The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Chinese Five-Spice Tofu Lettuce Wraps with Peanut Sauce
Tofu is the perfect canvas for our Chinese five-spice blend, infused with fragrant sweet star anise. Serve up with the protein-packed tofu in crisp lettuce cups, crunchy veg and sweetcorn-studded brown rice. To drizzle all over the top? A creamy peanut and lime sauce.
Prep in 10
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 140g sweetcorn (use half) (sweetcorn, water, salt)
- 1 pepper (use half)
- 2 carrot
- 1 onion (use half)
- 280g tofu (use half) (Soya) (Tofu (Water, Soya Beans, Nigari))
- 2 tbsp tamari (use half) (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 little gem lettuce (use half)
- 1 unwaxed lime (use half)
- 30g deep roast peanut butter (use half) (Peanuts, Nuts) (peanuts, sea salt)
- 4cm fresh ginger (use half)
- 1 tsp Chinese five-spice (use half) (Cassia, Fennel, Ginger, Star Anise, Clove)
- 80g brown rice (use half) (brown rice (100%))
Nutritional Information
Calories: 736
Protein: 36g
Carbs: 76g
Fat: 30g
Ingredients
- 2 carrot
- 1 onion
- 30g deep roast peanut butter (Peanuts, Nuts) (peanuts, sea salt)
- 280g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 1 pepper
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 tsp Chinese five-spice (Cassia, Fennel, Ginger, Star Anise, Clove)
- 1 little gem lettuce
- 140g sweetcorn (sweetcorn, water, salt)
- 80g brown rice (brown rice (100%))
- 4cm fresh ginger
- 1 unwaxed lime
Nutritional Information
Calories: 685
Protein: 36g
Carbs: 64g
Fat: 29g
Chinese Five-Spice Tofu Lettuce Wraps with Peanut Sauce
Tofu is the perfect canvas for our Chinese five-spice blend, infused with fragrant sweet star anise. Serve up with the protein-packed tofu in crisp lettuce cups, crunchy veg and sweetcorn-studded brown rice. To drizzle all over the top? A creamy peanut and lime sauce.
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Cooking Instructions
- Bring a medium saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain.
- Drain the tofu, pat dry with paper towel and cut into 2cm cubes. Heat a large frying pan with 1/2 tbsp oil on medium heat. Add the tofu and cook for 4-5 mins, until golden. Add half the tamari and cook for 4-5 mins, then remove from the pan and set aside.
- Finely chop or grate the ginger. Thinly slice the pepper. Cut the carrots into matchsticks (peel optional). Reheat the tofu pan with 1/2 tbsp oil on medium-high heat. Add the ginger, carrots and pepper and cook for 4-6 mins, until softened. Add the tofu, five-spice and the remaining tamari. Stir and cook for 2 mins, then remove and keep warm.
- Make the peanut sauce; in a small bowl, mix together the peanut butter, 2 tbsp hot water (1 tbsp for 1 person), juice from half the lime and a pinch of sea salt. Trim the lettuce and carefully separate 10-12 larger leaves, then finely slice the remaining.
- Finely dice the onion. Reheat the pan to medium-high heat. Add the onion and cook for 3 mins. Drain the sweetcorn, then add to the pan. Cook for 2 mins, then stir through the cooked rice. Season with sea salt and black pepper. Stir through the sliced lettuce.
- Fill the lettuce with the tofu mixture, then squeeze over the remaining lime juice (to taste). Serve with peanut sauce and veggie rice on the side.
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