Vegan Hoisin-Glazed Tofu Lettuce Wraps

🥘 Ingredients

• baby lettuce
  1 head
• black pepper
  ¼ tsp
• cooking oil
  1 tbsp
• cornstarch
  2 tbsp
• crispy fried onions
  ¼ cup
• edamame
  1 c
• hoisin sauce
  2 tbsp
• plum sauce
  1½ tbsp
• radishes
  1 c
• rice wine vinegar
  1 tbsp
• salt
  ½ tsp
• shredded carrots
  1 c
• shredded red cabbage
  1 c
• tofu
  14 oz
• vegan mayonnaise
  3 tbsp

🍳 Cookware

• medium bowl
• large bowl
• large pan

1. 

   1

   Wash and dry all produce. Press tofu to remove excess moisture, then cut into ½ inch cubes.

   tofu: 14 oz
2. 

   2

   In a medium bowl , toss tofu with cornstarch , salt , and black pepper until evenly coated.

   cornstarch: 2 tbsp, salt: ½ tsp, black pepper: ¼ tsp
3. 

   3

   Meanwhile, in a large bowl , whisk together vegan mayonnaise , rice wine vinegar , 1½ tbsp plum sauce , a pinch of salt, and black pepper until smooth.

   vegan mayonnaise: 3 tbsp, rice wine vinegar: 1 tbsp, plum sauce: 1½ tbsp
4. 

   4

   Heat cooking oil in a large pan over medium-high heat. Add tofu in a single layer and cook until crispy on all sides ⏱️ 8 minutes . Stir in hoisin sauce and remaining plum sauce until tofu is evenly glazed.

   cooking oil: 1 tbsp, hoisin sauce: 2 tbsp
5. 5

   In the large bowl, combine shredded carrots , shredded red cabbage , sliced radishes , and edamame . Toss with the creamy plum dressing until fully coated.

   shredded carrots: 1 c, shredded red cabbage: 1 c, radishes: 1 c, edamame: 1 c
6. 6

   Separate baby lettuce leaves and arrange on plates. Fill each leaf with saucy tofu and as much edamame slaw as desired. Drizzle with any remaining plum sauce, garnish with crispy fried onions , and serve immediately.

   baby lettuce: 1 head, crispy fried onions: ¼ cup