Description
the ultimate crispy and delicious vegan lettuce wraps with crispy tofu in a sweet and spicy chili sauce!
Ingredients
Scale
Tofu:
- 1 block tofu
- 2 tspย soy sauce
- 1 tbsp cornstarch
Sauce:ย
- 1/4 cup sweet chili sauce
- 1 tbsp soy sauce
- 1/2 tbsp vegetarian oyster sauce (can sub hoisin sauce)
- 1 tspย sriracha
- 1 tspย sesame oilย
Other ingredients:ย
- 2 heads of Bostonย lettuce (can sub iceberg or romaine)
- 4 oz vermicelli noodles, cooked according to package directions (can sub rice instead)
- 1 green onion, chopped
- 1 red chilli, chopped (optional)
- sesame seeds to garnish
Instructions
- Preheat the oven to 400 degrees F and line a baking pan with parchment paper.
- Drain the tofu and squeeze as much liquid out of it as possible between paper towelsย or a clean kitchen towel.
- Cut the tofu into cubes, toss in the soy sauce and cornstarch and then spread it out evenly on the baking pan.
- Bake for 30-35 minutes, flipping the tofu cubes halfway through.
- To prepare the sauce, add all the sauce ingredients to a small pan on medium-high heat until it begins to bubble.
- Lower the heat to medium and add the baked tofu cubes. Toss until evenly coated, then remove from heat.
- To assemble the wraps, Use 1-2 leaves of lettuce and then layer noodles, tofu, and garnishes on top.
Notes
Add any type of toppings you like on the lettuce wraps. Cilantro, crispy onions or pickled cabbage would all be delicious additions!
Store any leftover ingredients separately.
Nutrition
- Serving Size: 1 wrap
- Calories: 164
- Sugar: 6g
- Fat: 2g
- Saturated Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
