Crispy Sesame Tofu and Mushroom Lettuce Wraps

Ingredients

• 1 (14- or 16-ounce / 400-454g) block of extra-firm tofu
• 16 ounces (454g) of oyster mushrooms (can substitute shiitake mushrooms)
• 2 - 2 1/2 tablespoons neutral-flavored oil ((I used grapeseed oil, divided))
• 2 teaspoons toasted sesame oil
• 1 tablespoon tamari or soy sauce ((use tamari for gluten-free))
• 1 tablespoons arrowroot powder ((or cornstarch))
• 1 1/2 tablespoons panko breadcrumbs ((if gluten-free, use GF panko or GF bread crumbs))
• 1 tablespoon black sesame seeds or white sesame seeds
• Kosher salt to taste
• Freshly cracked black pepper to taste
• 1 small batch of rice noodles ((4 to 6 ounces, or 115 to 170g))
• 1 large head of Bibb or butterhead lettuce*
• Garnishes: chopped cilantro, (chopped chives or scallions, and sesame seeds)
• 4 tablespoons smooth, (creamy almond butter)
• 1/2 to 1 ½ tablespoons Sriracha
• 1/2 tablespoon black vinegar, (or 1 tablespoon rice vinegar**)
• 1 tablespoon agave nectar ((or maple syrup))
• 1/2 tablespoon tamari or soy sauce ((use tamari for gluten-free))
• 1 tablespoon toasted sesame oil
• 1- inch piece fresh ginger, (minced or grated)
• 3 garlic cloves, (crushed)
• 2 tablespoons water

Nutrition (per serving)