Tofu Noodle Lettuce Cups | Plant-Based Recipes

Ingredients

• 3 1/2 oz sweet potato glass noodles, broken in half
• 1/4 cup peanuts
• 1 tbsp mirin
• 1 tsp turbinado sugar
• 1 tbsp tuxedo sesame seeds
• 10 oz organic extra firm tofu, patted dry and torn into bite-size pieces
• 3 garlic cloves, peeled and minced
• 1 scallion, thinly sliced and green and white parts separated (divided)
• 6 tbsp Thai peanut sauce
• 4 tsp low-sodium tamari
• 1 tbsp seasoned rice vinegar
• 1 head Roma crunch lettuce, trimmed and leaves separated
• 1 tbsp vegetable oil
• Salt
• Pepper