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Crispy Sriracha tofu lettuce wraps are a delightful fusion of flavors and textures that elevate any meal, whether it's a casual weeknight dinner or a gathering with friends. The dish showcases the satisfying crunch of fresh lettuce enveloping crispy tofu, all brought together by the bold kick of Sriracha sauce. As plant-based diets continue to gain traction, these lettuce wraps stand out not only for their vibrant taste but also for their nutritional benefits, catering to the needs of vegans, vegetarians, and anyone looking to incorporate more wholesome, delicious meals into their diet.

Crispy Sriracha Tofu Lettuce Wraps

Elevate your meal with crispy Sriracha tofu lettuce wraps, a delicious blend of crunchy textures and bold flavors. Perfect for any occasion, these wraps feature crispy, protein-packed tofu coated in a spicy Sriracha sauce, all encased in fresh lettuce. Packed with nutrients and customizable with seasonal veggies, they cater to plant-based diets while satisfying everyone at the table. Dive into this vibrant dish that promises a healthy twist on your favorite meals!
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Ingredients
  

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

1 tablespoon cornstarch

2 tablespoons vegetable oil

1/4 cup Sriracha sauce

2 tablespoons soy sauce

1 tablespoon honey or agave syrup

1 teaspoon sesame oil

1 tablespoon rice vinegar

1/2 teaspoon garlic powder

1/2 teaspoon ginger powder

Salt and pepper to taste

1 head of butter or romaine lettuce, leaves separated

1 cucumber, thinly sliced

1 carrot, julienned

Fresh cilantro and green onions for garnish

Lime wedges for serving

Instructions
 

Prepare the Tofu: Slice the pressed tofu into bite-sized cubes. Pat them dry with a paper towel to remove excess moisture.

    Coat the Tofu: In a mixing bowl, toss the tofu cubes with cornstarch until they are evenly coated. This will help achieve that crispy texture.

      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. Fry for about 5-7 minutes, turning occasionally until all sides are golden brown and crispy. Remove and set aside.

        Make the Sauce: In a small bowl, mix together the Sriracha sauce, soy sauce, honey (or agave syrup), sesame oil, rice vinegar, garlic powder, ginger powder, and a pinch of salt and pepper. Adjust the spiciness to your liking by adding more or less Sriracha.

          Combine Tofu and Sauce: Once the tofu is crispy, reduce the skillet heat to low. Pour the Sriracha sauce over the tofu, gently tossing to coat the cubes. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.

            Assemble the Wraps: Take a lettuce leaf and place a spoonful of the crispy Sriracha tofu in the center. Add slices of cucumber and julienned carrot on top. Garnish with fresh cilantro and chopped green onions.

              Serve: Squeeze lime juice over the wraps for a zesty kick. Enjoy immediately while they are crispy and fresh!

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings