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Ingredients
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Tofu & Marinade
Vegetables & Wraps
Sauce & Seasoning
Optional Garnishes
Method
Tofu & Marinade
Press and cube tofu
Drain the 14 oz block of extra-firm tofu. Wrap it in a clean kitchen towel or paper towels and place a heavy skillet or a few cans on top for 15 minutes to press out excess water. After pressing, cut the tofu into 1/2-inch cubes.
Make marinade
In a small bowl, combine 3 tbs low-sodium soy sauce, 1 tbs rice vinegar, 1 tsp sesame oil, 2 minced garlic cloves, and 1 tbsp grated fresh ginger. Stir to combine.
Marinate tofu
Place cubed tofu in a shallow dish or bowl and pour the marinade over it, gently tossing to coat. Let sit for 10 minutes while you prepare the vegetables. Reserve any leftover marinade for cooking.
Vegetables & Wraps
Prepare lettuce
Carefully separate 9 large butter lettuce leaves, rinse them and pat dry. Set aside on a platter or paper towels. Keep leaves whole for wrapping.
Prep vegetables
Julienne or finely shred enough carrot to make 1 cup. Dice or thinly slice 1 cup red bell pepper. Thinly slice 3 green onions on the bias, keeping some green for garnish. Roughly chop about 1 cup fresh cilantro leaves and tender stems. Place each prepared vegetable in separate small bowls for assembly.
Sauce & Cooking
Make sauce
In a small bowl whisk together 3 tbs hoisin sauce, 1 tsp chili garlic sauce, 2 tbs vegetable broth (or water), 1 tsp brown sugar, and 1 tsp cornstarch until smooth. This will be the glaze for the tofu.
Cook tofu
Heat 1 tbs neutral oil in a large nonstick or cast-iron skillet over medium-high heat. Add the marinated tofu cubes in a single layer (work in two batches if necessary) and spread them out without crowding. Let cook undisturbed 3–4 minutes until the bottom is golden and crisp. Flip cubes and cook another 2–3 minutes until most sides are golden.
Glaze tofu
Reduce heat to medium. Pour the prepared sauce over the browned tofu and add the reserved marinade if any. Toss gently to coat and cook 1–2 minutes more until the sauce thickens and becomes glossy, coating the tofu. Stir in 1/2 tsp salt and 1/4 tsp black pepper to taste. Remove from heat and sprinkle 1 tsp toasted sesame seeds over the tofu.
Assembly & Garnish
Assemble wraps
Place a lettuce leaf on a plate. Spoon about 4–5 tablespoons of glazed tofu into the center of a leaf (aim for 3 leaves per person). Top with shredded carrot, sliced red bell pepper, sliced green onions, and a few cilantro leaves. If using, sprinkle with crushed peanuts.
Serve
Serve immediately with lime wedges on the side for squeezing over the wraps. Provide extra hoisin or chili garlic sauce at the table if desired.