Crunchy Tofu Lettuce Wraps with Pickled Onion (GF + Vegan)

The past few months have been a whirlwind; most notably, I am starting a new job in the coming days. With the weather resembling summer just a bit more, evenings have been occupied with dinners, drinks, and plenty of adventures. I am a creature of habit and thus, without the consistency of my workouts and packed lunches, I would feel as though I’m spinning out of control.

Now more than ever it has felt important to carve out time on Sundays for cooking. I want to make the most of summer – and living in a food city – and in order to do so I need to feel those little victories I feel when prepping meals for the week. What should I make for my first week at the new job? Recommendations welcome!

In the meantime, enjoy these refreshing tofu lettuce wraps I’ve been noshing on all week. It was my first adventure in quick pickling onions – something that had previously intimidated me – and I am a huge fan! This recipe made 4 servings.

Ingredients:

1 head of iceberg lettuce

14 0z package of extra firm tofu

1 orange bell pepper

1 large carrot

4 cups of cooked rice vermicelli noodles (I used this brand from Whole Foods)

3 tbsp of hoisin suace

3 – 4 tbsp of soy sauce

2 tbsp of Sriracha

3 tbsp of rice vinegar

1 red onion

A handful of peppercorns

2 tbsp of sugar

1 tbsp of salt

1 cup of white vinegar

Directions:

To pickle the red onions, slice off the ends and remove the outer layer of skin. Then, slice in half and slice thin half moons.

Place sliced onions together in a heat safe bowl. In a small pan or pot, add the peppercorns, salt, pepper, and white vinegar together over medium heat, stirring to dissolve the sugar and salt. Once fully dissolved and vinegar boiling, carefully pour the liquid over the onions.

Use a spoon to submerge everything, then set aside to let cool to room temperature. The onions will turn pinker and more pickle-y as they sit!

Slice the tofu in half, then quarters, and slice thin 1 inch pieces. In a measuring cup, combine the hoisin, rice vinegar, Sriracha, and soy sauce and mix with a spoon or whisk. Add the tofu to a saute pan then pour in the hoisin mixture over medium heat, stirring and letting things simmer for 10 – 12 minutes. Set aside and let cool.

Use a vegetable peeler to shave off strips of carrot and slice your pepper into julienne strips as well. Carefully pull apart big leaves from the iceberg, which you will be using for wraps. Wash the leaves then let them dry or use a paper towel to pat them dry.

On each lettuce leaf, place about a cup of cooked vermicelli noodles and top with sauteed tofu, carrots and pepper, and pickled onion. Garnish with Sriracha or soy as desired, or even crushed peanuts! Enjoy!