Firecracker Vegan Lettuce Wraps
HELLO YUM. Firecracker Lettuce Wraps that are happily vegan - with crispy tofu bits, saucy brown rice noodles, and a creamy sesame sauce.
Foto: Pinch of Yum — Lindsay Ostrom
Ingredients
- 1/2 cup peanut butter
- 1/3 cup low sodium soy sauce
- 1/3 cup sesame oil
- 1/4 cup rice vinegar
- 2 tablespoons chili paste (like sambal oelek) ++ for more firecrackery-ness
- 2 tablespoons sugar
- a small knob of fresh ginger, peeled
- a clove of fresh garlic, peeled
- 1 block extra firm tofu (see notes)
- 4 ounces brown rice noodles
- 1 head butter lettuce for wrapping
- 1/2 cup peanuts for serving
- 1/2 cup cilantro for serving
- 1 lime for serving
Steps
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Soak your noodles in a bowl of lukewarm water for at least 30 minutes while prepping the rest of the recipe. You want the noodles to be soft and flexible.
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Blend all the sauce ingredients together in a small blender or food processor until smooth and creamy.
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Press the tofu with a few paper towels to get some of the moisture out. Cut the tofu into small pieces. Heat a little oil in a nonstick skillet. Add your tofu. Stir-fry until golden brown. I usually let it sauté for at least 15 minutes. Add about half of the sauce to the pan. Stir-fry for another 3-5 minutes. As the sauce browns, it will form small crispy pieces around the tofu. Yum! Transfer tofu to a bowl.
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Drain and rinse your noodles. Add another swish of oil to the pan and plop the noodles in. Add about half of the remaining sauce. Stir fry for just a minute or two until coated. Add a splash of water if it’s too sticky. Remove from heat immediately and toss with the tofu.
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Fill your butter lettuce leaves with the noodle/tofu mixture (it’s okay if it’s sticky – you’re just wrapping it up in lettuce). Top with peanuts, cilantro, lime, and more sauce. YUM YUM YUM!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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