If you love pad thai, you'll dig these lettuce wraps. They're a refreshing, hand-held lettuce boat full of peanut rice noodles, fresh veggies, and crispy tofu - a great summer meal to eat outside. Garnish with some scallions, cilantro and unsalted peanuts, and you've got yourself a satisfying, but not overly heavy, meal that's low in oil and gluten-free.
½(~7 oz.)pack extra-firm tofu,pressed for 30 minutes and cut into ½''-inch cubes
2tablespoonswhite rice flour
½tablespoonolive oil
Instructions
Begin by cutting the tofu into a couple sections and pressing it for 30 minutes. Then, once pressed, cut the tofu into ½-inch cubes.
Boil a couple quarts of water in a large pot, and prepare the rice noodles. Vermicelli rice noodles only take 2 - 3 minutes until tender.
In a medium bowl, whisk together all the pad thai sauce ingredients until smooth.
Prepare the vegetables, including slicing the peppers and carrots and onion, but also washing and drying the bib lettuce.
Heat ½ tablespoon of olive oil in a skillet over medium-high heat, and then coat the cubes of pressed tofu in rice flour. Drop the tofu into the skillet, and fry until they become crispy, about 3 - 4 minutes.
Assemble the lettuce wraps by combining about ⅔ of the total rice noodles with the pad thai sauce. If it seems like you need more, then add the rest of the noodles. Next, lay out the lettuce, top with the noodles and veggies, and then with the garnishes, as well as with sriracha or whatever other sauces you'd like.