# What You'll Need:
→ For the Tofu
01 - 14 ounces firm tofu, drained and pressed
02 - 2 tablespoons cornstarch
03 - 2 tablespoons vegetable oil
04 - 2 tablespoons soy sauce (use gluten-free if needed)
05 - 1 tablespoon lime juice
→ For the Peanut Sauce
06 - 4 tablespoons creamy peanut butter
07 - 2 tablespoons soy sauce (use gluten-free if needed)
08 - 1 tablespoon maple syrup or honey
09 - 1 tablespoon rice vinegar
10 - 1 teaspoon toasted sesame oil
11 - 1 to 2 tablespoons warm water, as needed to thin
12 - 1 teaspoon fresh grated ginger
13 - 1 small garlic clove, minced
14 - 1 teaspoon sriracha or chili garlic sauce, optional
→ For the Wraps
15 - 1 head butter lettuce or romaine, leaves separated and washed
16 - 1 small carrot, julienned
17 - 1/2 cucumber, julienned
18 - 1 red bell pepper, thinly sliced
19 - 2 spring onions, thinly sliced
20 - 2 tablespoons roasted peanuts, chopped
21 - Fresh cilantro, for garnish
22 - Lime wedges, for serving
# Method:
01 - Cut tofu into 1/2-inch cubes and toss with cornstarch until evenly coated.
02 - Heat vegetable oil in a large nonstick skillet over medium-high heat. Add tofu cubes and cook, turning occasionally, until golden and crisp on all sides, about 8 to 10 minutes.
03 - In the last minute of cooking, pour in soy sauce and lime juice. Toss the tofu to coat and remove from heat.
04 - Whisk together peanut butter, soy sauce, maple syrup or honey, rice vinegar, toasted sesame oil, ginger, garlic, and sriracha (if using) in a mixing bowl. Add warm water, a tablespoon at a time, until sauce is smooth and pourable.
05 - Arrange lettuce leaves on a platter. Fill each with tofu, carrots, cucumber, bell pepper, and spring onions.
06 - Drizzle wraps with peanut sauce, sprinkle with chopped peanuts and cilantro, and serve immediately with lime wedges.
