This recipe for crunchy tofu peanut lettuce cups comes together in a cinch thanks to the ready-to-use tofu. The hardest part about this meal is not making a mess while you’re eating it!
Vegan, Vegetarian, Gluten Free
2 tablespoons olive oil
1 small onion, diced
1 bell pepper, diced
1 jalapeno pepper, minced
2 cloves garlic, minced
1 package baked, ready-to-use tofu, diced*
1 8-oz can water chestnuts, diced
½ cup peanuts
½ cup cashews
1 head of iceberg lettuce or endives, leaves separated to create cups
*Note: You can find ready-to-use tofu in the produce section of your grocery store. They come in a variety of flavors including teriyaki and sesame-ginger. If ready-to-use tofu isn’t available, you can use regular tofu, just make sure that you press it and marinate it before using!
- ¼ cup soy sauce (or tamari if preparing gluten free)
- 3 Tablespoons sweet chili sauce
- 2 Tablespoons rice vinegar
- 2 teaspoons sesame oil
- 2” section of ginger, peeled and grated
- 1 clove of garlic, minced
- Red pepper flakes, to taste
- Heat olive oil in a medium pot and saute onion and peppers for 6-8 minutes until tender. Add garlic and saute for an additional 2 minutes.
- Combine sauce ingredients and set aside.
- Add diced tofu and water chestnuts to the pan and heat through. Add peanuts, cashews, and sauce and toss to combine. Allow the mixture to simmer on low heat for a few minutes until the sauce thickens, then spoon into lettuce cups and enjoy!
This recipe is from Home Chef and OPL Community member Kristina Shane.