Delicious and easy Tofu Lettuce Wraps with an almond butter and coconut sauce, complemented by homemade pickled onions. A perfect dish that showcases the versatility of tofu. Serves 2.
1: For quick pickled onions: add thinly sliced red onion, boiled water, rice vinegar, white vinegar, maple syrup and salt to a jar and set aside.
2: Cut the tofu into 1/4 inch slices, then down the middle into triangles. Add them to a mixing bowl with 2 tbsp olive oil, 2 tbsp soy sauce and 2 tbsp white flour, and give them a good toss, being careful not to break them.
3: To a large pan on medium heat, add 1 tbsp of olive oil, then add the tofu slices one at a time to the pan. Fry on the first side for a few minutes, until golden brown.
4: Boil water in a small pot, and cook the soba noodles.
5: Once the tofu slices have fried for a few minutes, use tongs to flip each piece and fry the other side until golden.
6: Prepare the sauce in a jar, and give it a mix or shake.
7: Once the tofu is fried, add about 3/4 of the sauce to the pan and let simmer for 1-2 minutes before removing from heat.
8: And once the noodles are done, drain and rinse them in cold water.
9: Wash the butter lettuce and peel the cucumber into ribbons.
10: Assemble the wraps with the soba noodles, tofu pieces and cucumber ribbons. Top with crushed cashews, sesame seeds, pickled onions, and a drizzle of the remaining sauce and enjoy!
