Recipe adapted from Drive me Hungry!

Ingredients

• 1 block of firm tofu
• Kosher salt
• 3 garlic cloves, grated
• 1/2 inch to inch piece of ginger, grated (see note)
• 3 Serrano peppers, minced (see note)
• 1/4 cup of honey
• 1/4 cup of soy sauce or tamari
• 2 tablespoons of sesame oil
• 2 tablespoons of hoisin sauce
• 3 tablespoons of rice vinegar
• 1 tablespoon of ponzu sauce, optional
• Cilantro

To assemble

• Lettuce cups, I used little gem lettuce
• Green onions, chopped
• Peanuts
• Spicy mayo (see note)

Directions  

1. Start by preparing your tofu. I like to pat dry, cube, and generously salt my tofu and then air fry until crispy. For me, it takes about 30 minutes at 350 degrees, shaking the basket of the air fryer often. Prepare it any way you like!
2. To make the sauce, add all the ingredients up until the ponzu sauce to a dry skillet. Cook for about 5 minutes over medium heat or until it’s thickened and the ginger and garlic are cooked. Taste and adjust with any more of the ingredients listed. Once the tofu is done, toss it into the skillet with the sauce, along with the cilantro and ponzu sauce (if using). Stir together until combined. Taste again and adjust with any of the ingredients listed.
3. Wash and dry your lettuce. Serve the tofu in the lettuce cups, with green onions, peanuts, and spicy mayo on top. You can add anything you like of course!

Notes

• I use less ginger but feel free to use more if you love the flavor!
• You can add more or less peppers depending on your desired spicy level. You can also omit it if you don’t want it to be spicy!
• I mixed Sriracha and vegan mayo together. Add as much Sriracha as you like!