Crispy Sesame Tofu and Mushroom Lettuce Wraps
User Reviews
5
Crispy Sesame Tofu and Mushroom Lettuce Wraps
Description
This recipe begins by pressing and cubing extra-firm tofu, then marinating it with toasted sesame oil, neutral oil, tamari, salt, and a coating of arrowroot powder, panko breadcrumbs, and black sesame seeds. The tofu is baked at a high temperature on parchment-lined sheets to achieve a crispy exterior. Oyster mushrooms, cleaned and separated into pieces, are tossed with similar oil and seasoning for roasting alongside the tofu.
The combination of tofu’s crunch and mushrooms’ tender, juicy texture creates a pleasant contrast. The spicy almond-sesame sauce—made with almond butter, sriracha, black vinegar or rice vinegar, agave nectar, tamari, toasted sesame oil, fresh ginger, garlic, and water—adds creamy heat and umami depth. Butterhead or bibb lettuce leaves serve as crisp vessels to hold the filling, accented by fresh chopped herbs and extra sesame seeds.
These lettuce wraps are versatile as a light lunch or appetizer, providing a balance of savory, spicy, nutty, and fresh flavors. Substitutions include using romaine or iceberg lettuce if softer varieties are unavailable and verifying gluten-free ingredients if needed.
Ingredients
Tofu and Mushrooms
- 1 tofu extra-firm, 14- or 16-ounce / 400-454g block
- 16 ounces oyster mushrooms 454g; can substitute shiitake mushrooms
- 2 - 2 1/2 tablespoons neutral-flavored oil (I used grapeseed oil, divided)
- 2 teaspoons sesame oil toasted
- 1 tablespoon tamari use tamari for gluten-free, or soy sauce
- 1 tablespoons arrowroot powder (or cornstarch)
- 1 1/2 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
- black pepper freshly cracked, to taste
- 1 rice noodles 4 to 6 ounces, or 115 to 170g, small batch
- 1 butterhead lettuce large head; aka Bibb lettuce
- cilantro chopped chives or scallions, and sesame seeds, chopped; for garnish
Spicy Almond-Sesame Sauce
- 4 tablespoons smooth, creamy almond butter
- 1/2 to 1 ½ tablespoons sriracha
- 1/2 tablespoon black vinegar or 1 tablespoon rice vinegar
- 1 tablespoon agave nectar (or maple syrup)
- 1/2 tablespoon tamari use tamari for gluten-free, or soy sauce
- 1 tablespoon sesame oil toasted
- 1- inch ginger minced or grated, piece, fresh
- 3 garlic crushed, cloves
- 2 tablespoons water
Instructions
- Preheat the oven to 425°F/218°C. Line two baking sheets with parchment paper (so the tofu and mushrooms don’t stick to the pan).
- Drain the tofu and press it (how to press tofu instructions are in the blog post under the section “How to make crispy sesame tofu and mushrooms”).
- Prepare the tofu. Once pressed, chop the tofu into small cubes. Place tofu cubes in a medium or large bowl. Add 1 tablespoon of the neutral-flavored oil, the 2 teaspoons toasted sesame oil, the 1 tablespoon tamari, and 2 pinches of kosher salt. Toss to combine. Then add the arrowroot powder, panko, and sesame seeds. Gently toss to combine, using a spoon or your hands. Spread the tofu out in a single layer on the lined baking sheet.
- Prepare the mushrooms. Clean off the oyster mushrooms with a damp towel. Then, slice off the tough woody ends. Use your hands to separate the bunches into individual mushrooms; for large mushrooms, slice them in half. Add the mushrooms to the same bowl used for the tofu; toss with the remaining 1 to 1 1/2 tablespoons neutral-flavored oil, and season with salt and pepper. Place the mushrooms on another lined baking sheet.
- Bake the tofu and mushrooms in the preheated oven for 15 minutes. Remove the trays from the oven and toss the tofu and flip each mushroom over. Return to the oven and bake for another 15 minutes, until tofu is crispy and browned and the mushrooms are golden brown and blistered in some spots.
- While the tofu and mushrooms are baking, cook the rice noodles according to the package. When they are done cooking, drain the noodles.1. You can serve the noodles whole, but for ease of eating, I like to use scissors to cut the noodles into bite-sized pieces.
- While the tofu and mushrooms are baking, make the Spicy Almond-Sesame Sauce. Add the almond butter to a microwave-safe bowl. Heat for 25 seconds to help loosen it up. Then add the remaining ingredients except for the water and whisk well to combine. Then, stream in the water and whisk to thin out the sauce until pourable but still thick.
- Assemble the lettuce wraps: Separate the lettuce leaves. Spoon a small amount of the cooked rice noodles on top, followed by the baked tofu and mushrooms. Spoon the sauce on top. Repeat with remaining lettuce and fillings.
Notes
- Butterhead and bibb lettuce provide soft, flexible cups; romaine or iceberg lettuce can be used as alternatives.
- If gluten-free, substitute black vinegar with rice vinegar verified to be grain-free and use gluten-free panko or bread crumbs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 457 kcal
% Daily Value*
| Calories | 457kcal | 23% |
| Carbohydrates | 46g | 15% |
| Protein | 17g | 34% |
| Fat | 24g | 37% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 9g | 45% |
| Sodium | 877mg | 37% |
| Potassium | 895mg | 19% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 1407IU | 28% |
| Vitamin C | 4mg | 4% |
| Calcium | 123mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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