Crispy Sesame Tofu and Mushroom Lettuce Wraps
Servings: 4
Calories: 457kcal
Ingredients
Tofu and Mushrooms
- 1 (14- or 16-ounce / 400-454g) block of extra-firm tofu
- 16 ounces (454g) of oyster mushrooms (can substitute shiitake mushrooms)
- 2 - 2 1/2 tablespoons neutral-flavored oil (I used grapeseed oil, divided)
- 2 teaspoons toasted sesame oil
- 1 tablespoon tamari or soy sauce (use tamari for gluten-free)
- 1 tablespoons arrowroot powder (or cornstarch)
- 1 1/2 tablespoons panko breadcrumbs (if gluten-free, use GF panko or GF bread crumbs)
- 1 tablespoon black sesame seeds or white sesame seeds
- Kosher salt to taste
- Freshly cracked black pepper to taste
- 1 small batch of rice noodles (4 to 6 ounces, or 115 to 170g)
- 1 large head of Bibb or butterhead lettuce*
- Garnishes: chopped cilantro, chopped chives or scallions, and sesame seeds
Spicy Almond-Sesame Sauce
- 4 tablespoons smooth, creamy almond butter
- 1/2 to 1 ½ tablespoons Sriracha
- 1/2 tablespoon black vinegar, or 1 tablespoon rice vinegar**
- 1 tablespoon agave nectar (or maple syrup)
- 1/2 tablespoon tamari or soy sauce (use tamari for gluten-free)
- 1 tablespoon toasted sesame oil
- 1- inch piece fresh ginger, minced or grated
- 3 garlic cloves, crushed
- 2 tablespoons water
Instructions
- Preheat the oven to 425°F/218°C. Line two baking sheets with parchment paper (so the tofu and mushrooms don’t stick to the pan).
- Drain the tofu and press it (how to press tofu instructions are in the blog post under the section “How to make crispy sesame tofu and mushrooms”).
- Prepare the tofu. Once pressed, chop the tofu into small cubes. Place tofu cubes in a medium or large bowl. Add 1 tablespoon of the neutral-flavored oil, the 2 teaspoons toasted sesame oil, the 1 tablespoon tamari, and 2 pinches of kosher salt. Toss to combine. Then add the arrowroot powder, panko, and sesame seeds. Gently toss to combine, using a spoon or your hands. Spread the tofu out in a single layer on the lined baking sheet.
- Prepare the mushrooms. Clean off the oyster mushrooms with a damp towel. Then, slice off the tough woody ends. Use your hands to separate the bunches into individual mushrooms; for large mushrooms, slice them in half. Add the mushrooms to the same bowl used for the tofu; toss with the remaining 1 to 1 1/2 tablespoons neutral-flavored oil, and season with salt and pepper. Place the mushrooms on another lined baking sheet.
- Bake the tofu and mushrooms in the preheated oven for 15 minutes. Remove the trays from the oven and toss the tofu and flip each mushroom over. Return to the oven and bake for another 15 minutes, until tofu is crispy and browned and the mushrooms are golden brown and blistered in some spots.
- While the tofu and mushrooms are baking, cook the rice noodles according to the package. When they are done cooking, drain the noodles.1. You can serve the noodles whole, but for ease of eating, I like to use scissors to cut the noodles into bite-sized pieces.
- While the tofu and mushrooms are baking, make the Spicy Almond-Sesame Sauce. Add the almond butter to a microwave-safe bowl. Heat for 25 seconds to help loosen it up. Then add the remaining ingredients except for the water and whisk well to combine. Then, stream in the water and whisk to thin out the sauce until pourable but still thick.
- Assemble the lettuce wraps: Separate the lettuce leaves. Spoon a small amount of the cooked rice noodles on top, followed by the baked tofu and mushrooms. Spoon the sauce on top. Repeat with remaining lettuce and fillings.
Video
Notes
* I love butterhead and bib lettuce, but if you can’t find those, you can use romaine or iceberg lettuce.
** If gluten-free, use rice vinegar instead of black vinegar, which contains grains. Also confirm that your rice vinegar contains only rice, not other grains (some varieties do).