Ingredients
Equipment
Method
- Press the tofu for at least 15 minutes while preparing the other ingredients. Pat dry and cut into 1/2-inch cubes. Cook the mung bean sprouts thoroughly in boiling water until steaming hot, then cool promptly, drain very well and set aside. Wash and dry the lettuce and prepare the remaining vegetables.
- Whisk the sauce almond butter, coconut aminos, sesame oil, rice vinegar, maple syrup, sriracha, lime juice, ginger, garlic, miso, chili flakes and lime zest. Whisk in the tablespoon of warm water, adding a few more drops only if needed for a thick, drizzleable sauce. Stir in the tablespoon of toasted sesame seeds. Reserve 3 tablespoons for glazing the tofu and keep the remainder separate for serving.
- Toss the dry tofu gently with its 2 tablespoons coconut aminos. Let excess moisture drain away. Combine cornstarch, arrowroot, garlic powder, ground ginger and black pepper in a large bowl, then toss with the tofu just before frying so every cube has a light coating.
- Heat the tofu’s avocado oil and sesame oil in a large nonstick skillet over medium-high heat. Cook the tofu in two uncrowded batches, dividing the measured oils between them, for about 8–10 minutes per batch. Turn gently after the first sides have browned. Return all tofu to the pan, lower the heat and toss with the reserved 3 tablespoons sauce for 30–60 seconds, just long enough to coat. Take off the heat before the almond sauce scorches.
- In a small skillet, warm the cooked rice thoroughly with its sesame oil and teaspoon of coconut aminos. Stir in the tablespoon of green onions and teaspoon of sesame seeds. If reheating refrigerated rice, heat it to 165°F (74°C) throughout.
- Set out sixteen dry lettuce cups. Divide the rice, glazed tofu, carrots, cooked sprouts, cucumber and drained pickled onions among them. Scatter over the roasted almonds, cilantro and assembly green onions. Offer all the remaining almond–ginger sauce for drizzling and dipping, with optional lime wedges. Assemble only what will be eaten promptly.
Nutrition
Notes
Crisp tofu, generous sauce: Dry the tofu well and fry in uncrowded batches. Coconut aminos season the tofu before its starch coating. Add only the reserved 3 tablespoons sauce to the cooked cubes; a thick coating softens the crust. The remaining sauce is for the lettuce cups and dipping.
Prepared ingredients and timing: Use 1 cup already-cooked jasmine rice and prepared vegan gluten-free pickled onions. Cooking rice from dry, making pickles or longer tofu pressing adds time. Two 14-ounce tofu blocks make the default weight explicit. The 65-minute plan allows pressing and two frying batches; overlap vegetable and sauce preparation where comfortable.
Sprouts and lettuce: Cook the sprouts thoroughly rather than serving them raw. Cool promptly and drain before adding to the cups. Dry lettuce and drained pickles keep the wraps easier to lift. Romaine leaves make a firmer, longer cup than butter lettuce.
Diet and allergens: Contains soy from tofu and miso, almonds and sesame. Verify coconut aminos, rice miso, sriracha, pickles and starches are vegan and gluten-free. Some chili condiments contain fish or shrimp and some miso contains barley.
Storage: Refrigerate tofu, rice, vegetables and sauce separately promptly at 40°F (4°C) or colder; use cooked components and sauce within 3–4 days. Reheat tofu and rice thoroughly; crispness diminishes after storage. Keep washed lettuce dry and assemble fresh.
Nutrition basis: Four servings include all measured oils, sauce, almonds, rice and filling. Extra water and heat adjustments, optional lime wedges and additional accompaniments are excluded. Prepared pickles and packaged ingredients vary by brand.
