Crispy Sesame Tofu and Mushroom Lettuce Wraps

rainbowplantlife.com

Indie Roo Sheltie

subheading: Tofu and Mushrooms:

1 (14- or 16-ounce / 400 to 454g) block of extra-firm tofu

16 ounces (454g) of oyster mushrooms (can substitute shiitake mushrooms)

2 to 2 ½ tablespoons neutral-flavored oil

2 teaspoons toasted sesame oil

1 tablespoon tamari or soy sauce (use tamari for gluten-free)

1 tablespoon arrowroot powder (or cornstarch)

1 ½ tablespoons panko breadcrumbs

1 tablespoon black sesame seeds 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*

subheading: Spicy Almond-Sesame Sauce:

4 tablespoons smooth, creamy almond butter

½ to 1 ½ tablespoons Sriracha

1 tablespoon rice vinegar**

1 tablespoon agave nectar (or maple syrup)

½ tablespoon tamari or soy sauce

1 tablespoon toasted sesame oil

1- inch piece fresh ginger, minced or grated

3 garlic cloves, crushed

2 tablespoons water

Note: Ingredients may have been altered from the original.

Directions at rainbowplantlife.com

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