These tofu lettuce wraps with creamy coconut-peanut sauce are the perfect light summer meal

Light, satisfying and packed with flavour, these tofu satay lettuce wraps are perfect for eating outdoors on a hot summer day. The recipe is inspired by traditional satay — popular across Southeast Asia and believed to have originated in Indonesia — and includes a rich coconut-peanut sauce that you’ll want to drizzle on practically everything. Add in a crisp slaw and a sprinkle of fresh herbs, and you’ve got a meal that’s crunchy, creamy and hits all the right notes.

Ingredients

• 1 tbsp neutral oil, such as avocado
• 4 scallions, finely chopped, white and light green pieces separated from dark green pieces
• 2 (350 g) blocks extra-firm tofu, drained, patted dry and cut into ½-inch cubes
• 1 tbsp curry powder
• 1 tbsp soy sauce
• ⅓ (400 ml) can full-fat coconut milk
• 1 tsp kosher salt, or more to taste
• ½ tsp freshly ground black pepper
• Zest and juice of ½ lime

Coconut-peanut sauce:

• ⅔ (400 ml) can full-fat coconut milk
• ¼ cup unsweetened peanut butter
• 2 tbsp maple syrup
• 2 tbsp soy sauce
• 2 tbsp sriracha
• 1 tbsp sesame oil
• 2 garlic cloves, grated
• 1-inch piece of ginger, grated
• Juice of ½ lime
• Salt, to taste
• Pepper, to taste

Slaw:

• 2 cups shredded green cabbage
• 1 medium carrot, cut into thin 1½-inch sticks
• 3 scallions, thinly sliced on a diagonal

To serve:

• Lettuce leaves, such as Boston, butter or romaine
• ½ cup roasted peanuts, chopped
• 2 tbsp roughly chopped cilantro leaves
• 10–12 mint leaves
• Lime wedges

Preparation

Place a large non-stick pan over medium heat. Add the oil along with the white and light green scallions, and sauté until fragrant, about 30 seconds.

Add the tofu and cook, stirring occasionally, until lightly browned on all sides, around 4 to 5 minutes.

Add the curry powder, soy sauce, coconut milk, salt and pepper. Stir and cook until the tofu is evenly coated and golden, another 3 to 4 minutes.

Add the lime zest and juice, turn off the heat and stir in the dark green scallions. Set aside.

To make the coconut-peanut sauce, whisk together the coconut milk, peanut butter, maple syrup, soy sauce, sriracha, sesame oil, garlic, ginger and lime juice in a small bowl. If the sauce is too thick to pour, thin it by adding up to ¼ cup warm water. Season with salt and pepper to taste.

To make the slaw, place all the ingredients in a large bowl, add about ½ cup of the coconut-peanut sauce and toss until evenly coated.

When ready to serve, lay out the lettuce leaves on a large platter. To assemble the wraps, place a spoonful of slaw and tofu on each leaf, then add an extra drizzle of coconut-peanut sauce. Garnish with peanuts, herbs and a squeeze of fresh lime as desired.

Serves 4

Produced in collaboration with CBC Creator Network.