Crispy 5 Spice Tofu Lettuce Wraps
Crispy 5 Spice Tofu Lettuce Wraps
Servings Prep Time
4 30minutes
Cook Time
Servings Prep Time
4 30minutes
Cook Time
  • 1package firmtofu, pressed on a paper towel to drain excess liquid
  • 1 1/2 tbspcorn flour
  • 2cupspanko flour
  • 1head Boston or bibblettuce, leaves cleaned and separated
  • black sesame seeds, for garnish
  • Lime wedges, for garnish
For marinade
  • 1/3cup vegetable oravocado oil, plus more to brush or spray
  • 1/4cup KA–ME® Tamari
  • 2tbspKA–ME® Rice Vinegar
  • 2tbspKA–ME® Sriracha Sauce
  • 1tbspfive spice powder
  • 1tbsplight brown sugar
  • 11-inch pieceginger, grated
For the peanut sauce
  • 3tbsppeanut butter
  • 4tbspKA–ME® Sriracha Sauce
  • 1tbspKA–ME® Tamari
  • 1tspKA–ME® Fish Sauce
  • 1lime, juiced
  • 1cliovegarlic, minced
For the slaw
  • 1/3cupmayonnaise
  • 2tbspKA–ME® Sriracha Sauce
  • 1/2lime, juiced
  • 2carrots, thinly sliced
  • 2scallions, thinly sliced
  • 1packageKA–ME® Bean Threads, cooked according to package directions
  • 1/4 purple cabbage, thinly sliced
  1. Heat oven to 400F. Spray sheet pan with cooking spray and set aside.
  2. 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.
  3. In another medium bowl, combine panko and cornstarch.
  4. 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.
  5. Spray cooking spray on the coated tofu. Bake in the preheated oven for 20-25 minutes until golden brown.
  6. To make slaw sauce, place mayonnaise, sriracha sauce, lime juice into a bowl and mix to combine.
  7. In another bowl, add noodles, carrots, cabbage, scallions, mayonnaise sauce. Using tongs toss to mix until well incorporated.
  8. 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.
  9. 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