Vegan Lettuce Wraps with Spicy (or not!) Tofu and Mushrooms

INGREDIENTS

For the Lettuce Cups

16 oz extra firm tofu, chopped into small ½ inch cubes
10 oz shiitake mushrooms (white or oyster will work!)
2 tbsp avocado oil, divided
2 tsp toasted sesame oil
3 tbsp Big Tree Farms Bali BBQ Sauce(Choose between Not So Naughty (Mild), Naughty (Medium), Oh So Naughty (XXXHot)
1 tbsp arrow root powder (or cornstarch)
1 ½ tbsp gluten-free panko breadcrumbs
½ tbsp each black and white sesame seeds
1 tsp sea salt, divided
¼ tsp black pepper
1 ½ cups finely shredded purple cabbage
1 cup shredded carrots
1 large head butter lettuce
¼ cup roasted peanuts, for garnish
¼ cup sliced scallion, for garnish

Spicy Sriracha Peanut Sauce

MAKE THE TOFU

Press tofu for 30 minutes to drain excess liquid.
Preheat your oven to 400°F and line two baking sheets with parchment paper.
Chop the pressed tofu into ½ inch cubes and place in a medium bowl. Add 1 tablespoon of the avocado oil, sesame oil, Bali BBQ Sauce, and sea salt. Gently toss to coat the tofu.

MUSHROOMS

To the same bowl, add arrowroot powder, panko, and sesame seeds. Gently toss to combine, using a spoon or your hands. Spread the tofu out in a single layer on one of your lined baking sheets.
Prepare the mushrooms by cleaning off the caps with a towel and slicing into thin pieces. (If using oyster mushrooms, slice off the tough ends.)
Add the mushrooms to the same bowl used to season the tofu, add the remaining 1 tablespoon avocado oil and salt and pepper then toss.
Spread the mushrooms in an even layer on the other parchment lined baking tray.
Bake the tofu and mushrooms until tofu is crispy and mushrooms are golden brown, about 25-30 minutes flipping halfway through.
Once mushrooms and tofu are cooked, toss together in a large bowl to combine.

SPICY PEANUT SAUCE

Make the Spicy Peanut Sauce by combining all ingredients except water in a small bowl. Whisk to combine. If needed, whisk in water 1 tablespoon at a time to thin until desired consistency.

ASSEMBLE

Separate the lettuce leaves, then build each with tofu and mushroom mixture, cabbage, and carrots. Drizzle with sauce and garnish with roasted peanuts and sliced scallion. Enjoy fresh with extra sauce for dipping on the side!