Tofu Lettuce Cups
Tofu Lettuce Cups
Kinda of like little Asian style tacos, these are so delicious and the crispness of the lettuce just makes everything taste so fresh. You can use any combination of vegetables that you like.I recommend not skipping the water chestnuts because they add great crunch! I like to serve the lettuce cups with a hoisin peanut sauce.
Serves 2-3
Ingredients
10 -12 Butter Lettuce Leaves washed and dried
16oz (454g) Extra Firm Tofu drained and crumbled
2 Green Onions sliced (separate the white and green parts)
1 large Carrot Julienned
1/3 cup or 2.5 oz of Water Chestnuts chopped
1/3 cup Roasted Unsalted Peanuts roughly chopped
1 knob of Ginger peeled & finely chopped
3 cloves of Garlic minced
1 Tbsp (15ml) Toasted Sesame Oil
1/3 cup Hoisin Sauce
1/4 cup Dark Soy Sauce or Shoyu
2 tsp (10ml) Vegan Fish Sauce (I like Oceans Halo)
1 Tbsp (15ml) Rice Vinegar
2 Tbsp (30g) Shiitake Stir Fry Sauce (found in any Asian market)
1/2 -1 tsp (2.5-5g) Chili Paste or Sambal
Pepper to taste
Sesame Seeds for garnish
Hoisin Peanut Sauce
1 tsp (5g) Peanut Butter
1/4 cup Soy Sauce
1/4 cup Hoisin Sauce
1 Tbsp (15ml) Rice Vinegar
1/2 -1 tsp (5g) Chili Paste
1-2 tsp (5-10ml) Water if needed to thin the sauce
Directions
1. Make the peanut hoisin sauce by mixing together all the ingredients. Set aside until ready to serve.
2. Warm the toasted sesame oil in a large skillet on med - high heat. Add the crumbled tofu and cook for 5-7 minutes.
3. Mix the tofu and add in the shoyu, ginger and garlic and continue cooking for another 5-7 minutes or until you get nice crispy bits on the tofu.
4. Lower the heat to med -low and add in the whites of the green onion, carrots, water chestnuts, rice vinegar, hoisin sauce, stir fry sauce, chili paste and vegan fish sauce. Continue to cook for another 5-7 minutes mixing occasionally.
5. Add in the chopped peanuts and green parts of the green onion and mix well. Remove from heat.
6. Fill each lettuce leaf with a heaping Tbsp of the tofu mixture and serve with the sauce.
