Crispy Peanut Tofu Lettuce Wraps
A light but filling summer dinner with crispy peanut tofu and lots of veggies.
- shredded carrots
- cooked edamame
- green onions (sliced)
- sesame seeds
Crispy Peanut Tofu
- 6 oz extra firm tofu (pressed)
- olive oil (to spray)
- 1-2 tbsp potato starch or cornstarch (optional but makes it crispy)
- 2 tbsp peanut butter
- 2 tbsp soy sauce
- 1 tsp toasted sesame oil
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- ½ tsp garlic powder
- ¼ tsp powdered ginger
- peanuts to garnish (optional)
Press the tofu for 30 mins minimum, removing as much excess liquid as possible.
Cut the tofu into cubes and toss in olive oil and then potato starch.
Pan fry on medium heat until lightly browned and crispy (or baked at 400° for about 25 mins).
Mix all sauce ingredients in a small bowl.
Add the sauce to the tofu at the end and lightly sauté until tofu is fully coated.
Add to your lettuce wraps and enjoy!