Tofu Banh Mi Lettuce Wraps

Ingredients

• Carrots

  Raw

  1 cup strips or slices or 122g

• Radishes

  Raw

  1 cup slices or 116g

• Rice wine vinegar

  ½ cup or 119g

• Sugar

  White, granulated sugar

  ¼ cup or 50g

• Salt

  Table

  1 tbsp or 18g

• Water

  Plain, clean water

  1 cup or 237g

• Lemon grass (citronella)

  Raw

  ⅛ cup or 8g

• Soy sauce

  Made from soy (tamari)

  3 tbsp or 54g

• Brown sugar

  2 tbsp or 18g

• Red peppers

  Hot chili, raw

  1 pepper or 45g

• Lettuce

  Romaine or cos, raw

  4 leaf outer or 112g

• Tofu

  Firm, prepared with calcium sulfate and magnesium chloride (nigari)

  14 oz or 397g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

• Lime juice

  Raw

  4 tsp or 20g

Directions

1. Place the carrot and radish matchsticks in a large lidded glass jar or dish with the rice vinegar, sugar, salt, and hot water. Seal and shake until the sugar dissolves. Set aside to pickle.
2. In a medium bowl, combine the grated lemongrass, one-third of the soy sauce, half of the brown sugar, and sliced bird's eye chili. Whisk until well combined, adding water if needed to adjust the consistency. Set aside.
3. Heat olive oil in a large pan over medium-high heat. Once shimmering, add the sliced tofu and fry, turning occasionally, until browned, about 4 to 5 minutes.
4. Meanwhile, whisk the remaining soy sauce, sesame oil, and remaining brown sugar together in a small dish.
5. Once the tofu has browned, pour the sauce into the pan and toss with the tofu. Cook until the sauce thickens and caramelizes the tofu, about 2 to 3 minutes.
6. Lay one lettuce leaf face-down on a cutting board. Fill with tofu, pickled vegetables, and fresh chopped cilantro. Roll up the lettuce, tucking in the sides to form a burrito-like wrap.
7. Slice in half and repeat with remaining ingredients. Serve with the dipping sauce.

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