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To achieve the perfect base for your crispy tofu lettuce wraps, start by selecting firm or extra-firm tofu, as it holds its shape better during cooking. Begin by draining the tofu and pressing it to remove excess moisture. Wrap the tofu block in a clean kitchen towel or paper towels, place it on a plate, and set a heavy object on top. Allow it to press for at least 30 minutes. This step is crucial; moisture leads to soggy tofu, which defeats the purpose of achieving that delightful crispiness.

Tofu Lettuce Wraps with Strawberry Glaze

Discover the deliciousness of Crispy Tofu Lettuce Wraps with Sweet Strawberry Glaze! This vibrant dish combines crispy, marinated tofu with a sweet and tangy strawberry glaze, wrapped in refreshing lettuce leaves. Perfect for a light meal or snack, these wraps are not only packed with protein but also bursting with flavor and texture. Elevate your plant-based cooking with this nutritious and visually appealing recipe that everyone will love!
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Ingredients
  

For the Tofu:

1 block (14 oz) firm tofu, drained and pressed

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon cornstarch

Pinch of salt and pepper

1 tablespoon vegetable oil (for frying)

For the Strawberry Glaze:

1 cup fresh strawberries, hulled and sliced

2 tablespoons honey (or agave for vegan)

1 tablespoon balsamic vinegar

1 teaspoon cornstarch mixed with 1 tablespoon water

For the Wraps:

8 large lettuce leaves (butter or romaine)

1 small carrot, julienned

½ cucumber, thinly sliced

¼ cup chopped fresh cilantro

¼ cup chopped peanuts (optional)

Lime wedges for serving

Instructions
 

Prepare the Tofu:

    - Cut the pressed tofu into small cubes.

      - In a bowl, combine soy sauce, sesame oil, salt, and pepper. Add the tofu cubes and marinate for at least 15 minutes.

        - After marinating, sprinkle cornstarch over the tofu cubes, tossing gently to coat.

          Make the Strawberry Glaze:

            - In a small saucepan over medium heat, combine sliced strawberries, honey, and balsamic vinegar. Cook for about 5-7 minutes until the strawberries soften and release their juices.

              - Add the cornstarch-water mixture to the pan and stir continuously until the glaze thickens. Remove from heat and set aside.

                Fry the Tofu:

                  - Heat vegetable oil in a large skillet over medium-high heat. Once hot, gently add the coated tofu cubes and fry until golden brown and crispy on all sides (approximately 5-7 minutes).

                    - Transfer the fried tofu to a paper towel-lined plate to absorb any excess oil.

                      Assemble the Lettuce Wraps:

                        - Lay out the lettuce leaves on a serving platter. Place a spoonful of fried tofu in the center of each leaf.

                          - Top with julienned carrots, cucumber slices, chopped cilantro, and peanuts if using.

                            - Drizzle the sweet strawberry glaze generously over each wrap.

                              Serve:

                                - Serve immediately with lime wedges on the side for a fresh squeeze before enjoying!

                                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings