Cashew Tofu Lettuce Wraps

 🌱Cashew Tofu Lettuce Wraps

15-minutes to make. Oil-free option below.🌱On the blog!
✅Serves 3
✅Ingredients:
1 (14-ounce) packet extra-firm tofu, pressed, cut into ¾-inch cubes
1 tablespoon cornstarch, plus 1 teaspoon for sauce
¼ cup tamari or soy sauce
2 tablespoons vegan hoisin sauce
1 teaspoon sriracha
1 teaspoon maple syrup
1 tablespoon neutral cooking oil
6 scallions, chopped
¾-inch piece ginger
1 small garlic clove
1 cup cashews
1 head iceberg or romaine lettuce, leaves separated
✅Transfer the tofu to a large bowl. Toss with 1 tablespoon cornstarch until evenly coated.
✅In a medium bowl, mix the tamari, hoisin sauce, sriracha, maple syrup, 1 teaspoon cornstarch, and 2 tablespoons water. Stir well to combine.
✅Heat the oil in a large nonstick skillet over medium-high heat. Cook the tofu for about 5 minutes, or until golden brown, stirring regularly.
✅Add the scallions and cook one minute more. Grate the garlic and ginger into the skillet and cook for another 30 seconds.
✅Add the cashews and cook for 1 minute, stirring constantly. Add the sauce plus 2 tablespoons water. Mix to combine. Cook for about 3 minutes, or until thickened enough to coat the tofu.
✅Divide between lettuce leaves as desired.
✅For oil-free: Bake the coated tofu at 425F. Grate the ginger and garlic into the sauce before adding. Add scallions with sauce.