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Thai Tofu Lettuce Wraps

Scale

Ingredients

For the tofu

For the lettuce wraps

Instructions

  1. Lay out your tofu in between several layers of paper towels, and place something heavy on top. I use a cast iron skillet or a dutch oven with a large can of tomatoes on top. Let the tofu press for about 30 minutes.
  2. When it’s pressed, heat a large non-stick skillet over medium high – high heat. When hot, add 2 teaspoons of a high smoke point oil (I used avocado oil, but coconut oil would work great too)
  3. Add the tofu to the hot pan and crumble until it resembles about the size of ground meat
  4. Season with salt and pepper, and leave the tofu undisturbed until it is becoming nice and golden brown. Stir and toss around, and leave undisturbed again until the bottom is getting golden brown. Continue to repeat this until all the tofu on all sides has become a deep golden brown
  5. Meanwhile, make your sauce. In a bowl, whisk together the soy sauce, curry paste, garlic, ginger, sugar, water, and sriracha
  6. Add your sauce to the tofu and stir to combine. Continue the same cooking process (stirring, leaving undisturbed until it’s becoming crispy, stir, repeat) until the tofu is brown and crispy and the sauce has caramelized around all the pieces. Stir in your water chestnuts and let cook for a few more minutes
  7. Season to taste with salt and pepper
  8. To make your lettuce wraps, start with your butter lettuce, add your brown rice noodles, your coleslaw mix, and your carrots. Then add a few big spoonfuls of tofu, and garnish with lime juice, peanuts, cilantro, and a little squeeze of sriracha

Notes

Nutrition info and serving size is just based around the tofu because your lettuce wrap ingredients and amounts will vary largely.

Nutrition