Ingredients
Wraps
- 1 block of firm tofu, diced*
- 2 tbsp sesame oil
- 3/4 cup baby bella mushrooms, diced
-
1 shallot, thinly sliced
4 green onions, sliced - 2 garlic cloves, minced
- 6 oz of rice ramen noodles
- 8-10 large lettuce leaves
Sauce
- 1/4 cup peanut butter*
- 1 tbsp tamari
- 1 tbsp rice vinegar
- 1 tbsp chili paste
- 2 tsp lime juice
- 1 garlic cloves, minced
- 2 tsp ginger root, minced
- 2 tbsp water
Instructions
1. On medium-high heat, warm the sesame oil on the stovetop in a large frying pan. Add diced tofu and flip periodically allowing the pieces to brown on all sides and get crispy (about 8 minutes).
2. While tofu fries, bring a pot of water to boil and prepare the noodles according to the package.
3. Remove tofu and place it to the side. Add mushrooms, shallot, green onions, and garlic cloves to the pan and heat until tender.
4. Place all sauce ingredients in a blender and blend until smooth. Add water as needed.
5. Add tofu back to the pan and mix with other ingredients allowing it to heat back up.
6. Once heated, build the lettuce wraps. Place the noodles first then the vegetable mix and top with a drizzle of the sauce. Enjoy!
