Thai Crispy Tofu Lettuce Wraps Recipe
Prep Time:
20 minutes
Cook Time:
30 minutes
Servings:
4 Servings
Ingredients
  • 1 (16-ounce) package extra firm tofu
  • 3 tablespoon sesame oil, divided
  • 1 tablespoon cornstarch
  • 4 tablespoon soy sauce, divided
  • 3 tablespoons maple syrup, divided
  • 2 garlic cloves, minced, divided
  • 2 teaspoons grated ginger
  • 1 tablespoon lime juice
  • ½ cup peanut butter
  • 2 tablespoons of rice vinegar
  • 1 Thai chile, diced
  • 1 (8-ounce) carton mushrooms, sliced
  • 1 red pepper, sliced
  • ½ teaspoon garlic powder
  • ½ cup shredded carrots
  • 12 butter lettuce leaves
Directions
  1. Preheat oven to 400 F.
  2. Remove the tofu from the package and press out the extra water. You can use a tofu press or put the tofu in a shallow bowl and place a flat plate on top of it. Then place something heavy on top of the plate, and let it sit for 15 minutes. The excess water will collect in the shallow bowl.
  3. Once the tofu is pressed, crumble it into a bowl and add 1 tablespoon of sesame oil and the cornstarch. Stir to coat, then add 1 tablespoon of soy sauce and 1 tablespoon of maple syrup. Lay the crumbled tofu on a baking sheet and put into the oven for 30 minutes until it's crispy.
  4. Make the sauce by combining 1 tablespoon of sesame oil, the remaining soy sauce, the remaining maple syrup, a garlic clove, the ginger, lime juice, peanut butter, rice vinegar, and 2 tablespoons of water. Stir with a whisk and set aside.
  5. Add the remaining 1 tablespoon of sesame oil to a frying pan and bring to a medium heat. Add the remaining garlic clove and the Thai chile. Sauté for 2 minutes, then add the mushrooms, red peppers, and garlic powder. Cook for about 15 minutes stirring frequently.
  6. When the tofu is done, add it to the frying pan with half of the sauce. To assemble the wraps, add some of the tofu, vegetable mixture, some of the raw carrots, and a spoonful of the extra sauce to a butter lettuce leaf. Top with toasted sesame seeds and scallions if desired.