Sweet Chili Crispy Tofu Lettuce Wraps

• 1 block (14 oz) firm tofu, pressed and cubed
• 1/4 cup cornstarch
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1/4 cup sweet chili sauce
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 4 cups shredded lettuce (romaine or butter lettuce)
• 1/4 cup chopped scallions
• 1/4 cup diced red bell pepper
• 1/4 cup roasted peanuts, crushed

Steps

1. 1 Cut tofu into 1-inch cubes and pat dry with paper towels.
2. 2 In a bowl, toss tofu with cornstarch, garlic powder, salt, and pepper until evenly coated.
3. 3 Heat oil in a large skillet over medium-high heat. Fry tofu until golden and crispy, about 5-6 minutes per side.
4. 4 Remove tofu and set aside. In the same skillet, whisk together sweet chili sauce, soy sauce, and rice vinegar.
5. 5 Add shredded lettuce to serving plates.
6. 6 Top lettuce with crispy tofu and drizzle with the sweet chili sauce mixture.
7. 7 Garnish with scallions, red bell pepper, and crushed peanuts.

Equipment

• Skillet
• Spatula
• Cutting board
• Knife

Variations

• Add shredded carrots or bean sprouts for extra crunch.

Substitutions

• Use gluten-free soy sauce for a gluten-free option.

Pairings

• Pairs well with a light Asian slaw or a simple cucumber salad.

Nutrition

Tips

• Ensure tofu is well-pressed to achieve maximum crispiness.
• For a spicier kick, add diced jalapeños to the sauce.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet to maintain crispiness.

Freezing: Not ideal for freezing due to texture changes in the tofu and lettuce.

Serving Suggestions

• Serve with steamed jasmine rice or a fresh cucumber salad.

FAQ