Crispy Sesame Tofu and Mushroom Lettuce Wraps offer a light, flavorful Asian-inspired meal that’s perfect for any occasion. Tofu and oyster mushrooms are baked to perfection on a sheet pan, then coated in a zesty almond-sesame sauce and served in fresh lettuce wraps.
INGREDIENTS
Tofu and Mushrooms:
- 1 (14- or 16-ounce / 400-454g) block of extra-firm tofu
- 16 ounces (454g) oyster mushrooms (can substitute shiitake mushrooms)
- 2 to 2 1/2 tablespoons neutral-flavored oil (grapeseed oil recommended, divided)
- 2 teaspoons toasted sesame oil
- 1 tablespoon tamari or soy sauce (use tamari for gluten-free)
- 1 tablespoon arrowroot powder (or cornstarch)
- 1 1/2 tablespoons panko breadcrumbs (use GF panko for gluten-free)
- 1 tablespoon black or white sesame seeds
- Kosher salt to taste
- Freshly cracked black pepper to taste
- 1 small batch of rice noodles (4 to 6 ounces, or 115 to 170g)
- 1 large head of Bibb or butterhead lettuce (substitute with romaine or iceberg if needed)
- Garnishes: chopped cilantro, chives or scallions, and sesame seeds
Spicy Almond-Sesame Sauce:
- 4 tablespoons smooth almond butter
- 1/2 to 1 ½ tablespoons Sriracha
- 1/2 tablespoon black vinegar or 1 tablespoon rice vinegar (for gluten-free, use rice vinegar)
- 1 tablespoon agave nectar (or maple syrup)
- 1/2 tablespoon tamari or soy sauce (use tamari for gluten-free)
- 1 tablespoon toasted sesame oil
- 1-inch piece fresh ginger, minced or grated
- 3 garlic cloves, crushed
- 2 tablespoons water
INSTRUCTIONS
- Preheat the oven to 425°F/218°C. Line two baking sheets with parchment paper.
- Drain and press the tofu (refer to the blog for pressing instructions). Once pressed, chop the tofu into small cubes and place in a medium or large bowl. Add 1 tablespoon neutral oil, 2 teaspoons sesame oil, tamari, and 2 pinches of kosher salt. Toss to combine, then add arrowroot powder, panko, and sesame seeds, and gently toss.
- Prepare the mushrooms by wiping them with a damp towel. Remove the tough ends, then separate into individual mushrooms (slice large ones in half). Add them to the same bowl as the tofu, toss with remaining neutral oil, and season with salt and pepper. Arrange the tofu and mushrooms in a single layer on separate lined baking sheets.
- Bake the tofu and mushrooms for 15 minutes, then toss the tofu and flip the mushrooms. Return to the oven for another 15 minutes, until the tofu is crispy and the mushrooms are golden brown and blistered.
- While baking, cook rice noodles according to package instructions. Drain and cut noodles into bite-sized pieces if desired.
- For the sauce: Microwave the almond butter for 25 seconds to loosen it up. Whisk in the remaining ingredients except for the water. Gradually add water to achieve a pourable yet thick consistency.
- To assemble the wraps: Separate the lettuce leaves. Spoon rice noodles onto each leaf, top with tofu and mushrooms, then drizzle with the spicy almond-sesame sauce. Garnish with cilantro, chives, or sesame seeds. Repeat with the remaining lettuce and fillings. Enjoy!
NOTES
- You can substitute Bibb or butterhead lettuce with romaine or iceberg.
- Use rice vinegar instead of black vinegar for gluten-free options. Be sure your rice vinegar contains only rice, not other grains.
