It's a WRAP!

And by wrap, I mean lettuce wraps, duh. I'm hungry all the time. Like all the time. Every damn thing I eat gives me some level of heart burn and acid reflux, but magically this meal gives me none of the painful affliction. Also, it tastes good as hell!! I'm a huge fan of all things Minimalist Baker and I love all of her spring roll recipes, but on this particular night I was too lazy to deal with rice wrappers. I thought, ya know what, this would taste delish in some yummy butter lettuce. And it was. It was delish. Here's whatcha gotta do to make these tasty suckers. Step one. Preheat oven to 450. Place sliced, pressed tofu on a parchment paper lined cookie sheet. Cook for 25-20 minutes. This is a Minimalist Baker technique and it turns out crispy and perfect. You would swear that it was deep fried.

Step two. Cook up thin rice noodles via package instructions. Drain and set aside to cool.

Step three. Thinly slice cucumbers, red peppers, mango, carrots, jalapeño, etc. Slice limes. Add a pile of bean sprouts, for the non-preggos. Coarsely chop peanuts or cashews.

Step four. Pull off lettuce leaves, wash, and dry.

Step five. Make THIS dipping sauce. I make a ton and use a tablespoon or so to toss the crispy tofu in just to coat.

Step six. Assemble and destroy many, many, many lettuce wraps. Mic drop.