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Tofu has long been celebrated as a fantastic plant-based protein source, making it a favorite among vegetarians and vegans. Made from soybeans, tofu is not only rich in protein but also contains essential amino acids and a variety of nutrients that contribute to a balanced diet. One of the most appealing aspects of tofu is its remarkable adaptability in cooking. It readily absorbs flavors from marinades and sauces, allowing it to shine in a multitude of dishes, from stir-fries to salads, and, of course, lettuce wraps.

Crispy Sriracha Tofu Lettuce Wraps

Discover the delicious world of Crispy Sriracha Tofu Lettuce Wraps – a perfect fusion of flavor and nutrition! This plant-based delight features crispy tofu coated in a spicy Sriracha sauce, nestled in crunchy lettuce leaves with fresh vegetables. Easy to make and customizable, these wraps are ideal for anyone looking to embrace healthier meals. Whether you're a seasoned vegan or just trying out new recipes, this dish promises a satisfying and vibrant dining experience.
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Ingredients
  

1 block (14 oz) firm tofu, pressed and drained

2 tablespoons cornstarch

2 tablespoons vegetable oil (for frying)

2 tablespoons Sriracha sauce (adjust to taste for spice)

1 tablespoon soy sauce

1 tablespoon maple syrup or honey

1 tablespoon freshly squeezed lime juice

1 teaspoon garlic powder

1 teaspoon ginger powder

1 head of butter or iceberg lettuce (for wraps)

1 cup shredded carrots

1 cup cucumber, thinly sliced

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Prepare the Tofu:

    - Begin by pressing and draining the tofu to remove excess moisture. Once pressed, cut the tofu into uniform 1-inch cubes. Use a paper towel to pat the cubes dry thoroughly, ensuring they’re ready for frying.

      Coat the Tofu:

        - In a medium mixing bowl, evenly sprinkle the cornstarch over the cubed tofu. Gently toss the tofu cubes until they are fully coated in cornstarch. This will help achieve a crispy texture when frying.

          Fry the Tofu:

            - Heat the vegetable oil in a large non-stick skillet over medium-high heat. Once hot, carefully add the tofu cubes in a single layer, ensuring they’re not overcrowded (fry in batches if necessary). Cook for about 3-4 minutes on each side, or until they are a golden brown and crispy. Once done, remove the tofu and place it on a plate lined with paper towels to absorb any excess oil.

              Make the Sauce:

                - In a small bowl, whisk together the Sriracha sauce, soy sauce, maple syrup or honey, lime juice, garlic powder, and ginger powder. Mix until all ingredients are well combined, resulting in a smooth and flavorful sauce.

                  Glaze the Tofu:

                    - Reduce the heat to medium and return the crispy tofu to the same skillet (draining excess oil if needed). Pour the prepared sauce over the tofu and gently toss to coat each piece thoroughly. Cook for an additional 2-3 minutes, stirring occasionally, until the sauce thickens slightly and clings to the tofu.

                      Assemble the Wraps:

                        - Gently separate the leaves of the lettuce, rinsing and drying them carefully. For each wrap, take a lettuce leaf and place a few pieces of the glazed tofu in the center. Top with shredded carrots, thin cucumber slices, and a sprinkle of fresh cilantro.

                          Serve:

                            - Arrange the assembled lettuce wraps on a serving platter, and include lime wedges on the side for squeezing over the wraps right before enjoying.

                              Prep Time, Total Time, Servings: 20 minutes | 30 minutes | 4 servings

                                Presentation Tips: For an appealing presentation, serve the lettuce wraps in a circular arrangement on the platter, with lime wedges scattered around. Garnish with additional cilantro for a vibrant pop of color. Enjoy your meal!