Ingredients:

  • 1 (14 ounce/397g) package extra-firm tofu, pressed and cubed
  • 1 tablespoon (15ml) vegetable oil
  • 1 teaspoon (5g) cornstarch
  • Pinch of salt
  • Pinch of black pepper
  • 1/4 cup (60ml) soy sauce
  • 2 tablespoons (30ml) rice vinegar
  • 2 tablespoons (30ml) honey or maple syrup
  • 2 tablespoons (30ml) peanut butter
  • 1 tablespoon (15ml) sesame oil
  • 1 tablespoon (15ml) lime juice
  • 1 clove garlic, minced
  • 1/2 teaspoon (2.5g) grated fresh ginger
  • 1/4 teaspoon (1.25g) red pepper flakes
  • 1 head of butter lettuce or romaine lettuce, leaves separated and washed
  • 1/2 cup (50g) shredded carrots
  • 1/4 cup (25g) chopped peanuts or cashews
  • 1/4 cup (5g) chopped fresh cilantro
  • 1/4 cup (5g) chopped fresh mint
  • 2 green onions, thinly sliced
  • Optional: Sriracha or other hot sauce

Instructions:

  1. Press the tofu to remove excess water. Cube the tofu and toss with cornstarch, salt, and pepper.
  2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Sauté the tofu until golden brown and crispy on all sides (about 8-10 minutes).
  3. In a small bowl, whisk together the soy sauce, rice vinegar, honey/maple syrup, peanut butter, sesame oil, lime juice, garlic, ginger, and red pepper flakes until smooth.
  4. Pour the sauce over the cooked tofu and cook for another 2-3 minutes, stirring constantly, until the sauce thickens and coats the tofu. Ensure the sauce is thick and glossy
  5. Arrange the lettuce leaves on a serving platter. Fill each lettuce cup with the tofu mixture.
  6. Top with shredded carrots, chopped peanuts/cashews, cilantro, mint, and green onions. Serve immediately with optional sriracha.