Name: Crispy Sesame Tofu Wraps
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 4 servings
Ingredients: 1 block extra-firm tofu (drained and pressed); 16 oz oyster mushroom (cleaned and separated); 2.5 tbsp neutral oil (divided); 2 tsp toasted sesame oil; 1 tbsp tamari (plus more for sauce); 1 tbsp arrowroot powder; 1.5 tbsp panko breadcrumbs; 1 tbsp sesame seeds; 1 pinch kosher salt (to taste); 1 pinch black pepper (to taste); 6 oz rice noodles; 1 head butter lettuce (leaves separated); 4 tbsp smooth almond butter; 1.5 tbsp sriracha; 0.5 tbsp black vinegar; 1 tbsp agave nectar; 1 inch ginger (minced); 3 clove garlic cloves (crushed); 2 tbsp water; 1 sprinkle cilantro (chopped); 1 sprinkle scallions (chopped)

Instructions

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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).