Fresh Almond Butter Tofu Lettuce Boats
[Vegan]

To Make the Almond Butter Sauce:

1. Whisk together all ingredients (minus the hot water). Add hot water to thin until a pourable sauce is achieved. Adjust flavors as needed.

To Make the Tofu:

1. Press the tofu in paper towel until it is completely dry. Cut into small rectangles and toss in cornstarch, tapping off any extra. Heat a large skillet over medium heat and add 2 tablespoons of sesame oil, add in tofu, and fry, flipping on all sides to ensure even browning, about 5 minutes. Set aside.
2. Whisk together 2 1/2 tablespoons of the almond butter sauce, 1 tablespoon soy sauce, 1 tablespoon sesame oil, and 1 tablespoon of brown sugar to combine and add the sauce to the tofu in the skillet. Turn up the heat to medium and stir to coat everything together.
3. Cook for several minutes, or until all of the sauce is absorbed and the tofu looks glazed, stirring frequently. Set aside.

To Make the Mango Pico:

1. Combine ingredients into a small serving bowl and toss. Taste, and add additional salt and/or a little squeeze of lime juice. Set aside.

To Assemble:

1. Gently pull off a piece of lettuce, one leaf at a time. Repeat until you have 6-8 leaves. Divide the salsa amongst the salad wraps, top with crispy tofu, additional almond butter sauce, and garnish with chopped peanuts.
2. Serve immediately.