Wrap the tofu block in a clean towel and press under a heavy pan for 10 minutes to remove excess water. Cut into ¾-inch cubes.
In a small bowl, toss the julienned carrot and cucumber with the rice vinegar and a pinch of salt. Set aside to pickle while you cook the tofu.
Whisk together the tamari, maple syrup, garlic, ginger, and toasted sesame oil in a small bowl. Set aside.
Toss the tofu cubes with cornstarch until lightly coated. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the tofu in a single layer and cook, turning occasionally, for 8-10 minutes until golden and crisp on all sides, adding the remaining oil as needed.
Reduce heat to medium, pour the sauce over the tofu, and toss for 1-2 minutes until the sauce thickens and coats every piece.
Spoon the glazed tofu into the lettuce leaves. Top with the quick-pickled carrot and cucumber, cilantro leaves, and toasted sesame seeds. Serve immediately.
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