Lettuce wraps filled with mushrooms, bell peppers, onions, crispy baked tofu, vermicelli noodles and topped with peanut sauce!
Prep Time: 10 minutesmins
Cook Time: 30 minutesmins
Total Time: 40 minutesmins
Servings: 4people
Author: Shweta
Ingredients
1large head lettuce,, I used Bibb lettuce
4-6 ozvermicelli noodles or thin rice noodles
For the Vegetables and Sauce:
1tablespoonoil
1cupmushrooms,, I used baby bella
1bell pepper,, diced
1small onion,, diced
¼cupsoy sauce,, low sodium
1inchginger,, crushed
2clovesgarlic,, minced
2tablespoonsrice vinegar
1teaspoonsriracha
1tablespoonmaple syrup
1teaspooncorn starch with 2 teaspoons water
Tofu
1 packageextra firm tofu, , pressed
1tablespoontoasted sesame oil
2tablespoonssoy sauce,, low sodium
2tablespoonsbreadcrumbs,, I used whole wheat but panko will work great
1tablespooncornstarch
Peanut Sauce
4tablespoonspeanut butter
1 ½tablespoonmaple syrup
2clovesgarlic
1inchginger
2tablespoonssoy sauce,, low sodium
1tablespoonrice vinegar
1teaspoonsriracha,, optional
¼cupwater; start with 2 tablespoons
Instructions
For the Tofu:
Pre-heat the oven to 425°F
Press the tofu by wrapping it in an absorbent towel and placing something heavy on it to remove excess water. Do this for at least 20 minutes, the longer the better. Try to get as much water out as you can for a crispy tofu with a chewy center.
Once it’s pressed, cut it into small cubes.
In a bowl, mix the toasted sesame oil and soy sauce then add the tofu. Add the breadcrumbs and cornstarch and mix until the tofu pieces are well coated.
Line a baking tray with parchment paper. Bake the tofu for 10 minutes, rotate, then bake for another 10-15 minutes until they’re crispy brown!
For the Vegetables:
In a small bowl, mix the soy sauce, ginger, garlic, rice vinegar, sriracha, and maple syrup together.
Heat the oil on a skillet on medium heat. Add the onions, mushrooms, and bell peppers and saute until slightly softened. Add the sauce mixture and let it simmer until it slightly thickens.
In the same sauce bowl, mix the cornstarch with water and combine well. Add this to the sauce and vegetables to thicken the sauce quickly and make it less watery. You are more than welcome to leave the consistency as is if that’s what you prefer.
For the Peanut Sauce:
Place peanut butter, maple syrup, garlic, ginger, soy sauce, rice vinegar, and sriracha (optional) in a food processor. Start with 2 tablespoons of water and blend together in a food processor until smooth in consistency. Add more water 1 tablespoon at a time until you reach your desired consistency.
Put it all together:
Cook the vermicelli noodles according to your package.
Separate the lettuce in individual cups, wash well, and pat dry with a paper towel.
Fill the lettuce with the noodles, vegetable mixture, and tofu. Drizzle with peanut sauce or serve on the side as a dip and enjoy every last bite!
Optional toppings: sesame seeds, more sriracha sauce for spice, scallions, cilantro, or some spicy vegan mayo!
Notes
I liked mine tofu in smaller cubes since they bake crispier and it’s easier to eat in the lettuce wraps.
You can use regular sesame oil or a neutral oil as well. Toasted sesame oil has a strong flavor which really works well with the tofu.
I used bibb lettuce but really, romaine, iceberg, or butterhead would all work great!