If you like spicy, peanuty stirfry but want to eat it handheld, then this recipe originally from Pinch of Yum is for you!
For the sauce:
For the lettuce wraps:
Optional toppings:
Soak 4 ounces brown rice noodles in a bowl of lukewarm water for at least 30 minutes while prepping the rest of the recipe. The noodles should become soft and flexible.
Blend all the sauce ingredients together in a small blender or food processor until smooth and creamy.
Press the tofu with a few paper towels to get some of the moisture out. Cut the tofu into small pieces. Heat a little oil in a nonstick skillet. Add and sauté tofu at least 15 minutes, until golden brown. Add about half of the sauce to the pan. Stir-fry for another 3-5 minutes. As the sauce browns, it will form small crispy pieces around the tofu. Transfer tofu to a bowl.
Drain and rinse the noodles. Add another swish of oil to the pan and plop the noodles in. Add about half of the remaining sauce. Stir-fry for two minutes until coated. Add a splash of water if it’s too sticky. Remove from heat immediately and toss with the tofu.
Fill the butter lettuce leaves with the noodle/tofu mixture (it’s okay if it’s sticky – you’re just wrapping it up in lettuce). Top with peanuts, cashews, cilantro, scallions, lime, and/or sriracha if you want.