Orange Peel Crispy Tofu Lettuce Wraps
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Orange Peel Crispy Tofu Lettuce Wraps

Servings 4
Author Veg Life Staff

Ingredients

  • FOR THE MARINADE/SAUCE:
  • 1/2 C Vegetable Stock
  • 2 Tbl Juice of an Orange
  • 1 Tbl Orange Zest
  • 2 Tbl Hoisin Sauce be sure it's vegan - some brands are not
  • 1 Tbl Low-Sodium Soy Sauce
  • 2 tsp Rice Vinegar
  • 1 tsp Cornstarch
  • NOODLES:
  • Udon Noodles or Fettucine, if you can't find it
  • TOFU:
  • 12 oz. EXTRA FIRM Tofu drained, pressed dry, cubed and baked
  • VEGETABLES:
  • Broccoli Florets par cooked
  • Carrots par cooked
  • Other Veggies of your choosing
  • FOR SERVING:
  • Butter or Boston Lettuce leaves
  • Red Pepper Flakes if desired
  • Orange Zest

Instructions

  • Preheat oven to 400 degrees.
  • Drain a 12 oz. package of extra firm tofu. It MUST be extra firm. Wrap in a few layers of paper towels and place on a plate. Top that with a heavy pan, such as cast iron and top that with something heavy as well. Allow to drain for 15 minutes.
  • Cube the tofu into 1/2" pieces. Place in a single layer on a lined baking sheet and bake for 25 minutes, turning one or two times.
  • Combine all ingredients for the sauce. Set aside.
  • Boil water and cook noodles to package directions. Drain and rinse.
  • Prepare the vegetables remembering to keep all ingredients approximately the same size so they cook in the same amount of time. You can steam or microwave the veggies for just a couple of minutes to par-cook them.
  • Heat a wok or skillet on high heat. Add 1/4 of the sauce and cook the carrots. Add the orange zest.
  • Add the remaining sauce and the baked tofu. Stir fry until almost caramelized. Add the broccoli in the last few moments of cooking.
  • Place the noodles in the lettuce cups and top with the stir fry mixture.
  • Finish with red pepper flakes and orange zest, if desired.