With crispy marinated tofu, sesame rice noodles and fresh herbs, these lettuce cups make a bright and satisfying vegetarian main dish. A simple almond-sesame dip loaded with bold flavors rounds out the flavor profile.
Recipe tags: vegetable base, moderate difficulty, main, vegetarian, stovetop
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 tsp | Better Than Bouillon® Seasoned Vegetable Base |
| 4 ox | rice noodles |
| 2 tbsp | sesame oil, divided |
| ½ cup | hoisin sauce |
| 2 tbsp | rice wine vinegar |
| 3 cloves | garlic, minced |
| 1 tbsp | minced fresh gingerroot |
| ¼ tsp | chili flakes |
| 12 oz | extra-firm tofu, torn into bite-size pieces |
| ⅓ cup | cornstarch |
| ⅓ cup | canola oil |
| ½ cup | almond butter |
| 2 tbsp | honey |
| 2 tbsp | Original Louisiana Brand® Hot Sauce |
| 16 | large leaves Boston Bib lettuce |
| 1 cup | matchstick carrots |
| 1 cup | thinly sliced red bell pepper |
| ½ cup | fresh cilantro leaves |
| ½ cup | fresh mint leaves |
Directions
In large saucepan of boiling water blended with 2 tsp Seasoned Vegetable Base, cook rice noodles according to package directions; drain and toss with 1 tbsp sesame oil.
In large bowl, whisk together hoisin sauce, remaining 4 tsp Seasoned Vegetable Base, remaining 1 tbsp sesame oil, vinegar, garlic, minced gingerroot and chili flakes. Reserve 1/4 cup marinade for almond dipping sauce in Step 5.
Add tofu to marinade in large bowl; toss to coat. Let marinate for 15 minutes. Toss tofu pieces with cornstarch until evenly coated.
In large wok or large saucepan set over medium-high heat, heat canola oil. In two batches, cook tofu for 4 to 5 minutes or until crispy and golden brown all over. Transfer to paper towel to drain.
In small saucepan set over medium-high heat, cook reserved marinade, almond butter, honey, hot sauce and ½ cup water; bring to a boil. Boil for 2 minutes.
Assemble tofu in lettuce cups with sesame rice noodles, carrot, red pepper, cilantro and mint. Serve with almond-sesame sauce.
Tip: Substitute carrot and red pepper matchsticks with cucumber, radishes and mango strips, if preferred.
