Tofu Lettuce Cups
These healthy 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.
Servings: 10 servings
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.