Vegan Orange Tofu Lettuce Wraps

Directions

1. If using extra firm tofu, press the tofu to remove the moisture. Wrap tofu in a kitchen towel or paper towels and place a heavy pan on top. Let drain for at least 15 minutes. Unwrap tofu and cut into 1-inch cubes. If using super-firm tofu, simply pat with a paper towel and cut into 1-inch cubes.
2. Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
3. Add cubed tofu to a large bowl, drizzle on coconut aminos and toss to coat.
4. Sprinkle cornstarch or arrowroot scratch over the tofu and gently toss until coated.
5. Spread tofu evenly onto baking sheet. Bake for 20 to 25 minutes or until golden and crisp around the edges.
6. Once the tofu has about 10 minutes left to bake, create the orange sauce (steps below).
7. Add rice to each lettuce cup and top with orange tofu. Garnish each cup with sesame seeds, sliced green onions, and red pepper flakes, if desired. Serve immediately.
8. Store leftover orange tofu in an airtight container in the refrigerator for up to 4 days.

Orange Sauce

Directions

1. In a small bowl whisk together orange juice and zest, coconut aminos, rice vinegar, garlic, ginger, sesame oil, chili flakes (optional), and cornstarch.
2. Heat a large skillet over medium heat.
3. Once hot, pour orange sauce in the skillet and bring to a low boil and let thicken for 3-5 minutes.
4. Once the sauce thickens, add tofu and toss to thoroughly coat in sauce. Remove skillet from heat.