Ingredients

The following ingredients have 4 Servings
  • 1 package extra-firm tofu
  • 3 tbsp sesame oil
  • 3 tbsp soy sauce (use gluten-free tamari if needed)
  • 1 tbsp maple syrup
  • pinch of salt and pepper
  • 1 tbsp garlic powder
  • 2 tbsp sesame seeds
  • 1 tbsp cornstarch or arrowroot powder
  • 12 large romaine or butter lettuce leaves for wrapping
  • 1 cup sliced and sautéed mushrooms
  • 1 thinly sliced red pepper
  • 1 cup grated carrot
  • 1/2 a diced cucumber
  • 4 chopped green onions
  • 1 avocado, diced
  • sriracha (or add almond pad thai sauce or satay sauce)
  • optional garnishes: fresh lime juice, cilantro, crushed peanuts or cashews

Instruction

  • To make the tofu, first wrap the block of tofu in a dish towel on a plate or baking tray and place a few heavy objects on top of it. A stack of cookbooks or cast-iron pan does the trick. Let it sit for 30-60 minutes.
  • Whisk together the marinade ingredients in a shallow dish, loaf pan or roasting pan. Once the tofu is done pressing, cut it into strips and place the strips in the marinade. Let sit for 30-60 minutes, up to overnight. Every 10 minutes or soon, carefully stir and spoon the marinade over the tofu so all the pieces are getting coated. When you’re getting close to baking time, pre-heat the oven to 350 F and either line a baking try with parchment paper or spray it with some non-stick coconut oil cooking spray.
  • When the tofu is done marinating, mix in the cornstarch and sesame seeds then place the tofu strips on a baking sheet in a single layer.
  • Bake for 30-40 minutes, flipping halfway through.
  • To make the sautéed mushrooms, slice the mushrooms and add to a pan with either a quick spray of non-stick coconut oil cooking spray or a splash of water or broth. Saute until tender and browned.
  • Once the tofu is done, assemble the lettuce wraps with the rest of the ingredients then add a few strips of tofu to each, drizzle with sriracha or your favourite sauce plus any other garnishes and enjoy.