Time
65 min
Serving
2 persons
Calories
0
Cuisine
A light and refreshing meal with a great crunchy texture, these wraps are perfect for a summer afternoon. This recipe is mostly about assembling—aside from cooking the tofu and vermicelli, all you have to do is chop some veggies and put it all together.
Ingredients
- tofu: 16 oz (block)
- coconut aminos: 2 tsp
- sweet chili sauce: 0.25 cup
- hoisin sauce: 0.5 Tbsp
- sriracha: 1 tsp
- toasted sesame oil: 1 tsp
- vermicelli noodles: 1 pack
- Boston lettuce: 2 piece
- scallion: 1 piece (chopped)
- sesame seeds: 1 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 400°F. Line a baking sheet with parchment paper.
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Drain the tofu and pat dry with paper towels. Place the tofu between two paper towels, then put something heavy, like a skillet, on top to help press out the excess water. Let sit for 15 minutes.
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Cut the tofu into cubes, toss it with the coconut aminos, then spread it out evenly on the prepared baking sheet.
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Bake for 35 minutes, flipping the tofu cubes halfway through.
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In a small skillet over medium heat, combine the sweet chili sauce, hoisin sauce, sriracha, and toasted sesame oil.
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Reduce the heat to low, add the baked tofu cubes, and cook for 5 minutes. Toss until evenly coated, then remove from the heat.
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Cook the vermicelli noodles according to the package instructions.
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To assemble the wraps, use 1 or 2 leaves of lettuce for each wrap. Layer the noodles and tofu, sprinkling the scallion and sesame seeds on top.
