Thai Peanut Tofu Lettuce Cups
Since college, I’ve been refining a version of this recipe and have finally perfected it enough to share on the blog. Apart from being an incredibly cheap dinner, it can be ready in less than 30 minutes. This simple yet flavorful dish can serve as a delightful appetizer or stand alone as a satisfying lunch or dinner.
Serve the cups pre-assembled or create a build-your-own lettuce cup station by placing toppings such as green onions, shredded carrots, or avocado slices in bowls on a serving board. You’ll want to make extra peanut sauce to drizzle on top. For the protein, if tofu isn’t your thing, feel free to substitute it with ground chicken or tempeh
Thai Peanut Tofu Lettuce Cups
Ingredients
Thai Peanut Sauce
- 1 cup peanut butter creamy
- 1/4 cup gf soy sauce
- 1-2 limes juiced
- 2 tbsp garlic chili paste
- 2 tbsp agave
- 2 tbsp ginger
- 1 tbsp sesame oil
- water to thin sauce as needed
Lettuce Cups
- 1 block extra firm tofu pressed
- 1/4 cup corn starch
- 2 tbsp olive oil
- salt to taste
- pepper to taste
- 1 lettuce head broken off into cups
- everything seasoning for topping
- 3 green onions chopped, for topping
- 1 lime sliced, for serving
Instructions
- Begin by preparing the tofu. First, press the tofu block with paper towels to remove excess water. Slice it into cubes and transfer them to a mixing bowl. Toss the cubes with olive oil, salt, pepper, and cornstarch until evenly coated. Line a baking sheet or air fryer basket with parchment paper. Cook the tofu cubes at 400°F (200°C) for 15-20 minutes, flipping them halfway through, until they are golden brown and crisp
- Prepare the Thai peanut sauce. Combine all the ingredients except for the water in a bowl. Whisk them together until fully blended. Taste the sauce and adjust the seasonings as needed. Gradually add water a little at a time. The sauce should be creamy with a consistency that's thick enough to coat the back of a spoon yet still fluid enough to pour easily.
- Transfer the tofu to a large saucepan set over medium heat. Pour in the peanut sauce, reserving some for drizzling over the lettuce cups when serving. Stir the tofu until it's evenly coated.
- To serve, carefully detach lettuce leaves from the head to form 4-6 cups, ensuring they are intact for filling. Evenly distribute the tofu mixture among the cups. Garnish with everything seasoning, chopped green onions, and a drizzle of the reserved peanut sauce. Serve with lime wedges and any other toppings of your choice!
