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Tofu has a rich history that dates back to ancient China, where it was first developed over 2,000 years ago. Made from coagulated soy milk, tofu is available in various forms, including silken, soft, firm, and extra-firm. Each type serves a unique purpose in cooking, but for our Spicy Crunchy Sriracha Tofu Lettuce Wraps, firm tofu is the preferred choice due to its ability to hold its shape during cooking and provide a satisfying bite.

Crispy Sriracha Tofu Lettuce Wraps

Spicy Crunchy Sriracha Tofu Lettuce Wraps are the perfect fusion of flavor and texture for anyone seeking a healthy, plant-based meal. This recipe features crispy fried tofu, vibrant fresh vegetables, and a fiery Sriracha sauce, all wrapped in crunchy lettuce leaves. Ideal for quick meals or snacks, these wraps are not just nutritious but also incredibly easy to prepare. Dive into this exciting culinary adventure and delight your taste buds with every bite!
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Ingredients
  

1 block firm tofu, drained and pressed

2 tablespoons cornstarch

1 tablespoon vegetable oil

½ cup Sriracha sauce

1 tablespoon soy sauce

1 tablespoon honey or agave syrup

1 tablespoon rice vinegar

1 teaspoon garlic powder

½ teaspoon ginger powder

1 head of butter lettuce or iceberg lettuce, leaves carefully separated

1 cup shredded carrots

½ cup sliced cucumbers

¼ cup chopped cilantro

¼ cup sliced green onions

Sesame seeds for garnish (optional)

Instructions
 

Prepare the Tofu: Begin by cutting the pressed tofu into small cubes, each about 1 inch in size. After cutting, gently pat the tofu cubes dry with a paper towel to eliminate any excess moisture, which will help them crisp up during cooking.

    Coat the Tofu: In a medium mixing bowl, add the tofu cubes and sprinkle the cornstarch over them. Gently toss the cubes in the bowl until they are evenly coated with cornstarch. This step is essential for achieving a satisfying crispy texture when the tofu is cooked.

      Fry the Tofu: In a non-stick skillet, heat the vegetable oil over medium-high heat. Once the oil is hot, carefully add the tofu cubes in a single layer. Depending on the size of your skillet, you may need to fry the tofu in batches to avoid overcrowding. Cook each side for about 3-4 minutes or until the cubes are golden brown and crispy. Once cooked, remove the tofu from the skillet and set it aside on a plate.

        Make the Sriracha Sauce: In a small bowl, combine the Sriracha sauce, soy sauce, honey (or agave syrup), rice vinegar, garlic powder, and ginger powder. Mix well until the ingredients are fully incorporated. If you prefer a spicier dish, feel free to add additional Sriracha according to your taste.

          Combine: Using the same skillet that was used for frying the tofu, add the crispy tofu cubes back into the pan along with the prepared Sriracha sauce. Toss everything together gently to ensure the tofu is well-coated with the sauce. Continue to cook for an additional 1-2 minutes, allowing the sauce to glaze the tofu pieces nicely.

            Assemble the Wraps: Take a fresh lettuce leaf and place a generous spoonful of the Sriracha tofu mixture in the center. Top with shredded carrots, thinly sliced cucumbers, chopped cilantro, and sliced green onions, creating a vibrant and flavorful filling.

              Garnish and Serve: If desired, sprinkle sesame seeds over the assembled wraps for an extra layer of crunch. Serve these delicious wraps immediately, accompanied by additional Sriracha on the side for those who crave a bit more heat!

                Prep Time, Total Time, Servings:

                  15 minutes | 30 minutes | 4 servings