| Prep Time | 30 minutes |
| Cook Time | 30 minutes |
| Servings |
|
Ingredients
- 1 package firm tofu , pressed on a paper towel to drain excess liquid
- 1 1/2 tbsp corn flour
- 2 cups panko flour
- 1 head Boston or bibb lettuce , leaves cleaned and separated
- black sesame seeds , for garnish
- Lime wedges , for garnish
For marinade
- 1/3 cup vegetable or avocado oil , plus more to brush or spray
- 1/4 cup KA–ME® Tamari
- 2 tbsp KA–ME® Rice Vinegar
- 2 tbsp KA–ME® Sriracha Sauce
- 1 tbsp five spice powder
- 1 tbsp light brown sugar
- 1 1-inch piece ginger , grated
For the peanut sauce
- 3 tbsp peanut butter
- 4 tbsp KA–ME® Sriracha Sauce
- 1 tbsp KA–ME® Tamari
- 1 tsp KA–ME® Fish Sauce
- 1 lime , juiced
- 1 cliove garlic , minced
For the slaw
- 1/3 cup mayonnaise
- 2 tbsp KA–ME® Sriracha Sauce
- 1/2 lime , juiced
- 2 carrots , thinly sliced
- 2 scallions , thinly sliced
- 1 package KA–ME® Bean Threads , cooked according to package directions
- 1/4 purple cabbage , thinly sliced
Instructions
- Heat oven to 400F. Spray sheet pan with cooking spray and set aside.
- In a large bowl, add all the ingredients for marinade and whisk well to combine into a smooth liquid. Break tofu into large chunks and marinade. Using a spatula, gently fold until all the tofu is coated in the marinade. Set aside to rest for 10 minutes.
- In another medium bowl, combine panko and cornstarch.
- Working in batches, place marinated tofu into the panko and cornstarch mix. Coat each piece and place onto the prepared sheet pan. Repeat until all the tofu pieces are coated.
- Spray cooking spray on the coated tofu. Bake in the preheated oven for 20-25 minutes until golden brown.
- To make slaw sauce, place mayonnaise, sriracha sauce, lime juice into a bowl and mix to combine.
- In another bowl, add noodles, carrots, cabbage, scallions, mayonnaise sauce. Using tongs toss to mix until well incorporated.
- To make peanut sauce add all the ingredients into a medium bowl. Using a whisk, combine to make a paste. Slowly add 3 tablespoons of water while whisking constantly to thin out the sauce and get a smooth consistency.
- To assemble the cups, add ¼ cup of slaw onto a lettuce leaf, top with 3 pieces of cooked crispy tofu, drizzle with peanut sauce. Repeat until you have used all the ingredients. Sprinkle with sesame seeds, and serve immediately with lime wedges.
Recipe Notes
Credit: Rachel Gurjar
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