal was superb. Everyone liked it and wanted more!

Loved this! This is a great way to use tofu and the sauce is great.

Awesome! My husband & I can't wait to cook this again!

Very good! A little time consuming to cut the cucumber and carrots into matchsticks, but the flavors were great. The peanut sauce was excellent! Will definitely make it again. I think adding some water chestnuts and roasted peanuts would be really good to give it a little extra crunch.

Really delicious and easy. I used rice noodles instead of rice and it turned out great. Iceberg lettuce worked great as well. Would double the sauce next time as everyone complained they ran out too early and wanted more!

I would've given this recipe 5 stars had it not been for the awful peanut sauce. Something about the hoisin and peanut butter just didn't work...nor did the somewhat oily, strange texture. The filling, however, was a home run! TONS of flavor. I pretty much followed the recipe, other than using my own tried and true peanut dressing, which is WAAAAY better & subbing brown for white rice. (not a fan). Will probably add more vegi's next time too. Even my carnivore hubby raved about them!! This recipe will definitely stay on our rotation!

These had great flavor. The only downfall was that there were a lot of components. I washed the lettuce leaves, topped them with rice, added the tofu mixture, tossed on the carrot and cucumber shavings and sprinkled the cilantro, inadvertently leaving the peanut sauce on the stove. They were still delicious, although the leftovers with the peanut sauce were better.

These were delicious! The peanut sauce will be my go to sauce from now on... soooo good! I added a little more sriracha as some other posters mentioned because we like it a little spicy.

Excellent and really flavorful. I will use this sauce for ALL peanut dipping sauce recipes. It beats all the store-bought thai peanut sauces.... Just adjust the order of steps 1. make the rice first 2. drain the tofu (I set it between two cooking boards, on paper towels and lightly diced all my ingredients on top --- !! space saving and time saving!!) 3. THEN cook the filling. 4. LAST, make the peanut sauce b/c it coagulates and gets grainy if it sits.

Delicious. My tofu package was 19 oz, so I added just a little bit more of everything else too. I went light on the red pepper and hot sauce, since the rest of the family does not like spice, and just added more to my own. The only other change I made was to serve it on romaine leaves, since that's what I had at home. I will definitely make this again.

This is one of our favorites! It is a little time intensive due to the cutting matchsticks, and there are a lot of (on hand but still have to get out of the cabinet and measure) ingredients, but they are worth it! I also subbed chili paste and left out most of the cilantro, but kept the rice. They are generous portions, unfortunately I always eat one too many, they are so delicious!

Delicious! Cant wait to make it again! I left out the cilantro, so instead added more ginger and chili garlic sauce (I had that on hand in place of Sriracha). I also skipped the rice - didn't even miss it. I stirred the sauce into the tofu mixture. That worked well. Next time I will add some chopped water chestnuts for a little more texture. The portion size is generous and it reheated well. This is definitely going to be in the regular rotation! A winner!

These were great, and made a satisfying lunch. I omitted the cucumbers and added a sprinkling of peanuts for some extra crunch. I would increase the Sriracha to at least 2 tsp next time, though, as I prefer more heat and spiciness.

I never find lettuce wraps filling enjoy to qualify as dinner, so I wrapped this filling and lettuce in whole wheat tortillas. The filling was flavorful and the sauce was delicious. I would make it again.