Thai Peanut Tofu Lettuce Wraps

Ingredients

• 1 lb Firm tofu
• 2 tbsp Cornstarch
• 1/4 cup Peanut butter
• 2 tbsp Soy sauce (tamari)
• 2 tbsp Rice vinegar
• 1 tbsp Honey
• 1 tsp Sesame oil
• 2 cloves Garlic
• 1 tsp Ginger
• 1/4 tsp Red pepper flakes
• 12 leaves Lettuce leaves
• 1/2 cup Shredded carrots
• 1/2 cup Bean sprouts
• 1/4 cup Chopped peanuts

Instructions

1. 1Place the 1 lb Firm tofu on a clean kitchen towel or paper towels. Cover with another towel and press down firmly for at least 10 minutes to remove as much water as possible. Once pressed, cut the tofu into 1-inch cubes.
2. 2In a medium bowl, add the 1 lb Firm tofu cubes and sprinkle with 2 tbsp Cornstarch. Gently toss until all the tofu pieces are lightly coated.
3. 3Heat 1-2 tablespoons of neutral cooking oil (not listed, use what you have) in a 12-inch non-stick skillet over medium-high heat (400°F / 200°C). Add the coated tofu cubes in a single layer, being careful not to overcrowd the pan. Cook for 5-7 minutes per side, until golden brown and crispy on all sides. Alternatively, bake the tofu on a baking sheet at 400°F (200°C) for 20-25 minutes, flipping halfway through, until golden and firm.
4. 4While the tofu is cooking, prepare the peanut sauce. In a medium bowl, whisk together 1/4 cup Peanut butter, 2 tbsp Soy sauce (tamari), 2 tbsp Rice vinegar, 1 tbsp Honey, 1 tsp Sesame oil, 2 cloves minced Garlic, 1 tsp grated Ginger, and 1/4 tsp Red pepper flakes until smooth and well combined.
5. 5Once the tofu is crispy, add the cooked tofu cubes to the bowl with the peanut sauce. Gently toss to coat all the tofu pieces evenly.
6. 6To assemble, place a few pieces of the coated tofu into each of the 12 leaves Lettuce leaves. Top with 1/2 cup Shredded carrots, 1/2 cup Bean sprouts, and 1/4 cup Chopped peanuts.

Substitutions

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