is 5 and a half inches small

CRISPY SESAME TOFU AND MUSHROOM LETTUCE WRAPS

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.

BEST CROCK POT CHICKEN AND POTATOES RECIPE (10-MIN PREP!)

This Crockpot Chicken and Potatoes recipe is the ultimate cozy, comforting meal, featuring flavorful, perfectly juicy chicken thighs. The beauty of cooking this dish in a slow cooker is that you can complete all the prep in just 10 minutes and let the slow cooker do the rest of the work for you—your home will smell amazing!

To make this dish, simply prepare a rotisserie chicken seasoning mix (the same one I use in my Crockpot Chicken and Rice), sear the chicken thighs, and then add everything to the slow cooker. It’s incredibly easy! Keep reading for step-by-step instructions on how to make Crockpot Chicken Thighs and Potatoes, along with suggestions for delicious side dishes. This is a hearty meal that the entire family will adore!

WHAT YOU’LL LOVE ABOUT THIS CROCK POT CHICKEN AND POTATOES RECIPE

  • Cozy and Comforting: This dish offers the warmth and satisfaction of a homemade meal, perfect for family gatherings or cozy nights in.
  • Quick Prep Time: With just 10 minutes of prep, you can easily fit this recipe into your busy schedule.
  • Simple Ingredients: Made with straightforward ingredients that you likely already have in your pantry, it’s a hassle-free option.
  • Balanced Meal: It’s a complete meal on its own, but you can easily add a veggie side for a well-rounded dinner.
  • Tender, Juicy Chicken Thighs: The slow cooking process ensures that the chicken thighs come out incredibly tender and flavorful.

INGREDIENTS

  • 2 teaspoons sea salt, divided
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper, divided
  • 2 1/2 pounds chicken thighs (about 6 skin-on, bone-in thighs)
  • 1 tablespoon olive oil
  • 2 pounds small to medium Yukon gold or red potatoes
  • 2 tablespoons butter

INSTRUCTIONS

  • Prepare the Seasoning: In a small bowl, combine 1 teaspoon of sea salt, thyme, garlic powder, onion powder, paprika, and 1/4 teaspoon of black pepper to create the chicken seasoning mix.
  • Season the Chicken: Rub the remaining 1 teaspoon of sea salt and 1/4 teaspoon of black pepper on both sides of the chicken thighs.
  • Layer the Potatoes: Place the potatoes at the bottom of a 6-quart slow cooker. If the potatoes are larger than 4-5 inches, cut them in half.
  • Sear the Chicken: Heat the olive oil in a large skillet over medium heat. Sear the chicken thighs, starting with the skin side down, for about 2-3 minutes per side, or until they are golden brown. You may need to cook them in batches.
  • Add Butter and Seasoning: While the chicken is searing, dot the potatoes with butter and sprinkle with half of the prepared seasoning mix.
  • Combine in the Slow Cooker: Place the seared chicken thighs on top of the potatoes in a single layer, skin side up. Pour any juices from the skillet over the chicken and sprinkle the remaining seasoning mix on top.
  • Cook: Cover the slow cooker and cook on high for 3 hours or low for 6 hours, until the chicken reaches an internal temperature of 165°F.

VIDEO

HOW TO SERVE

Pair this delicious meal with a green veggie side for a complete dinner. Here are some great options:

  • Haricots Verts or Green Beans: Lightly steamed or sautéed, they add a crisp texture and vibrant color.
  • Kale Apple Slaw: A refreshing blend of kale and apples with a tangy dressing that complements the chicken beautifully.
  • Napa Cabbage Slaw: This crunchy slaw is a great contrast to the tender chicken and potatoes, providing a light and refreshing bite.
  • Lemon Arugula Salad: A zesty arugula salad with a simple lemon vinaigrette brings brightness to the meal.
  • Air Fryer Broccoli: Crispy, roasted broccoli cooked in the air fryer adds a delightful crunch and nutritious element.
  • Spinach Salad: A classic spinach salad with your choice of toppings, like nuts or cheese, offers a nutritious and tasty side.

These sides will enhance your Crockpot Chicken Thighs and Potatoes and create a balanced, flavorful meal!