Crispy Tofu Lettuce Wraps
Simple, delicious Crispy Tofu Lettuce Wraps made with fresh vegetables, and crispy tofu, and drizzled with a 5-ingredient peanut sauce. These wraps are light, yet satisfying and make for a healthy lunch or dinner.
Ingredients
TOFU
- 14 oz exta-firm tofu, pressed (see instructions for pressing)
- 3 tbs coconut aminos or soy sauce
- ½ tbs maple syrup
- 5 tbs arrowroot starch
PEANUT SAUCE
- ¼ cup creamy peanut butter
- ¼ cup coconut aminos or soy sauce
- ½ tsp Navitas Organics Maca Powder
- ¼ tsp ginger powder
- 2-3 Tbs water to thin
FOR SERVING
- 1 cup thinly sliced / shredded purple cabbage, carrots, bell peppers choose your favorite vegetables
- 1 small head green (non-bitter) lettuce or green cabbage
- 3-4 tbs Navitas Organics Hemp Seeds
- Green onions for topping optional
Instructions
- Begin by pressing tofu: wrap in a clean towel and set something heavy on top. Press for about 30 minutes.
- In the meantime, prepare the peanut sauce by adding all ingredients except water to a small mixing bowl. Whisk to combine then add a little water at a time and whisk until creamy, smooth, and pourable. Taste and adjust flavor as needed. Set aside for serving.
- Once pressed, slice tofu into ~3/4-inch cubes and add to a large mixing bowl or glass storage container with a lid. Add the coconut aminos and maple syrup. Seal with the lid and toss gently to combine. Let marinate for 15 minutes.
- At this time, heat your oven to 400 degrees F (204 C), and line a baking sheet with parchment paper.
- After 15 minutes, add the arrowroot startch and cover again and toss gently to coat.
- Heat a large cast iron or nonstick skillet over medium heat. Once hot, add a little avocado oil to prevent the tofu from sticking. Then add only as much tofu as will fit comfortably in the pan (be careful not to crowd). Cook until golden brown on all sides — about 2-3 minutes per side — flipping with a fork or small spatula. Then transfer to your prepared baking sheet and bake for 10-15 minutes (at 400 F / 204 C), or until crispy and firm.
- In the meantime, prepare veggies for serving. I recommend finely shredded carrots, thinly sliced bell pepper, purple cabbage, and green onion. Set aside.
- Lastly, prepare lettuce by washing and drying and gently separating about 10 lettuce leaves.
- Arrange cups/leaves on a platter and top each with about 4 cubes tofu. Top with veggies and herbs of choice, drizzle with peanut sauce and top with hemp seeds.
Notes
Gluten-free
Vegan