Tofu Peanut Lettuce Wraps - Ends + Stems with Chef Alison

Ingredients

• 1 1 ⁄ 4 Tablespoons Kosher Salt (divided)
• 8 ounces Rice Noodles
• 2 teaspoons Vegetable Oil (divided, or other mild oil, avocado, coconut, etc.)
• 1 package Firm Tofu (the shrink wrapped kind, not in water, is preferred)
• 1 ⁄ 2 teaspoon Cornstarch
• 1 ⁄ 2 cup Peanut Butter
• 1 ⁄ 3 cup Soy Sauce (or tamari)
• 1 ⁄ 3 cup Sesame Oil
• 1 ⁄ 4 cup Rice Vinegar
• 2 Tablespoons Chili Paste (like sambal oelek)
• 2 Tablespoons Brown Sugar
• 1 Tablespoon Fresh Ginger
• 2 cloves Garlic
• 1 English Cucumber
• 1 ⁄ 4 cup Roasted Peanuts (chopped)
• 3 Tablespoons White Sesame Seeds
• 1 ⁄ 4 bunch Cilantro (washed and coarsely chopped, even stems)
• 1 head Butter Lettuce