Tofu Lettuce Wraps

Ingredients

• ½ block Extra-firm Tofu
• 4 oz Brown Rice Vermicelli Noodles
• 3 tbsp Vegetable Broth
• 3 tbsp Orange Juice
• 2 tbsp Soy Sauce
• 2 tbsp Rice Vinegar
• 2 tsp Cane Sugar
• 2 tsp Cornstarch
• 8 oz Cremini Mushrooms
• 1 whole Bell Pepper
• 1 can (15 oz) Water Chestnuts
• 1 ½ cups Shredded Carrots
• 3 whole Green Onions
• 4 cloves Garlic
• 1 tbsp Fresh Ginger
• 2 whole Iceberg Lettuce
• 2 tsp Toasted Sesame Seeds

Instructions

1. Press tofu between paper towels with a heavy plate on top for 15 minutes, then crumble into a bowl. Cook rice vermicelli according to package directions, drain, rinse with warm water, and set aside.
2. In a small bowl, whisk together vegetable broth, orange juice, soy sauce, rice vinegar, cane sugar, and cornstarch until smooth. Set sauce aside.
3. Heat a large skillet over medium heat. Add the mushrooms and bell pepper and cook for 5 to 7 minutes until tender, adding 1 to 2 tablespoons of water as needed to prevent sticking.
4. Add water chestnuts, ¾ cup of the shredded carrots, scallions, garlic, ginger, and crumbled tofu to the skillet. Cook and stir for 3 minutes.
5. Give the sauce a quick stir and pour it into the skillet all at once. Cook, stirring gently, for 2 to 3 minutes until the sauce is thickened and the filling is well combined. Season with salt and pepper to taste.
6. Stack two lettuce leaves together per wrap. Fill with a portion of noodles and the tofu mixture, then top with the remaining ¾ cup shredded carrots and a sprinkle of sesame seeds.