Break instant rice noodles into small pieces.

Deep fry the noodle pieces until golden and crispy. Drain and set aside.

Cut tofu into small cubes. Mince garlic.

Heat sesame oil in a pan, sauté garlic until fragrant.

Add tofu cubes, corn, and peas. Stir-fry for 2–3 minutes.

Sprinkle in ramen seasoning and lemon juice, mix well.

Transfer the seasoned tofu and vegetables to a serving plate.

Serve with crispy noodle pieces and fresh lettuce leaves on the side.

For the dipping sauce, mix soy sauce, sesame oil, and rice wine vinegar in a small bowl.

Use lettuce to wrap the veggies, tofu, and noodles. Dip in the sauce before eating.