14 oz extra-firm tofu
3 Tbsp tamari or soy sauce
2 tsp chili garlic sauce (reduce or omit for less heat)
1 tsp toasted sesame oil (plus more for cooking)
2 tsp maple syrup
5 Tbsp cornstarch
1/2 cup creamy peanut butter (or almond butter or sunflower butter)
1-2 Tbsp tamari or soy sauce (or sub coconut
aminos* but add slightly more as it’s less salty)
1-2 Tbsp maple syrup
1-2 tsp chili garlic sauce (or 1/4 tsp red pepper
2-3 Tbsp lime juice
3-4 Tbsp water
1 cup thinly sliced shredded vegetables (e.g.
carrots, radish, onion, and/or bean sprouts)
1 small head green lettuce or cabbage
Options: Fresh cilantro or Thai basil
Begin by pressing tofu to remove some of the moisture: Either wrap in a clean towel and set something heavy on top or use a tofu press. Press for a total of ~30 minutes.
In the meantime, make the peanut sauce. Add all sauce ingredients, except water, to a small mixing bowl (starting with the lesser quantity of each ingredient). Whisk to combine then add a little water at a time and whisk until creamy, smooth, and pourable. Taste and adjust flavor as needed, adding more tamari or coconut aminos for saltiness, maple syrup for sweetness, chili garlic for heat, or lime for acidity. Set aside.
Once the tofu is pressed, slice tofu into ~3/4 inch cubes and add to a large mixing bowl. Add the tamari, chili garlic sauce, sesame oil, and maple syrup. Toss gently to combine and let marinate for 15 minutes.
Heat your oven to 400°F. Line a baking sheet with parchment paper.
After 15 minutes, add cornstarch to the tofu and toss gently. The cornstarch should evenly coat each tofu piece.
Heat a large skillet over medium heat. Once hot, add sesame oil. Then add only as much tofu as will fit comfortably in the pan. Cook until golden brown on all sides — ~2-3 minutes per side — flipping with a fork or small spatula. Then transfer to your prepared baking sheet and bake for 10-15 minutes or until crispy and firm. We find this step really elevates the tofu’s texture and gives the coating more crispiness.
In the meantime, prepare veggies and herbs for serving. We recommend finely shredded carrots, thinly sliced radish and onion, and fresh cilantro and/or Thai basil. Set aside.
Prepare lettuce or cabbage by washing and drying and gently separating ~10 cup-size lettuce or cabbage leaves. They should be slightly larger than the palm of your hand.
Arrange cups/leaves on a platter and top each with ~5 cubes tofu. Top with veggies, herbs, and serve with peanut sauce on the side.
Best when fresh. Ingredients keep separately in the refrigerator for up to 1 week (peanut sauce = 1 week; tofu = 3-4 days, veggies = 1 week, herbs = 1-2 days). Reheat tofu on the stovetop over medium heat or in a 350 degree F oven until hot.
Picture and recipe adapted from: https://minimalistbaker.com/crispy-tofu-lettuce-wraps-with-peanut-sauce