Vegan Lettuce Wraps with Sriracha Tofu and Mushrooms

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

2 tbsp

Big Tree Farms Organic Sriracha

1 tbsp

arrowroot 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

large head butter lettuce

¼ cup

roasted peanuts, for garnish

¼ cup

sliced scallion, for garnish

¼ cup

creamy peanut butter

1 tbsp

Big Tree Farms Organic Sriracha

1 tbsp

rice vinegar

1 tbsp

agave nectar

1 inch

piece fresh ginger, peeled then grated

garlic clove, crushed

1-3 tbsp

water, as needed

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, Coco Aminos, and sea salt. Gently toss to coat the tofu.
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.
Make the Spicy Siracha 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.
Separate the lettuce leaves, then assemble 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!

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