Best made with:
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.
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
- 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.
- Meanwhile, in medium bowl, whisk together miso paste, tamari, ginger, sriracha, coconut sugar and sesame oil.
- Preheat oven to 425°F (220°C).
- 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.
- Bake, turning half way through, for 20 to 25 minutes or until golden and crispy.
- 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.
- 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.