Ingredients
Scale
Almond Thai Sauce
- 3 Tbsp crunchy almond butter
- 1 Tbsp sesame oil
- 1 Tbsp soy sauce (low sodium)
- 1–2 tsp chili garlic paste
- 1 tsp honey
- 4 Tbsp milk*
Tofu
- 15 oz. Extra Firm Tofu
- 1 Tbsp sesame oil
- 1 Tbsp flour of choice
- Sea salt + garlic powder to taste
- Seasoning of choice (I used 21 seasoning salute from trader joe’s)
Wraps
- Butter lettuce cups
- 1–2 cups cooked farro
- 1 cup edamame (I used a mix of edamame + corn)
- 1/2 cup chopped radishes
- Handful sliced almonds (I used honey roasted)
- Tofu + Thai almond sauce (recipes above)
Instructions
- Preheat the oven to broil on high. Chop the tofu into squares and toss with sesame oil, flour and seasonings. Once the oven is hot enough bake the tofu for 25 minutes.
- While the tofu is baking, whisk together your thai almond sauce ingredients and set aside. Once the tofu is done, allow it to cool for 10 minutes. (gets crunchier)
- Assemble your lettuce wraps by evenly distributing the tofu, chopped vegetables, edamame and farro into each wrap. Drizzle with almond sauce and serve with extra almond sauce for dipping.
Notes
I have used cashew and almond milk for this recipe but coconut milk would also go great.
Makes 4-6 servings.