Crispy 5 Spice tofu lettuce wraps with a cooling carrot noodle slaw. Topped with a spicy peanut sauce and sesame seeds for added crunch.
Ingredients
- 1 16 ounce pack firm tofu pressed on a paper towel to drain excess liquid
- 1 1/2 tablespoons corn flour
- 2 cups panko flour
- 1 head Boston or bibb lettuce leaves cleaned and separated
- Black sesame seeds for garnish
- Lime wedges for garnish
For marinade
- 1/3 cup vegetable or avocado oil plus more to brush or spray
- 1/4 cup KA-ME Tamari
- 2 tablespoons KA-ME Rice Vinegar
- 2 tablespoons KA-ME Sriracha Sauce
- 1 tablespoon five spice powder
- 1 tablespoon light brown sugar
- 1 1-inch piece ginger grated
For the peanut sauce
- 4 tablespoons KA-ME Sriracha Sauce
- 3 tablespoons peanut butter
- 1 tablespoon KA-ME Tamari
- 1 teaspoon KA-ME Fish Sauce
- 1 1 lime juiced
- 1 garlic minced
For the slaw
- 1/3 cup mayonnaise
- 2 tablespoons KA-ME Sriracha Sauce
- 1/2 lime juiced
- 2 carrots thinly sliced
- 2 scallions thinly sliced
- 1 pack KA-ME Bean Thread Noodles cooked according to package directions
- 1/4 purple cabbage thinly sliced
Instructions
- Heat oven to 400F. Spray sheet pan with cooking spray and set aside.
- In a large bowl, add all the ingredients for marinade and whisk well to combine into a smooth liquid. Break tofu into large chunks and marinade. Using a spatula, gently fold until all the tofu is coated in the marinade. Set aside to rest for 10 minutes.
- In another medium bowl, combine panko and cornstarch.
- Working in batches, place marinated tofu into the panko and cornstarch mix. Coat each piece and place onto the prepared sheet pan. Repeat until all the tofu pieces are coated.
- Spray cooking spray on the coated tofu. Bake in the preheated oven for 20-25 minutes until golden brown.
To make slaw
- Place mayonnaise, sriracha sauce, lime juice into a bowl and mix to combine.
- In another bowl, add noodles, carrots, cabbage, scallions, mayonnaise sauce. Using tongs, toss to mix until well incorporated.
To make peanut sauce
- Add all the ingredients into a medium bowl. Using a whisk, combine to make a paste. Slowly add 3 tablespoons of water while whisking constantly to thin out the sauce and get a smooth consistency.
To assemble the cups
- Add ¼ cup of slaw onto a lettuce leaf, top with 3 pieces of cooked crispy tofu, drizzle with peanut sauce. Repeat until you have used all the ingredients. Sprinkle with sesame seeds, and serve immediately with lime wedges.