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

Serves 2-3


  • 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


  1. 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.
  2. Combine sauce ingredients and set aside.
  3. 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!
    Kristina Shane

    This recipe is from Home Chef and OPL Community member Kristina Shane.


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