Crispy Sesame Tofu Wraps
These vibrant vegan lettuce wraps feature crispy sesame-crusted tofu and meaty baked oyster mushrooms. Drizzled with a spicy, creamy almond-sesame sauce and served over soft rice noodles, this light yet satisfying dish is packed with umami and fresh textures.
Instructions
- 1
Preheat oven to 425F and line two baking sheets with parchment paper.
- 2
Drain and press the extra-firm tofu (1 block) for 20 minutes to remove excess moisture.
- 3
Cube the tofu and toss in a bowl with neutral oil (1 tbsp), toasted sesame oil (2 tsp), tamari (1 tbsp), and kosher salt (1 pinch). Coat with arrowroot powder (1 tbsp), panko breadcrumbs (1.5 tbsp), and sesame seeds (1 tbsp) and spread on one baking sheet.
- 4
Wipe oyster mushroom (16 oz) and separate into individual pieces. Toss with neutral oil (1.5 tbsp), kosher salt (1 pinch), and black pepper (1 pinch), then spread on the second sheet.
- 5
Bake tofu and mushrooms for 15 minutes, flip both, and bake for another 15 minutes until crispy and golden.
- 6
Prepare rice noodles (6 oz) according to package, drain, and cut into bite-sized pieces.
- 7
Whisk smooth almond butter (4 tbsp), sriracha (1.5 tbsp), black vinegar (0.5 tbsp), agave nectar (1 tbsp), tamari (0.5 tbsp), toasted sesame oil (1 tbsp), ginger (1 inch), and garlic cloves (3 clove). Stream in water (2 tbsp) to reach a thick but pourable consistency.
- 8
Assemble by layering noodles, tofu, and mushrooms into butter lettuce (1 head) leaves. Top with sauce, cilantro (1 sprinkle), and scallions (1 sprinkle).
Nutrition Facts
Per portion