Crispy Sesame Tofu and Mushroom Lettuce Wraps

rainbowplantlife.com

Jennifer Kellogg

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 (I used grapeseed oil, divided)

2 teaspoons toasted sesame oil

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

1 tablespoons arrowroot powder (or cornstarch)

1 ½ tablespoons panko breadcrumbs (if gluten-free, use GF panko or GF bread crumbs)

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*

Garnishes: chopped cilantro, chopped chives or scallions, and sesame seeds

subheading: Spicy Almond-Sesame Sauce:

4 tablespoons smooth, creamy almond butter

½ to 1 ½ tablespoons Sriracha

½ tablespoon black vinegar, or 1 tablespoon rice vinegar**

1 tablespoon agave nectar (or maple syrup)

½ 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

Directions at rainbowplantlife.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer