Ingredients
- 14 oz firm tofu, pressed and cubed
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- Salt, to taste
- Black pepper, to taste
For the Sauce
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon grated ginger
For Serving
- Butter lettuce or iceberg lettuce leaves
- Shredded carrots
- Sliced green onions
- Sesame seeds (optional)
Directions
Step 1:
Toss tofu cubes with cornstarch, salt, and pepper until evenly coated.
Step 2:
Heat oil in a skillet over medium heat and fry tofu until golden and crispy on all sides. Remove and set aside.
Step 3:
In a small bowl, whisk together all sauce ingredients.
Step 4:
Return tofu to the skillet and pour sauce over it. Toss gently to coat evenly.
Step 5:
Cook for 1–2 minutes until sauce thickens and coats the tofu.
Step 6:
Spoon tofu into lettuce leaves.
Step 7:
Top with carrots, green onions, and sesame seeds.
Step 8:
Serve immediately.
