Thai Basil Tofu Lettuce Cups Recipe

Name: Thai Basil Tofu Lettuce Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 red bell peppers, diced; 1/2 cup rice wine vinegar; 1 tablespoon vegetable oil; 1 tablespoon sesame oil; 2 shallots, minced; 4 cloves garlic, minced; 3 tablespoons grated ginger; 4 packages extra-firm tofu, pressed on a wire rack for at least 1 hour and up to 24; 1 tablespoon Asian hot sauce, such as Sriracha; 1 tablespoon salt; 2 tablespoons fish sauce; 1 tablespoon rice wine vinegar; 1 tablespoon sugar; 2 tablespoons soy sauce; 1 tablespoon hoisin sauce; 1 1/2 cups Thai basil, chopped; Salt; 1/2 cup Thai basil, cut in chiffonade; 2 cups cashews, roughly chopped; 1/4 cup thinly sliced scallions; 3 heads green leaf lettuce, cleaned and trimmed; Plum sauce, for serving

Servings: persons

2 red bell peppers, diced
1/2 cup rice wine vinegar
1 tablespoon vegetable oil
1 tablespoon sesame oil
2 shallots, minced
4 cloves garlic, minced
3 tablespoons grated ginger
4 packages extra-firm tofu, pressed on a wire rack for at least 1 hour and up to 24
1 tablespoon Asian hot sauce, such as Sriracha
1 tablespoon salt
2 tablespoons fish sauce
1 tablespoon rice wine vinegar
1 tablespoon sugar
2 tablespoons soy sauce
1 tablespoon hoisin sauce
1 1/2 cups Thai basil, chopped
Salt
1/2 cup Thai basil, cut in chiffonade
2 cups cashews, roughly chopped
1/4 cup thinly sliced scallions
3 heads green leaf lettuce, cleaned and trimmed
Plum sauce, for serving

1
Mix together the bell peppers and rice wine vinegar and marinate for 1 hour and up to a day in the refrigerator.
2
In a heavy-bottomed Dutch oven over medium heat, add the vegetable and sesame oils.
3
Add the shallots, garlic and ginger and saute for 10 minutes, stirring frequently to avoid burning.
4
Add the tofu by crumbling into small pieces and saute for 15 minutes more.
5
In the meantime, whisk together the hot sauce, salt, fish sauce, vinegar, sugar, soy sauce and hoisin and add to the tofu.
6
Cook until the sauce thickens, 10 to 15 minutes.
7
Turn off the heat and add the chopped Thai basil.
8
Taste and adjust the seasoning, if necessary.
9
To serve, spoon the tofu mixture onto a piece of lettuce and top with the marinated peppers, cashews, scallions, the chiffonade Thai basil and a couple dots of plum sauce.
10
For more heat, add a few drops of hot sauce.

236

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 red bell peppers, diced, 1/2 cup rice wine vinegar, 1 tablespoon vegetable oil, 1 tablespoon sesame oil, and more.

Yes, Thai Basil Tofu Lettuce Cups falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Basil Tofu Lettuce Cups

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions