Crispy Sesame Tofu Lettuce Wraps

🥘 Ingredients

• fresh ginger 1 ½ inch
• garlic cloves 4
• creamy almond butter 6 tbsp
• sriracha 1-2 tbsp
• toasted sesame oil 1 ½ tbsp
• agave nectar 1 ½ tbsp
• Chinese black vinegar or rice vinegar 1 ½ tbsp
• soy sauce or tamari 1 tbsp
• Defrosted Tofu Cubes 1
• neutral-flavored oil 1 tbsp
• toasted sesame oil 2 tsp
• soy sauce or tamari 1 tbsp
• Kosher
• arrowroot powder 1 tbsp
• panko 1 ½ tbsp
• sesame seeds 1 tbsp
• oyster mushrooms 16 oz
• neutral-flavored oil 1 ½ tbsp
• thin rice noodles 6 oz
• shelled edamame 4 oz
• large lime 1
• cilantro leaves & tender stems 1 handful
• medium carrots 4
• toasted sesame oil 1 tsp
• soy sauce or tamari 1 tsp
• sesame seeds 1 tbsp
• Bibb lettuce or butterhead lettuce 1 head

Almond-Sesame Sauce

1. 1

   Prepare: fresh ginger , garlic cloves , creamy almond butter , sriracha , toasted sesame oil , agave nectar , Chinese black vinegar or rice vinegar , soy sauce or tamari .
2. 2

   Use a grater or microplane to grate the ginger and garlic (or finely mince both by hand).
3. 3

   Add the almond butter to a microwave-safe bowl. Heat for 25 seconds to loosen it up. Add in the grated ginger and garlic, sriracha, toasted sesame oil, agave nectar, vinegar, and soy sauce.
4. 4

   Whisk well to combine. Taste, adding more sriracha as desired, vinegar for tang, soy sauce for salty-savory flavor, or agave for sweetness. The sauce will be thick, but you’ll thin it out on the day of cooking.
5. 5

   Label and store in an airtight container or sealed glass jar in the fridge for 5 to 7 days.
6. 6

   For the sesame baked tofu: Defrosted Tofu Cubes , neutral-flavored oil , toasted sesame oil , soy sauce or tamari , Kosher salt and freshly cracked black pepper, arrowroot powder , panko , sesame seeds . For the crispy mushrooms: oyster mushrooms , neutral-flavored oil . For the carrot noodle salad: thin rice noodles , shelled edamame , large lime , cilantro leaves & tender stems , medium carrots , toasted sesame oil , soy sauce or tamari , sesame seeds , 13 tbsp Almond-Sesame Sauce (from meal prep), Bibb lettuce or butterhead lettuce .
7. 7

   Arrange a rack in the top third of the oven and another on the bottommost shelf. Preheat to 425°F / 220°C. Grab two rimmed sheet pans and line one with parchment paper.
8. 8

   Make the Sesame Baked Tofu. To a large bowl, add the Tofu Cubes, both oils, soy sauce, and 2 pinch of kosher salt. (If not using previously frozen tofu, add a bit more salt.) Toss to combine with a silicone spatula. Add the arrowroot powder, panko, and sesame seeds. Gently toss to coat the tofu. Spread out the tofu pieces on the lined pan so they don’t touch.
9. 9

   Make the Crispy Mushrooms. Wipe out the bowl and add the mushrooms. Toss with the oil, 3/4 tsp kosher salt, and pepper to taste. Place the mushrooms on the unlined pan. Wipe out the bowl.
10. 10

    Add the tofu to the top rack and mushrooms to the bottom. Bake for 15 minutes . Toss, then bake for 10 more minutes, or until both the tofu and mushrooms are crispy and golden brown.
11. 11

    While everything bakes, make the Carrot Noodle Salad. Cook the noodles per the package instructions. Drain, then rinse to bring to room temp. Use scissors to cut the noodles in half so they’re easier to eat. Defrost the edamame in a bowl of boiling water, or according to the package instructions. Drain well. Add the edamame to the noodles. Add 1 tbsp lime juice plus the remaining ingredients listed for the Carrot Noodle Salad. Toss well. Taste, adding more lime juice or soy sauce as desired.
12. 12

    In a medium bowl, whisk together the Almond-Sesame Sauce and 2-3 tbsp of water until pourable but still thick.
13. 13

    Separate the head of lettuce into individual leaves.
14. 14

    Assemble: Spoon a bit of Carrot Noodle Salad onto each lettuce leaf, followed by Sesame Baked Tofu and Crispy Mushrooms. Spoon some Almond-Sesame Sauce on top. Repeat with remaining lettuce and fillings. Serve the remaining Carrot Noodle Salad on the side with a dollop of Almond-Sesame Sauce. If desired, add a dash of soy sauce on top of the wraps.