Tofu and Sweet Potato Lettuce Cups

INGREDIENTS: Serves 2/3 ppl

- 1 block extra firm tofu

- 1 head of butterhead lettuce

- 1 lime

- ¼ cup salted peanuts, roughly chopped (lightly toast on a pan on medium heat for 3-5 mins- no oil)

- 2 sweet potatoes cut into 1inch wedges 

- 1 Persian cucumber cut down the middle then into thin half-disk (1 cm) 

- 2 tsp white sesame seeds

- 3 tsp honey

- 1 tbsp toasted sesame oil

- ⅓ cup rice vinegar 

- 1 ½ tsp cane sugar

- 3 tbsp tamari

- 3 tbsp peanut oil

- 2-3 tbsp cornstarch 

- 2 tbsp olive oil

- salt and pepper

Tofu: preheat oven to 400F

Step 1: Pat tofu dry. Wrap tofu in a kitchen towel, then place a cast-iron skillet or heavy item on top of tofu for 15-30 minutes.

Step 2: While you wait for tofu in a bowl mix together the tamari, peanut oil, honey and 2 tbsp rice vinegar. Save half mix for serving and the other half to marinate tofu. 

Step 3: Cut tofu in half then into ¼ inch thick slices. Toss tofu in the marinade then toss in corn starch. 

Step 4: Line the baking sheet with parchment paper. Place tofu on a baking sheet and cook for 35-40 minutes until crispy on the outside. 

Step 5: Once the tofu is done cooking lightly drizzle some of the leftover marinade on tofu. Reserve some for drizzling on top of the lettuce cups too! 

Sweet Potatoes: Preheat oven to 400F

Step 1: Toss sweet potato wedges in olive oil, salt, and fresh cracked pepper. Bake sweet potatoes for 35-40 minutes. Make sure your pan is not overcrowded!

Cucumbers:

Step 1: Toss sliced cucumbers in 1 tbsp toasted sesame oil, 1 ½ tbsp rice vinegar, sesame seeds, a large pinch of salt, and 1 ½ tsp cane sugar. 

Step 2: Let sit for 5-10 minutes. 

Assembly:

Step 1: Lay down two pieces of butterhead lettuce. Add 2-3 pieces of tofu, sweet potato wedges, sliced cucumbers, and peanuts. Drizzle over leftover tofu marinade. Serve with a wedge of lime.