Sesame gochujang tofu lettuce wraps recipe: INGREDIENTS This makes enough for 6 lettuce wraps Tofu 1 block tofu, cut into small cubes 1 tbsp soy sauce 1 tbsp sesame oil 1 1⁄2 tbsp arrowroot starch or corn starch 1 tsp garlic powder pinch salt/pepper Carrots 2 medium or 3 small carrots - roughly chopped 1 tbsp sesame oil pinch salt/pepper 1⁄2 tsp garlic powder Sauce 1⁄4 cup soy sauce 3 tbsp water 3 tbsp sesame rice wine vinegar (or sub regular) 1 tbsp gochujang paste 1 garlic clove - minced 1 tsp grated ginger 1 tbsp toasted sesame oil 1 1⁄2 tbsp arrowroot powder or cornstarch +6 pieces bib, boston, ice berg, little gem or romaine lettuce (I used boston) +optional toppings : chopped scallions, cilantro, sesame seeds etc INSTRUCTIONS Preheat oven to 425 degrees. Toss tofu in all tofu ingredients until evenly coated. Add tofu to a sheet pan lined with parchment paper. Add carrots to the same sheet pan, coat them in oil, salt, pepper and garlic powder. Roast carrots and tofu for 30-35 minutes until tofu is crispy and browned. Add all sauce ingredients to a bowl and whisk until fully combined. Pour sauce into a sauce pan or small pot over medium heat. Stir sauce until it is bubbling and thickened. This should take 2-3 minutes. Toss tofu and carrots with sauce. Spoon tofu mixture onto lettuce. Top with toppings and dig in. #tofurecipe #veganrecipes #vegetarianrecipe #plantbasedrecipes