Firecracker Vegan Lettuce Wraps

• servings: 8 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

1/2 cup peanut butter

1/3 cup low sodium soy sauce

1/3 cup sesame oil

1/4 cup rice vinegar

2 tablespoons chili paste (like sambal oelek) ++ for more firecrackery-ness

2 tablespoons sugar

a small knob of fresh ginger, peeled

a clove of fresh garlic, peeled

1 block extra firm tofu (see notes)

4 ounces brown rice noodles

1 head butter lettuce for wrapping

1/2 cup peanuts for serving

1/2 cup cilantro for serving

1 lime for serving

Directions

Noodle Prep

Soak your noodles in a bowl of lukewarm water for at least 30 minutes while prepping the rest of the recipe. You want the noodles to be soft and flexible.

Sauce

Blend all the sauce ingredients together in a small blender or food processor until smooth and creamy.

Tofu

Press the tofu with a few paper towels to get some of the moisture out. Cut the tofu into small pieces. Heat a little oil in a nonstick skillet. Add your tofu. Stir-fry until golden brown. I usually let it sauté for at least 15 minutes. Add about half of the sauce to the pan. Stir-fry for another 3-5 minutes. As the sauce browns, it will form small crispy pieces around the tofu. Yum! Transfer tofu to a bowl.

Noodles

Drain and rinse your noodles. Add another swish of oil to the pan and plop the noodles in. Add about half of the remaining sauce. Stir fry for just a minute or two until coated. Add a splash of water if it’s too sticky. Remove from heat immediately and toss with the tofu.

Lettuce Wrap It Up

Fill your butter lettuce leaves with the noodle/tofu mixture (it’s okay if it’s sticky – you’re just wrapping it up in lettuce). Top with peanuts, cilantro, lime, and more sauce. YUM YUM YUM!

Nutrition

• Calories: 355
• Total Fat: 24.7 g
• Saturated Fat: 3.9 g
• Trans Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 549.4 mg
• Total Carbohydrate: 23.3 g
• Dietary Fiber: 3.2 g
• Total Sugars: 6.9 g
• Protein: 12.5 g