lettuce wraps

these vegan and gluten-free lettuce wraps are one of my go-to dinners. not only are they delicious and fresh, but they make dinner more of an interactive experience. i lay out all the ingredients on the table, put on some music, and drew and i sit together and build our own wraps to our liking.

for the lettuce wraps: 

1 head of butter lettuce  
1/2 block of organic extra-firm tofu   
1/2 package of brown rice maifun noodles   
1 small avocado, sliced  
fresh mint leaves 
fresh cilantro 
3 scallion stalks  
1 tbsp sesame oil

for the dipping sauce: 

3 tbsp organic tamari
juice of 1 lime 
1/2 tsp minced garlic 
1/2 tsp minced ginger 
1 tbsp sesame oil 
squirt of sriracha 
sesame seeds

mix all ingredients for dipping sauce in a bowl and set aside. preheat oven to 400 degrees f. press and slice tofu and place on a baking sheet greased with sesame oil. bake for about 20 minutes, or until the outside is slightly browned. cook brown rice noodles according to package instructions, then rinse under cool water and set aside. mix sliced scallions, cilantro and mint in a bowl and set aside. wash and separate butter lettuce leaves, then fill each leaf with a slice of avocado, tofu, noodles, and the fresh herb mixture. roll it up and dip in the sauce.

note: crushed peanuts would have been a nice addition to these, but i didn't have any on hand.