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Achieving a perfectly crispy tofu texture is a vital component of these lettuce wraps. The key lies in properly coating the tofu with cornstarch. Begin by pressing the tofu to remove excess moisture, as moisture can inhibit the crisping process.

Crispy Sriracha Tofu Lettuce Wraps

Discover the delicious world of crispy Sriracha tofu lettuce wraps, a perfect blend of flavor and health! This recipe showcases savory, Sriracha-coated tofu nestled in fresh lettuce for a crunchy, vibrant meal. Ideal for lunch, dinner, or parties, these wraps offer a satisfying crunch and nutritional benefits. Learn how to prepare tofu for maximum crispiness, create a flavorful Sriracha sauce, and assemble visually appealing wraps that will impress your guests! Enjoy a delightful culinary experience that celebrates plant-based eating.
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Ingredients
  

14 oz firm tofu, pressed and cubed

1 cup cornstarch

2 tablespoons vegetable oil

1 tablespoon sesame oil

2 tablespoons soy sauce

2 tablespoons Sriracha (adjust to taste)

1 tablespoon honey or agave syrup

1 tablespoon rice vinegar

1 tablespoon lime juice

1 teaspoon garlic powder

1 teaspoon ginger powder

Salt and pepper, to taste

1 head butter or romaine lettuce, leaves separated

1 carrot, julienned

1 red bell pepper, thinly sliced

Fresh cilantro leaves, for garnish

Sliced green onions, for garnish

Instructions
 

Prep the Tofu: Begin by pressing the tofu to remove excess moisture, then cut it into 1-inch cubes.

    Coat the Tofu: In a large bowl, toss the tofu cubes gently with cornstarch until they are well-coated. This will give them a crispy texture when cooked.

      Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat. Once hot, add the coated tofu cubes in a single layer. You may need to do this in batches to avoid overcrowding the pan.

        Crisp the Tofu: Cook the tofu for about 3-4 minutes on each side or until golden brown and crispy. Remove from the skillet and set aside on a paper towel-lined plate to absorb excess oil.

          Make the Sriracha Sauce: In a small bowl, whisk together the sesame oil, soy sauce, Sriracha, honey (or agave), rice vinegar, lime juice, garlic powder, ginger powder, salt, and pepper until well combined.

            Combine Tofu with Sauce: In the same skillet, lower the heat to medium, return the crispy tofu, and pour the Sriracha sauce over the tofu. Toss well to coat the tofu in the sauce, cooking for an additional 2-3 minutes until everything is heated through.

              Assemble the Wraps: Take a lettuce leaf and spoon some of the Sriracha tofu mixture into the center. Top with julienned carrots, sliced bell pepper, fresh cilantro, and green onions to taste.

                Serve: Roll up the lettuce wrap and enjoy immediately, or present them open-faced for a vibrant display!

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings