Lettuce Wrap Rice Bowls with Creamy Peanut Sauce (vegan | plant-based)

I’m a carb-lover and it’s no secret. A meal without carbs is just not going to do it for me, so I’m turning asian-inspired lettuce wraps into rice bowls. This bowl is filled to the brim with fresh veggies and smothered in a sweet-and-savory peanut sauce that’s truly addictive.

Lettuce Wrap Rice Bowls with Creamy Peanut Sauce
serves 4


1 cup dry white rice
sea salt, fine grain
3 mini cucumbers, small diced
1 large or 2 small red bell pepper, small diced
3 carrots, peeled and grated
2 green onions or scallions, green parts only, sliced
2-3 small heads little gem lettuce leaves
sriracha or hot sauce, optional

for the tofu

2 blocks extra firm or super firm tofu, pressed if needed*
4 teaspoons oil
3 tablespoons tamari or soy sauce (low or reduced sodium)
2 teaspoons granulated garlic
1 teaspoons ground ginger
3/4 teaspoon sea salt, fine grain

for the sauce

1/2 cup peanut butter (no-sugar-added)
2 tablespoons tamari or soy sauce (low or reduced sodium)
2 tablespoons maple syrup
1 teaspoon ground ginger
1 teaspoon granulated garlic
3 tablespoons fresh lemon juice
3/4 teaspoon sea salt, fine grain
water, to consistency

To Make

Preheat oven to 425 degrees (F).

Make rice. Combine rinsed rice with 1.5 cups water and 1 teaspoon salt in a small sauce pan. Bring to boil, reduce to simmer and cover. Cook for 8 minutes. Turn off heat and allow to sit for about 10 minutes before fluffy with a fork.

Cut tofu into tiny cubes. Combine remaining tofu ingredients in a large bowl. Add tofu to marinade. Toss to coat, it’s fine if some tofu begins to crumble, which it will. Transfer to a parchment lined baking sheet. Bake for 25 minutes. Toss and rearrange. Continue cooking for another 10 or so minutes. Until tofu is lightly browned and slightly crispy.

Meanwhile, make the peanut sauce. Combine all sauce ingredients and stir until creamy. Add up to 1/4 cup water, to consistency.

Build bowls. Divide rice equally between 4 shallow bowls. Add tofu and veggies. Drizzle with peanut sauce. Garnish with scallions, hot sauce (optional) and lettuce cups.


– I used frozen and thawed tofu for a denser texture when cooked. This is not necessary.
– Press the tofu for at least 15 minutes before mixing with the marinade. If using super-firm tofu, pressing isn’t required. Cooking time for tofu will vary depending on moisture level so keep an eye on it and adjust cooking time accordingly.

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