Vegan Orange Tofu Lettuce Wraps
By Jessica Bippen, RD
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Vegan Orange Tofu Lettuce Wraps
By Jessica Bippen, RD
Directions
- 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.
- Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
- Add cubed tofu to a large bowl, drizzle on coconut aminos and toss to coat.
- Sprinkle cornstarch or arrowroot scratch over the tofu and gently toss until coated.
- Spread tofu evenly onto baking sheet. Bake for 20 to 25 minutes or until golden and crisp around the edges.
- Once the tofu has about 10 minutes left to bake, create the orange sauce (steps below).
- 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.
- Store leftover orange tofu in an airtight container in the refrigerator for up to 4 days.
Orange Sauce
Directions
- In a small bowl whisk together orange juice and zest, coconut aminos, rice vinegar, garlic, ginger, sesame oil, chili flakes (optional), and cornstarch.
- Heat a large skillet over medium heat.
- Once hot, pour orange sauce in the skillet and bring to a low boil and let thicken for 3-5 minutes.
- Once the sauce thickens, add tofu and toss to thoroughly coat in sauce. Remove skillet from heat.
