Featured Recipe
Crispy Tofu Lettuce Wraps
By Kate
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Air fried tofu coated with arrowroot and oils, simmered in a sticky tamari-honey-lime glaze with a kick of gochujang. Served with crisp crunchy lettuce, cold thin rice noodles, toasted sunflower seeds, green onions, julienned zucchini and shredded purple carrot. Finish with wedges of lemon and a drizzle of chili garlic sauce or ponzu. Technique focused on texture contrast and sauce cling. Recipe adapted with healthier swaps and bold flavor punch. Time based on visual and aromatic cues rather than strict numbers. Vegan, gluten free adaptable with tamari, nut free, dairy and egg free.
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Prep:
30 min
Cook:
25 min
Total:
55 min
Serves:
4 servings
vegan
gluten free
air fryer
Asian cuisine
Introduction
Crunchy tofu cubes sizzling in the air fryer, tossed in a shiny, sticky tamari glaze, melting lime and sugar mingle with fire from gochujang. Lettuce leaves crisp and cool, vermicelli slippery and soft, a scattering of crunchy seeds and fresh veggies add bite and brightness. Assembly at table, messy hands welcome. Texture is key—avoid the mushy tofu trap; moisture is the enemy. Sauce is a syrupy coat that clings, not puddles. Quick to make, longer to savor. Ingredient swaps keep it friendly for common allergen issues—no peanuts here but sunflower seeds deliver the crunch. A bowl of simple contrast flavors, bold but balanced. No fuss for the technique-savvy cook hungry for texture mastery.
Ingredients
Crispy Tofu
- 350 g firm tofu, torn bite-size
- 40 g (¼ cup) arrowroot powder
- 15 ml (1 tbsp) toasted sesame oil
- 10 ml (2 tsp) neutral oil, avocado or grapeseed
- 50 g (3 tbsp) coconut sugar
- 45 ml (3 tbsp) tamari or soy sauce low sodium
- 25 ml (1 ½ tbsp) fresh lime juice
- 3 ml (½ tsp) gochujang or sambal oelek
- 160 g (4 cups) green leaf lettuce
- 70 g (2 ½ oz) rice vermicelli, cooked cold
- 30 g (3 tbsp) toasted sunflower seeds chopped
- 2 scallions sliced bias
- 1 zucchini small, julienned
- 1 small purple carrot, julienned
- Lemon wedges for serving
- Chili garlic sauce or ponzu, optional
Sauce
Garnish
About the ingredients
Firm tofu must be well drained and dried; excess water kills crisp. Arrowroot starch chosen for light crispness; cornstarch or potato starch alters mouthfeel—choose based on preference or availability. Sesame oil imparts aroma but burns easily; always combine with neutral oil to avoid smoky off flavors. Coconut sugar supplies caramel notes and deeper color, but light brown sugar or maple syrup can be substituted with care to cooking timing. Tamari preferred for gluten free, soy sauce otherwise. Gochujang is an optional kick but adds depth beyond simple chili paste—start small, then adjust. Sunflower seeds replace peanuts to keep nut free while keeping crunch. Fresh veggies cut julienne for texture contrast and color. Serving sauces offer flexibility—no sauce is better than too much. Lemon wedges add much-needed acid to cut richness. Keep all ingredients fresh and chilled for best layering of texture and flavor.
Method
Prepare Tofu
- Pat tofu thoroughly dry using paper towels. Moisture ruins crisp. Tear into uneven finger size, rustic chunks. Salt and pepper lightly at this stage; seasoning binds corn starch evenly.
- Dredge tofu in arrowroot powder in a large bowl. Toss with oils immediately after dusting to coat each piece. Arrowroot gives lighter crisp than cornstarch. Oils act as crisping agents and flavor carriers. Avoid too much oil or tofu steams, no crackling sound means soggy results.
- Spread tofu in air fryer basket in a single layer, avoid crowding; overlap means steamed failed crust. Cook at 195°C (385°F) for 12 minutes. Shake basket to toss pieces gently. Continue another 8 minutes until golden brown spots appear and tofu cracks audibly when pressed lightly. Crisp edges will darken but watch for burning. The smell will switch from raw to toasted nutty aroma, a good indicator.
