Green onions, sliced (for tofu mixture and garnish)
Vegan mayo
Sriracha sauce
Vegetable oil for frying
Sesame oil for cooking tofu mixture
Directions
Prepare the rice noodles: Heat vegetable oil in a shallow aluminum pan to 350°F on one side of the griddle. Break the rice noodles into 4-5 inch sections and fry them in the oil for 30 seconds. Place the fried noodles on a paper towel to drain.
Cook the tofu mixture: Heat sesame oil on the opposite side of the griddle over medium heat. Crumble the pressed tofu onto the griddle and add diced onions and chopped water chestnuts. Sauté the mixture until the tofu turns light brown and the onions become translucent.
Make the sauce: In a bowl, combine hoisin sauce, liquid aminos, rice vinegar, garlic paste, and ginger paste. Pour the sauce over the tofu mixture and stir until well combined. Continue cooking until the mixture thickens. Stir in sliced green onions.
Assemble the lettuce wraps: Take a butter lettuce leaf, place some fried rice noodles on it, and top with the tofu mixture. Garnish with additional sliced green onions.
Optional mayo-sriracha drizzle: If desired, mix vegan mayo and sriracha sauce in a small bowl to taste. Drizzle this sauce over each lettuce wrap for an extra burst of flavor.
