Description
These Crispy Tofu Lettuce Wraps are a fun weeknight dinner solution! Plust they come together quickly!
Ingredients
Scale
- 1 (14-oz) package extra-firm tofu, drained
- 1 tablespoon canola oil
- 1 tablespoon onion powder
- 2 teaspoons garlic powder
- 1 tablespoon reduced-sodium soy sauce
- 1 teaspoon packed light brown sugar
- 8 butter lettuce leaves
- 2 cups coleslaw mix
- 8 tablespoons Peanut Sauce
- 2 scallions, white and green parts, sliced
For the peanut sauce
- 1/2 cup creamy peanut butter
- 2 garlic cloves, minced
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon fresh lime juice
- 1/2 teaspoon red pepper flakes
- warm water, as needed
Instructions
To Make the Wraps:
- Lightly press the tofu with paper towels to remove some, but not all, of the moisture. Cut the tofu into 1/2-inch cubes. (Note – I like to really drain my tofu to get it super crispy. So I’ll stack paper towels on a plate, then top with the tofu, and then another layer of paper towels and then set something heavy on top (I like to use my cast iron pan or a big bag of sugar/flour) and let it sit for 20-30 minutes.
- Heat the oil in a large skillet over medium heat. Carefully add the tofu, season with the onion powder and garlic powder, and cook for 10 minutes, stirring frequently and flipping, until all sides of the tofu are browned. Add the soy sauce and brown sugar and cook 1 additional minute.
- Spoon tofu among lettuce leaves. Top each with 1/4 cup coleslaw mix and drizzle with 2 tablespoons of peanut sauce (BELOW). Top with scallions.
To make the peanut sauce:
Makes 1 cup sauce
- Combine the peanut butter, garlic, rice vinegar, honey, soy sauce, liume juice and red pepper flakes in a small bowl. Add warm water, 1 tablespoon at a time until mixture reaches a thick, yet pourable consistency.
- Store in a sealed container in the fridge for up to 1 week.