- Heat a heavy skillet over medium heat. Add coconut sugar, tamari, lime juice and gochujang. Whisk to combine and bring to a soft boil. The sugar should dissolve, then reduce gently to thick syrup. Bubbles become slower and syrup coats back of spoon heavily. Avoid scorching; use moderate heat and continuous stirring.
- Add the cooked tofu to skillet. Stir gently to coat all pieces. The sauce should cling like a glaze; if too runny, raise heat briefly and stir until sticky. Remove from heat immediately when glaze adheres to tofu with a shiny finish.
- Place lettuce leaves on a large platter. Arrange cold vermicelli, toasted sunflower seeds, scallions, julienned zucchini, and shredded purple carrot around.
- Spoon sauced tofu in a bowl. Encourage diners to assemble wraps themselves. Provide lemon wedges and chili garlic or ponzu sauces on the side for finishing.
- Remind to pat lettuce dry well; wet leaves turn limp quickly. Chilling vermicelli beforehand stops them from sticking and helps a cold contrast to warm tofu.
- Arrowroot can be replaced with rice flour or potato starch but expect different textures—arrowroot crisps lighter, potato starch heavier.
- Neutral oil can be any high smoke point oil; avocado or grapeseed recommended for clean taste. Sesame oil alone burns quickly.
- If no air fryer, bake tofu on a wire rack at 210°C (410°F) for 25 minutes flipping halfway. Patience here critical to avoid steaming. Otherwise pan fry in batches, minimal oil, until edges blister.
- Gochujang brings smoky heat; sambal oelek is sharper chili flavor. Omit or reduce for milder.
- Substitute coconut sugar with light brown sugar or maple syrup but watch caramelization time; maple syrup makes it thinner.
- Sunflower seeds replace peanuts to keep nut free but maintain crunch and toasty flavor.
- Soy sauce with gluten recommended but tamari for gluten free. Expect subtle difference.
- Zucchini and purple carrot offer color and texture contrast; adjust with bell peppers or radishes if preferred.
- Wraps can go with rice paper if lettuce fails you. Add fresh herbs like mint or cilantro for a fresh twist.
- Sauces can alter the profile: chili garlic is sweet and spicy, ponzu adds umami citrus brightness.
- Lemon wedges add sharpness—fresh acidity brightens heavier tofu and syrup glaze.
Make Sauce
Assemble and Serve
Notes and Alternatives
Technique Tips
Your air fryer needs to be preheated for crispness—this sets up instant crust formation to seal tofu moisture inside. Tossing halfway prevents sticking and encourages even browning; over-shaking breaks tofu, under-shaking means uneven texture. Glaze in pan thickens while bubbling; when syrup coats back of spoon and coats tofu uniformly, timing is right. Avoid scorch by moderate heat and constant stirring. Sauce should stick luminous and sticky, not runny or dry. Assembly—dry lettuce leaves so they don’t wilt prematurely. Cold noodles help temperature play on the tongue when wrapped with hot tofu. Encourage guests to build their own wraps for freshness. Offer sauces on side to avoid soggy leaves. Timing based on visual cues—look for crackling edges and a toasted aroma from tofu, thick glossy sauce and cold crisp crunchy veg. Efficiency tip—cook noodles early; prep veggies while tofu air fries. Cleanup easier if sauce pan soaks right after. Don’t overcoat tofu with starch or it gets gummy; light dusting is key. No oil in basket leads to sticking; a light spray helps but don’t soak.
Chef's Notes
- 💡 Key: Dry tofu well. Moisture affects crisp. Pat with towels. Use salt, pepper lightly for flavor binding. Arrowroot coating gives a light crunch.
- 💡 Air fryers need preheating. This forms immediate crust. Single layer in basket avoids steaming. Overcrowding means uneven texture.
- 💡 Toss tofu halfway for even cooking. Watch for golden spots. Strong toasted aroma signals readiness. Don't let edges burn. Crispness matters.
- 💡 The sauce should cling, not puddle. Check for syrupy consistency. Stir constantly, feels thick on spoon. Adjust heat for stickiness.
- 💡 Lettuce: Keep dry. Wet leaves get limp fast. Chilling noodles avoids stickiness. Cold contrasts hot tofu. Very refreshing contrast.
