Crisp lettuce leaves are filled with brown rice noodles, carrots, daikon radish & a sweet & savory glazed baked tofu that will blow your mind!

Scale

For the Baked Tofu:

16 oz. extra firm tofu

1 Tbsp. toasted sesame oil

1 Tbsp. coconut aminos

For the Sticky Ginger Sauce:

1/4 c. coconut aminos

3 Tbsp. maple syrup

2 Tbsp. rice vinegar

3 cloves garlic, grated

1 Tbsp. grated fresh ginger

2 tsp. toasted sesame oil

1/2 tsp. sambal oelek

1 Tbsp. gochujang

2 tsp. cornstarch + 2 tsp. water mixed together

For the Wraps:

Lettuce leaves, such as bibb, butter or romaine

Brown rice noodles (such as maifun), prepared according to package directions

2 to 3 carrots, shredded or julienned

1 medium daikon radish, shredded or julienned

For the tofu, start by preheating the oven to 425 degrees. To remove excess moisture from the tofu, place the drained tofu between towels or sheets of paper towels. Put a small plate on top and weight it down by adding something heavy on top, like a can of tomatoes. Let is sit for about 10 minutes. Once the tofu has been pressed, cut it into 1/2 inch cubes. Toss the cubes with sesame oil and coconut aminos. Spread out on a parchment lined baking sheet and bake for 30 to 35 minutes.
While the tofu is baking, prepare the sauce. Add all the ingredients to a small saucepan and bring to a simmer. Gently simmer for about 7 to 10 minutes, or until it’s just slightly thickened and coats the back of a spoon. Set aside.
Once the tofu is done baking, immediately toss with 1/4 cup of the sauce. Reserve the rest of the sauce for serving. Or save for another use.
To make the lettuce wraps, fill the lettuce cups with the cooked noodles, glazed tofu, carrots, and diakon radish. Serve the wraps with the remaining sauce. Enjoy!

Keywords: tofu, ginger, lettuce wraps, sticky, baked, sesame, rice noodles