Crispy Tofu Lettuce Cups
Crumbled tofu fried until browned and crackly, tossed with minced shiitake, crunchy water chestnuts, and a sticky ginger-hoisin glaze, then spooned into cold, crisp butter lettuce leaves. Hot and cold, savory and fresh in one bite.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Pat the pressed tofu dry and crumble it with your fingers into pea- to chickpea-sized pieces. Heat 30 ml of the oil in a large nonstick skillet or wok over medium-high heat until shimmering (about 350°F / 175°C). Add the tofu in an even layer and cook 10–12 minutes, stirring only every 2 minutes, until the water has cooked off and the crumbles are golden and crisp. Drizzle in 1 tablespoon of the soy sauce for the final minute and toss until absorbed. Transfer to a plate.
Add the remaining 15 ml oil to the same pan over high heat. Add the shiitake and cook 3–4 minutes until they release their moisture and brown. Add the garlic, ginger, and scallion whites and stir-fry 45 seconds until fragrant, then add the water chestnuts and toss 1 minute to heat through.
Stir together the remaining soy sauce, hoisin, rice vinegar, sriracha, and sesame oil. Return the tofu to the pan, pour in the sauce, and toss over high heat for 1–2 minutes until the sauce reduces and clings to every crumble. Take off the heat.
Arrange the chilled lettuce leaves cup-side up on a platter. Spoon in the hot filling, then top with carrot matchsticks, scallion greens, and cashews. Serve with lime wedges to squeeze over.
About this recipe
By ForkRecipe Kitchen · Source: ForkRecipe / FoodML and contributors. Recipe content available under CC BY-SA 4.0.
Serving count is an estimate; check quantities in the source recipe.