Southeast Asian-inspired
Crispy Tofu Lettuce Cups
Crispy tofu, crunchy vegetables, herbs, and a savory lime-soy sauce make fresh lettuce cups that still feel satisfying.
These lettuce cups are all about contrast: hot crispy tofu, cold lettuce, crunchy vegetables, and a punchy sauce. Pressing the tofu first is worth the time because drier tofu browns faster and holds its texture after saucing.
Cornstarch gives the tofu a thin crisp coating without a deep fryer.
The sauce is strong by itself but balanced once it hits the tofu, herbs, and lettuce.
Set everything out family-style so each person can build their own cups.
If you want a more filling meal, serve the tofu mixture over rice and use the lettuce as a fresh side instead.
For another recipe in this seed collection, try Coconut Chickpea Curry with Spinach or Beef and Broccoli Noodle Stir-Fry.
Directions
- Toss the crumbled tofu with cornstarch and a pinch of salt until lightly coated.
- Heat the oil in a large nonstick skillet over medium-high heat. Add tofu and cook for 8 to 10 minutes, stirring occasionally, until crisp and browned.
- Whisk soy sauce, lime juice, brown sugar, garlic, ginger, and 2 tablespoons water in a small bowl.
- Pour the sauce over the tofu and cook for 1 minute, until the tofu is glossy and the sauce reduces slightly.
- Arrange lettuce leaves on a platter with carrot and cilantro.
- Spoon tofu into lettuce leaves and top with carrot, herbs, and extra lime if desired.
Nutrition
Nutrition Information
Estimated per serving: 310 calories, 18 g protein, 23 g carbohydrates, 17 g fat. Rice or extra toppings are not included.
Variations
Recipe Variations
- Add diced water chestnuts to the tofu for crunch.
- Use romaine hearts if butter lettuce is unavailable.
- Add sriracha or chile crisp to the sauce.
Notes
- Press tofu for at least 15 minutes for the best browning.
- Use a nonstick or well-seasoned skillet to keep the coating intact.
- Add chopped peanuts or cashews for more crunch.
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