Ever get your tastebuds set on something and no matter what you do–unless you eat that specific deliciousness–your gut-wrenching craving will never be satisfied? Ugh that’s the worst. You could be bursting at the seams from eating everything in your fridge and pantry, down to the last crumb; but if it’s not what you were craving, it doesn’t matter. You still want more.
That’s what happened to L recently when she started thinking about this sweet spring cashew sauce she used to enjoy at the restaurant she worked at (yes, we reference this establishment quiet often. No, we will not tell you the name because it is FAR from vegan–don’t get me started on how morally conflicting it was to work there).
Anywho, the need to recreate this sauce was real, man. Real. Creating the sauce wasn’t the hard part—deciding on the perfect food pairing to go with the sauce is where the struggle came in. What flavors would complement this sauce?! It’s sweet, yet contains a pinch of spice. So with some brainstorm collaboration with J, we agreed upon salty. Sweet and salty. The best combination.
This dish is a quick prep and you get to have fun eating with your hands! We’re still kids at heart, so we haven’t grown out of liking to get our hands dirty. Fold the lettuce like tacos or roll ‘em up like mini veg burritos!
Americans are notorious for adapting other cultures’ foods, while not holding true to the authenticity. Well, we followed suit for this beer pairing as well. An American-Asian style beer for an American-Asian influenced dish. This light lager perfectly brings out each individual flavor in the wraps rather than overshadowing. Give it a try.
For the Spring Cashew Sauce:
1/3 cup spring onions
¼ cup raw cashews
2 tbsp cilantro, washed & stems removed
½ cup agave nectar
¼ cup coconut oil
¼ cup olive oil
1 ½ tbsp garlic cloves, minced
2 tsp water
2 tsp white wine vinegar
2 tsp ground black pepper
For the Tofu:
Coconut oil, or your preferred cooking oil
1-14oz block extra firm tofu, pressed to release water & cut into rectangles
4 tbsp soy sauce
2 tbsp vegan Worcestershire sauce
1 tsp garlic powder
1 tsp paprika
½ tsp ground black pepper
For the Wraps & Fillings:
1 head Butter lettuce
2 large carrots, shredded or julienne sliced
6-8 radishes, shredded
6-8 sprigs spring onion, chopped
1 cup alfalfa sprouts
Heat 2-3 tbsp cooking oil in a large pan over medium heat. While that is warming up, throw all spring cashew sauce ingredients in a food processor or high-speed blender. Whiz until well combined and set aside.
Once pan is heated, add tofu with soy sauce and Worcestershire. Stir until all sides of tofu pieces have been coated. Add spices and stir again. Cook for 7-8 minutes, stirring occasionally.
When the tofu is done, assemble your lettuce wrap-burrito-tacos! Whichever method tickles your fancy. Drizzle the spring cashew sauce over top or use for a dipping sauce and enjoy the Nomz!