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Coconut Thai Tofu Lettuce Wraps

A refreshing and addictive Coconut Thai Tofu Lettuce Wraps perfect for a quick weeknight dinner.
Course Main
Cuisine Vegetarian
Servings 2 servings
Author Shelly Westerhausen


  • 1 head of iceberg lettuce or endive
  • 1 Tablespoon olive oil
  • 1 inch piece of ginger , peeled and minced
  • 3 garlic cloves , minced
  • 1 package extra firm tofu , drained and pressed
  • 1 package of Green Giant Thai Coconut Sautés
  • Juice of half a lime + more slices for garnish


  1. Chop the end of the lettuce or endive and peel off each leaf layer for your wrap. Rinse and set aside (some of the inner sections may be too small – you can save them for a later use or chop them up and throw it into the vegetable saute at the end).
  2. Heat the olive oil in a large skillet over medium. Add in the garlic and ginger and sauté for about one minute or until fragrant. Next, add in the tofu, Green Giant vegetables, and packet of seasoning (included with the sautés) and sauté for five to eight minutes. Remove from heat and top with the chopped peanuts (also included in the sautés) and juice from half a lime. Season with salt and pepper.
  3. Serve by scooping a few tablespoons of the sauteed mixture into each leaf cup (the exact amount will depend on how big your leafs are).