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Miso Tofu Lettuce Wraps

  • Extra Firm Tofu
  • Vegetarian
  • Kid Friendly

Loaded with veggies and herbs, these fresh lettuce wraps with miso ginger roasted tofu deliver an explosion of yummy flavours in every bite.

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Ingredients

1 pkg Sunrise Extra Firm Tofu
2 Tbsp white miso paste
2 Tbsp tamari
1 Tbsp fresh gingerroot , minced
1 Tbsp sriracha hot sauce
2 tsp coconut sugar
2 tsp sesame oil
⅓ cup cornstarch
2 tbsp avocado oil
Miso Tahini Sauce
¼ cup rice wine vinegar
¼ cup tahini paste
2 tbsp white miso paste
2 tbsp tamari
4 tsp coconut sugar
1 tbsp fresh gingerroot , minced
1 tbsp sesame oil
1 tbsp sriracha hot sauce
Lettuce Wraps
12 large leaves Bibb lettuce
1 cup matchstick carrots
1 cup marchstick cucumber
4 radishes , thinly sliced
¼ cup fresh Thai basil leaves
¼ cup fresh cilantro leaves

Directions

  1. Drain tofu and transfer to plate. Place another plate on top, then top with a large can or weight. Press for 30 minutes to extract excess liquid.  
  2. Meanwhile, in medium bowl, whisk together miso paste, tamari, ginger, sriracha, coconut sugar and sesame oil. 
  3. Preheat oven to 425°F (220°C). 
  4. Cut tofu into ½-inch (1 cm) cubes. Stir tofu into miso mixture to coat; marinate at room temperature for 15 to 20 minutes. Toss in cornstarch until well coated. Transfer to parchment paper–lined baking sheet. Drizzle with avocado oil.  
  5. Bake, turning half way through, for 20 to 25 minutes or until golden and crispy.  
  6. Miso Tahini Sauce: Meanwhile, in small bowl, whisk together rice wine vinegar, tahini, miso paste, tamari and 2 tbsp (30 mL) water until smooth. Whisk in coconut sugar, ginger, sesame oil and sriracha.    
  7. Assemble tofu in lettuce leaves. Top with carrot, cucumber, radish, Thai basil and cilantro. Drizzle with miso tahini sauce.
Tip

Miso Ginger Tofu can also be used as a topper for salad, rice or noodle bowls.

Best made with: