Firecracker Vegan Lettuce Wraps

• peanut butter↗0.5 cup
• low sodium soy sauce↗0.333333 cup
• sesame oil↗0.333333 cup
• rice vinegar↗0.25 cup
• chili paste (like sambal oelek) ++ for more firecrackery-ness↗2 tablespoon
• sugar↗2 tablespoon
• a small knob of fresh ginger

  peeled

• a clove of fresh garlic↗

  peeled

• extra firm tofu↗1

  see notes

• brown rice noodles↗4 ounce
• head butter lettuce1

  for wrapping

• peanuts↗0.5 cup

  for serving

• cilantro↗0.5 cup

  for serving

• lime↗1

  for serving

Step-by-step instructions

1. 1

   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.

2. 2

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

3. 3

   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.

4. 4

   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.

5. 5

   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!