Vegan Hoisin-Glazed Tofu Lettuce Wraps

🥘 Ingredients

• baby lettuce
  2 unit
• black pepper
• cooking oil
  2 tsp
• cornstarch
  2 tbsp
• crispy fried onions
  2 unit
• edamame
  8 oz
• hoisin sauce
  4 tbsp
• paper towels
• plum sauce
  1/2 c
• radishes
  6 unit
• rice wine vinegar
  3.333 tbsp
• salt
• shredded carrots
  8 oz
• shredded red cabbage
  8 oz
• tofu
  2 unit
• vegan mayonnaise
  4 tbsp

🍳 Cookware

• medium bowl
• large pan
• large bowl

1. 

   1

   Wash and dry produce. Open and drain tofu ; press out excess water with paper towels . Cut tofu into 1/2-inch cubes. Thinly slice radishes . Trim and discard the root end from baby lettuce ; separate the leaves.

   tofu: 2 unit, paper towels, radishes: 6 unit, baby lettuce: 2 unit
2. 

   2

   In a medium bowl , toss the tofu with cornstarch , salt , and black pepper until evenly coated. Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add the coated tofu and cook, turning occasionally, until crispy all over, 3-5 minutes. Turn off the heat; stir in hoisin sauce until the tofu is thoroughly coated. TIP: Add a splash of water if the sauce seems too thick.

   cornstarch: 2 tbsp, salt, black pepper, cooking oil: 2 tsp, hoisin sauce: 4 tbsp
3. 

   3

   Meanwhile, in a large bowl , whisk together vegan mayonnaise , rice wine vinegar , 1 1/2 tablespoons of plum sauce (3 tablespoons for 4 servings), salt , and black pepper . Add the sliced radishes, shredded red cabbage , shredded carrots , and edamame to the bowl with the dressing. Toss to combine; season with salt and pepper.

   vegan mayonnaise: 4 tbsp, rice wine vinegar: 3.333 tbsp, plum sauce: 1/2 c, salt, black pepper, shredded red cabbage: 8 oz, shredded carrots: 8 oz, edamame: 8 oz
4. 

   4

   Divide the lettuce leaves between plates and fill with as much slaw as you like and the saucy tofu. Drizzle with remaining and with creamy plum dressing as desired; garnish with crispy fried onions . Serve with any remaining slaw on the side.

   crispy fried onions: 2 unit