Bang Bang Tofu Lettuce Wraps
Coated in a sweet and spicy sauce and topped with zesty slaw, these crispy tofu bang bang lettuce wraps are a delicious and refreshing summertime staple!
Ingredients
Slaw:
- • 2 tablespoons vegan mayonnaise
- • 2 teaspoons apple cider vinegar
- • 2 teaspoons sweet pickle relish
- • Zest & juice of 1 small lime
- • 3 cups coleslaw mix
- • 1 cup thinly sliced red onion
- • 1 jalapeno deseeded, deveined, and sliced thinly
- • Kosher salt to taste
- • Fresh cracked black pepper to taste
Bang Bang Tofu:
- • ½ cup cornstarch
- • ½ teaspoon kosher salt
- • ½ teaspoon fresh cracked black pepper
- • ½ teaspoon onion powder
- • ½ teaspoon garlic powder
- • ¼ teaspoon cayenne pepper optional
- • 1 16-ounce block of tofu, drained and pressed
- • 2 cups vegetable oil for frying
- • ¼ cup vegan mayonnaise
- • 2 tablespoons sweet chili sauce
- • 1 tablespoon sriracha sauce
Lettuce Wraps:
- • 12 large or 16-20 small lettuce leaves preferably soft, such as butter leaf or green leaf lettuce
- • Fresh chopped cilantro
- • Toasted sesame seeds
- • Fresh lime wedges
Instructions
- To prepare the slaw, whisk together the vegan mayo, apple cider vinegar, sweet pickle relish, lime zest and juice in a large bowl until thoroughly combined. Add the coleslaw mix, red onion, jalapeno and toss until coated in the sauce. Taste and adjust seasonings, adding salt and pepper if necessary. Set aside.
- In a large shallow bowl (preferably one with a lid), whisk together the cornstarch, salt, pepper, onion powder, garlic power and cayenne pepper until thoroughly combined. Cut the tofu into ½” inch squares and place them into the bowl. If the bowl had a lid, cover, and toss gently until all the tofu pieces are coated in the cornstarch mixture. If the bowl doesn’t have a lid, toss gently with a spatula until all the tofu pieces are coated.
- Heat the oil in a large sauté pan over medium high heat. Once the oil is hot – you’ll know when you place a wooden spoon into the pan and it starts to sizzle – add the coated tofu and fry, tossing occasionally, until golden and crispy, 7 to 10 minutes (see recipe notes for air fryer instructions). Using a slotted spoon, transfer the tofu to a paper towel lined plate.
- Meanwhile, whisk together the vegan mayo, sweet chili sauce and sriracha in a large bowl (again, using a bowl or container with a lid is much easier). Add the fried tofu pieces and toss until all the tofu is coated in the bang bang sauce.
- To serve, spoon a few pieces of bang bang tofu onto the lettuce leaves, followed by a generous spoonful of the slaw. Garnish with cilantro and toasted sesame seeds and serve with lime wedges. ENJOY!
Notes
To air fry the tofu: spray the tofu with a bit of oil and place in an even layer on the air fryer basket — you may need to do this in batches. Air fry at 400°F until golden and crispy, 6 to 10 minutes, shaking the basket halfway through.
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