Tofu Lettuce Wraps

These tofu lettuce wraps with a deliciously creamy almond coconut sauce are an easy and healthy appetizer, lunch or dinner recipe. The tofu is pan fried, then tossed in a sauce is made up of nut butter (my favourite to use is almond butter!), coconut milk soy sauce, maple syrup, garlic, ginger and more. It can easily be made nut-free and gluten-free if needed (see notes!).

Prep time: 20 minutes

Cook time: 10 minutes

Servings: 8 lettuce wraps (2 servings)

Ingredients

• 1 block of extra-firm tofu (about 350g)
• 3 tbsp olive oil, divided
• 2 tbsp soy sauce (see notes for gluten-free)
• 2 tbsp flour (see notes for gluten-free)
• 60g soba noodles (dry)
• 1/2 cucumber
• 8 butter lettuce leaves
• Roasted cashews (optional, see notes for nut-free)
• Sesame seeds

Quick Pickled Onions (optional)

• 1/2 red onion
• 1/2 cup boiled water
• 1/4 cup rice vinegar
• 1/4 cup white vinegar
• 1 tsp maple syrup
• 1/2 tsp salt

Nut Sauce

• 1/4 cup nut butter (I used almond, see notes for nut-free)
• 3 tbsp coconut milk (full-fat or light)
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 2 tsp maple syrup
• 1 tsp rice vinegar
• 1 tsp lemon juice
• 3 cloves of garlic
• 1/2 inch piece of ginger

Equipment

• 2 glass jars or measuring glasses
• Large mixing bowl
• Non-stick frying pan or wok
• Small pot

Instructions

1. If making quick pickled onions, thinly slice the red onion. In a glass jar, mix together the boiled water, rice vinegar, white vinegar, maple syrup and salt, then add the sliced onions. Let them sit to quickly pickle while you prepare the rest of the recipe.
2. Cut the tofu into 1/4 inch slices, then down the middle into triangles. Add them to a large mixing bowl, along with 2 tbsp olive oil, 2 tbsp soy sauce and 2 tbsp white flour, and give them a good toss, being careful not to break them.
3. To a large pan on medium heat, add 1 tbsp of olive oil, then add the tofu slices one at a time to the pan. Fry on the first side for a few minutes, until golden brown.
4. Boil water in a small pot, and cook the soba noodles according to package directions.
5. Once the tofu slices have fried for a few minutes, use tongs to flip each piece and fry the other side for another few minutes, until golden.
6. While that cooks, prepare the sauce by mixing together nut butter (I used almond butter), coconut milk, soy sauce, sesame oil, maple syrup, rice vinegar, and lemon juice in a glass jar or measuring glass. Peel ginger and garlic, then grate the ginger and mince the garlic and add it to the sauce. Give it a mix or shake, until well combined.
7. Once the tofu is fried, add about 3/4 of the sauce to the pan and let simmer for 1-2 minutes before removing from heat.
8. And once the noodles are done, drain and rinse them in cold water.
9. Wash the butter lettuce and peel the cucumber into ribbons.
10. Assemble the wraps with the soba noodles, tofu pieces and cucumber ribbons. Top with crushed cashews (optional), sesame seeds, pickled onions, and a small drizzle of the remaining sauce, and enjoy!

Notes

*For a gluten-free version, substitute tamari for soy sauce and cornstarch for white flour.

*For a nut-free version, replace the almond butter with tahini, sunflower butter, or soy butter. Omit the cashews as a topping, or replace with sunflower seeds or extra sesame seeds.