Vegan Tofu Lettuce Wraps Recipe

Drain the tofu and press it between paper towels or a clean kitchen towel to remove excess moisture. Let it sit under a weight (like a plate) for 15 minutes.

Cut the tofu into small cubes (about 1/2-inch pieces). Toss the cubes in 2 tablespoons of cornstarch to coat evenly.

Heat 2 tablespoons of oil in a non-stick or cast-iron skillet over medium-high heat. Add tofu cubes and fry until golden brown and crispy on all sides, about 8–10 minutes. Remove and set aside.

In the same pan, add the chopped cashews and toast for 1–2 minutes until lightly golden and fragrant. Remove from heat.

Prepare the vegetables: julienne the carrot, thinly slice the red bell pepper, and chop the green onions. Set aside.

If using store-bought crispy noodles, measure and set aside. If making your own, deep-fry vermicelli noodles according to package instructions.

In a small saucepan, combine soy sauce, brown sugar, rice vinegar, minced ginger, and minced garlic. Bring to a simmer over medium heat.

Mix 1 teaspoon of cornstarch with 2 tablespoons of cold water in a small bowl to make a slurry. Stir into the simmering sauce.

Continue to cook for 2–3 minutes, stirring constantly, until the sauce thickens. Remove from heat and let cool slightly.

In a small bowl, stir together vegan mayonnaise, sriracha, and lime juice until smooth. Adjust spice level to taste.

Lay out iceberg lettuce leaves on a serving platter. Spoon a portion of crispy tofu into each lettuce cup.

Top with julienned carrot, red bell pepper slices, green onions, and toasted cashews.

Drizzle with vegan teriyaki sauce and spicy mayo.

Sprinkle crispy noodles and sesame seeds (if using) over the top. Serve immediately.