Crispy Orange-Sesame Tofu & Tempeh Lettuce Wraps with Rainbow Vegetables

Ingredients

• 8 oz extra-firm tofu, pressed and cut into cubes
• 8 oz tempeh, cut into cubes
• 2 tbsp olive oil
• 1 cup red bell pepper, julienned
• 1 cup carrot, shredded
• 1 cup cucumber, julienned
• 1 cup purple cabbage, shredded
• 8 large lettuce leaves, washed

• 1 cup fresh orange juice
• 2 tbsp low-sodium soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp sesame seeds, toasted
• 1 tsp grated ginger
• 1 tsp cornstarch, mixed with 1 tbsp water

1. 01
   Preheat the air fryer to 375°F (190°C) or oven to 400°F (200°C).
2. 02
   Toss tofu and tempeh cubes with 1 tablespoon of olive oil. Arrange them in a single layer in the air fryer basket or on a baking sheet.
3. 03
   Air fry for 15-20 minutes, or bake for 20-25 minutes, flipping halfway through, until golden and crispy.
4. 04
   In a small saucepan, combine orange juice, soy sauce, honey, rice vinegar, sesame oil, sesame seeds, and ginger. Heat over medium heat.
5. 05
   Stir in the cornstarch slurry. Cook, stirring continuously, until the sauce thickens to a glossy glaze.
6. 06
   Remove the tofu and tempeh from the air fryer or oven, and toss them in the orange-sesame glaze until well coated.
7. 07
   To assemble, place a few pieces of tofu and tempeh in each lettuce leaf, then top with red bell pepper, carrot, cucumber, and purple cabbage.
8. 08
   Serve immediately, with any extra glaze drizzled over the top.