These healthy and easy tofu lettuce cups are full of flavor and can be prepared in under 30 minutes. They are topped with creamy homemade peanut sauce and garnished with scallions, cilantro and pepper.
In summer, we all want to cook something that’s quick, nutritious and tasty. These are full of texture from the crispy fried tofu and lettuce both at the same time, while peanuts also provide extra crunch. The sauce is also so flavorful and made with a bunch of pantry staples for an Asian inspired dish. I am sure these are going to be your favorite things to make for this summer.
You can even serve these, to guests as an appetizer. Just lay out the stir-fried tofu, noodles, lettuce, toppings etc. and let people assemble it themselves. I think it’s a fun way to involve guests.
What I love about this dish is that you can easily swap some ingredients if you don’t like them or are allergic to it.
These are similar to chicken lettuce cups from P.F. Changs. I have been making these for some years now, don’t know why never thought about posting it here.
Five reasons to love this recipe
Easy to make – I was surprised how quickly these come along together. A great dish to make ahead too. You can warm the fillings before serving. Anyone who thinks of themselves as not great cook, can make these easily.
Healthy choice – It’s a nutritious healthy meal, so we are not compromising on the anything.
Substitutions – I mentioned this earlier in my post, some of the ingredients can swapped for other ingredients based on your preferences and needs. I will share few swaps later in the post
Texture heaven – Great on texture but you can also add other ingredients like chestnuts, sprouts, etc. for more crunchy bits.
Customizable – You can easily make them with tofu or paneer, or even meat if you are meat eater. Spiciness can also be adjusted.
Substitutes –
Cashew Butter and Cashews instead of peanut.
Bean Sprouts, Avocado, Pickled Jicama, Carrots, radishes,
Paneer or Avocado
Lemon or lime juice, adds nice tang to the dish, and cuts the heaviness of peanut butter.
Herbs – I have used cilantro and scallions but think of adding basil or mint. It is surely going to taste good.
Lettuce – I have used Baby Butterhead lettuce, but Bibb or Iceberg or Romaine Lettuce can also work fine.
Make the sauce
The sauce is the best part of the recipe as it comes together in no time, and taste so delicious. I have basic pantry staple ingredients like peanut butter, rice wine vinegar, soy sauce, sriracha or sambal olek, grated ginger, garlic, honey, salt, black pepper, chili flakes etc.
For garnishes – Use sesame seeds, red pepper, scallions, cilantro, lemon juice, peanut sauce, peanuts.
Sauce
Add all ingredients in a bowl and stir well. Add 1 tbsp of hot water, it will help thin out the peanut butter.
In another bowl, add Soya Sauce ingredients for Tofu and Noodles.
Heat oil in a pan, break pressed firm tofu into pieces. Stir and cook it until tofu gets some color and crisps up for about 8-10 minutes.
Once the tofu is crispy, add the sauce and stir well. Cook another 4 minutes approximately or until the sauce is mixed in and tofu looks dry. You can keep it slightly saucy if you like, but not too much. I prefer drier version, as it is easier to eat.
Additionally, you can add chestnuts, shredded carrots, onions, mushrooms, peppers etc. too in this mix. You will need extra sauce if you do so.
While tofu was crisping up, I boiled noodles as per the packet instructions for 5 minutes. Rice noodles cook faster, so keep an eye on it or put a timer.
Assembly – Lay out the lettuce leaves as in cups, add as much tofu mixture you like, add noodles, all the toppings, and some of that delicious peanut sauce. I also love to add some chili crunch oil as I love spicy. SO good.
Tips and Suggestions
Use freshest ingredients possible. It makes a huge difference. Don’t rush crisping tofu, it is the best.
Noodles are optional, my husband is not a huge tofu fan, but he enjoys this dish along with noodles and tofu.
I didn’t add any vegetables in the tofu, but feel free to add carrots, onions, peppers, mushrooms, chestnuts etc.
Pick right type of lettuce – You cannot enjoy this recipe, if the lettuce is falling apart. Use bigger leaves and you can double up with smaller leaves so nothing goes to waste. If there is little tear/ hole in lettuce, double up.
Best way to get leaves is to invert it and cut the stem part, all the leaves will fall apart easily. Wash the leaves, usually there is dirt inside them. It’s important.
How to Store leftovers?
You can store and reheat tofu mixture or noodles, once it cools down. Tofu mixture can stay in refrigerator for 3 days. Thus, making it great make ahead dish.
Anytime, you want to serve it- follow the assembly part.
Lettuce leaves, chop and clean them a day in advance if you like. Let them dry off completely before storing them in the fridge.
Tofu Lettuce Cups
Ingredients
- 1 tbsp oil neutral
- 8 oz. Firm Tofu crumbled
Tofu Sauce
- 2 tbsp dark soy sauce
- 1 tbsp rice vinegar
- 1 tsp ginger grated
- 1 tsp honey
- 1.5 tsp sriracha or any hot sauce
- ½ tsp red chili flakes
- ½ tsp salt
- ½ tsp black pepper
Peanut Sauce
- 1/3 cup peanut butter or cashew butter
- 2 tbsp dark soy sauce
- 2 tbsp rice vinegar
- 1.5 tsp sriracha or any hot sauce
- 1 tsp sesame oil optional
- ½ tsp red chili flakes
- 1 tsp ginger grated
- 2 cloves garlic grated
- 2-3 cloves garlic grated
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp honey
- 2 tbsp hot water
Serving
- 1 head Baby Butter Lettuce
- 2 scallions thinly chopped
- Cilantro chopped
- 1/4 cup Roasted crushed peanuts
- 1 tbsp Sesame seeds
- Lime or lemon
Instructions
- Heat oil in a saucepan, over medium high heat. Add crumbled tofu and cook it until its crispy and slightly golden in color.
- Add the prepared sauce and mix it another few minutes until all the sauce is absorbed in the tofu. Cook it until all the sauce has evaporated. Add 1 tbsp of peanut sauce too.
- Meanwhile, you can also boil the noodles as per package instructions. Make another batch of soya sauce, and similar to tofu, take some oil in a saucepan, add noodles and the sauce and stir it for two minutes and it will be ready.
- Once everything is cooked, assemble them.
- Lay out lettuce leaves, add some noodles, some tofu mixture. Add the toppings of your choice. I used sesame seeds, peanuts, red pepper, scallions and cilantro and some peanut sauce on top, a drizzle of lemon juice.
Notes
- Storage – Store any leftover tofu and noodles in an airtight container and store it in the refrigerator.
Make Ahead – You can prep the tofu, and noodles stir fry in advance and easiest part is also sauces. Just make them ahead and store it in the fridge.
