Firecracker Vegan Lettuce Wraps

• ½ cup
  peanut butter
• ⅓ cup
  low sodium soy sauce
• ⅓ cup
  sesame oil
• ¼ cup
  rice vinegar
• 2 tbsp
  chili paste (like sambal oelek) ++ for more firecrackery-ness
• 2 tbsp
  sugar
• a small knob of fresh ginger, peeled
• a clove of fresh garlic, peeled
• 1
  block extra firm tofu (see notes)
• 4 oz
  brown rice noodles
• 1 head
  butter lettuce for wrapping
• ½ cup
  peanuts for serving
• ½ cup
  cilantro for serving
• 1
  lime for serving

Instructions

1. 1
   Soak your noodles in a bowl of lukewarm water for at least 30 minutes while prepping the rest of the recipe. You want the noodles to be soft and flexible.
2. 2
   Blend all the sauce ingredients together in a small blender or food processor until smooth and creamy.
3. 3
   Press the tofu with a few paper towels to get some of the moisture out. Cut the tofu into small pieces. Heat a little oil in a nonstick skillet. Add your tofu. Stir-fry until golden brown. I usually let it sauté for at least 15 minutes. Add about half of the sauce to the pan. Stir-fry for another 3-5 minutes. As the sauce browns, it will form small crispy pieces around the tofu. Yum! Transfer tofu to a bowl.
4. 4
   Drain and rinse your noodles. Add another swish of oil to the pan and plop the noodles in. Add about half of the remaining sauce. Stir fry for just a minute or two until coated. Add a splash of water if it’s too sticky. Remove from heat immediately and toss with the tofu.
5. 5
   Fill your butter lettuce leaves with the noodle/tofu mixture (it’s okay if it’s sticky – you’re just wrapping it up in lettuce). Top with peanuts, cilantro, lime, and more sauce.

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