Crispy 5 Spice Tofu Lettuce Wraps

30 minutes
30 minutes
4 servings


  • 1 package firm tofu, pressed on a paper towel to drain excess liquid
  • 1 1/2 tbsp corn flour
  • 2 cups panko flour
  • 1 head Boston or bibb lettuce, leaves cleaned and separated
  • black sesame seeds, for garnish
  • Lime wedges, for garnish
  • 1/3 cup vegetable or avocado oil, plus more to brush or spray
  • 1/4 KA–ME® Tamari
  • 2 tbsp KA–ME® Rice Vinegar
  • 2 tbsp KA–ME® Sriracha Sauce
  • 1 tbsp five spice powder
  • 1 tbsp light brown sugar
  • 1 1-inch piece ginger, grated
  • 3 tbsp peanut butter
  • 4 tbsp KA–ME® Sriracha Sauce
  • 1 tbsp KA–ME® Tamari
  • 1 tsp KA–ME® Fish Sauce
  • 1 lime, juiced
  • 1 clove garlic, minced
  • 1/3 cup mayonnaise
  • 2 tbsp KA–ME® Sriracha Sauce
  • 1/2 lime, juiced
  • 2 carrots, thinly sliced
  • 2 scallions, thinly sliced
  • 1 package KA–ME® Bean Threads, cooked according to package directions
  • 1/4 purple cabbage, thinly sliced


  1. Heat oven to 400F. Spray sheet pan with cooking spray and set aside.
  2. In a large bowl, add all the ingredients for marinade and whisk well to combine into a smooth liquid. Break tofu into large chunks and marinade. Using a spatula, gently fold until all the tofu is coated in the marinade. Set aside to rest for 10 minutes.
  3. In another medium bowl, combine panko and cornstarch.
  4. Working in batches, place marinated tofu into the panko and cornstarch mix. Coat each piece and place onto the prepared sheet pan. Repeat until all the tofu pieces are coated.
  5. Spray cooking spray on the coated tofu. Bake in the preheated oven for 20-25 minutes until golden brown.
  6. To make slaw sauce, place mayonnaise, sriracha sauce, lime juice into a bowl and mix to combine.
  7. In another bowl, add noodles, carrots, cabbage, scallions, mayonnaise sauce. Using tongs toss to mix until well incorporated.
  8. To make peanut sauce add all the ingredients into a medium bowl. Using a whisk, combine to make a paste. Slowly add 3 tablespoons of water while whisking constantly to thin out the sauce and get a smooth consistency.
  9. To assemble the cups, add ¼ cup of slaw onto a lettuce leaf, top with 3 pieces of cooked crispy tofu, drizzle with peanut sauce. Repeat until you have used all the ingredients. Sprinkle with sesame seeds, and serve immediately with lime wedges.
Credit: Rachel Gurjar

Included Products

Rice Vinegar
Fish Sauce
Sriracha Sauce
Bean Threads
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