Description
Creamy peanut sauce does triple-work in these gluten-free, vegan lettuce wraps: as the sauce for rice noodles and to sauce up, crisp and caramelize tofu and as a drizzle or dipping sauce for the finished lettuce wraps!
Ingredients
Scale
SPICY PEANUT SAUCE:
- 1 cup peanut butter
- 2/3 cup low-sodium soy sauce (preferably gluten-free)
- 1/2 cup sesame oil
- 1/2 cup rice wine vinegar
- 3 to 4 tablespoons chili-garlic paste (OR sambal oelek + a couple garlic cloves), to taste
- 1/4 cup granulated sugar
- 1-inch knob of fresh ginger, peeled and coarsely chopped
LETTUCE WRAPS:
- 4 ounces brown rice noodles
- One 14-ounce container extra-firm tofu, drained
- 1 to 2 tablespoons grapeseed or peanut oil
- One head of Butter lettuce, leaves removed from core
- Chopped green onions, for serving
- Chopped peanuts, for serving
- Cilantro leaves, for serving
- Sesame seeds, for sprinkling
- Lime wedges, for serving
- Sriracha, if desired
Instructions
- Place your rice noodles in a large bowl of lukewarm tap water and soak for at least 30 minutes while you prepare the rest of the recipe. Soaking for at least 30 minutes is crucial or the noodles will be too sticky and form a big blob when combined with sauce.
- For the Spicy Peanut Sauce: Combine all of the ingredients in a blender or food processor and process until completely smooth. Taste and adjust for seasonings, if necessary.
- Cut the tofu into small, 1/2-inch cubes. Transfer to a sheet pan lined with paper towels and dry as much as possible. Preheat a large skillet over medium-high heat. Once hot, add a little grapeseed oil and the tofu cubes. Try to get the tofu in a single layer in the pan. Cook, stirring occasionally, until golden-brown and crisp on all sides, at least 15 minutes. Add about 1/4 of the sauce to the pan, tossing to coat the tofu. Continue to cook for about 4 to 5 minutes, until the sauce has reduced and starts to brown and form crispy bits. Transfer the tofu to a bowl.
- Drain your noodles after 30 minutes. In the same skillet, add the noodles and enough sauce to coat; reduce the heat to medium-low and toss the noodles and sauce until combined. The noodles should be creamy and luscious; if the sauce is too thick, add enough water to get to your desired consistency. Remove from the heat and add the tofu.
- Fill the butter lettuce leaves with some of the noodle-tofu mixture and top with green onions, chopped peanuts, cilantro and sesame seeds. Serve with lime wedges and Sriracha for squeezing.
Notes
Inspiration: Firecracker Vegan Lettuce Wraps on pinchofyum.com
- Category: Vegan