Tofu Peanut Lettuce Wraps

Cook the vermicelli noodles (2 cups) according to package instructions. Run them under cold water in a [colander] and set aside.

In a [small bowl], mix the peanut butter (0.5 cup), warm water (0.33 cup), juice of lime (0.5), soy sauce (0.25 cup), sesame oil (2 tbsp) (if using), rice vinegar (2 tbsp), sriracha (1.5 tbsp) (if using), sugar (1 tbsp), minced ginger (1 tbsp), and minced garlic (4 cloves). Mix well until all ingredients are fully combined and creamy. Set aside.

Heat a [large pan] over high heat, add the high heat oil (3 tbsp), spread the oil all over the bottom of the pan and add the super firm tofu (1 block). Cook until all or most sides of the tofu cubes are golden.

Add half of the sauce to the [large pan] with the super firm tofu (1 block), mix well, lower the heat to a medium-low, and cook until the sauce becomes sticky. Continue to cook and occasionally gently mix to prevent burning. Cook until the super firm tofu (1 block) is fully covered with the sticky sauce and some of the sauce is slightly browning and looking crispy. Remove from the heat and set aside.

Place 8 to 10 [butter lettuce] leaves on 1 or 2 [platters or baking sheets]. Place another [butter lettuce] leaf on top of each lettuce leaf. This will make a crunchier and more sturdy wrap.

Divide the vermicelli noodles (2 cups) evenly on top of the [butter lettuce] leaves. Make sure you do not overfill. Drizzle peanut butter (1 tbsp) sauce over the noodles, and top with the super firm tofu (1 block) – evenly distributing.

Optionally, top with cilantro (0.5 cup), chopped peanuts (0.33 cup), and drizzle any remaining sauce.

Serve immediately with small wedges of [lime].