Sweet Chili Tofu Lettuce Wraps

• 1 block (14 oz) firm tofu, pressed and cubed
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 1 red bell pepper, finely chopped
• 1 cup shredded purple cabbage
• 3 green onions, thinly sliced
• 1/4 cup sweet chili sauce
• 2 tablespoons lime juice
• 1 teaspoon grated fresh ginger
• 8-10 large lettuce leaves (Bibb or butter lettuce)
• Optional: sesame seeds for garnish

Steps

1. 1 Cut tofu into 1-inch cubes and press gently to remove excess moisture.
2. 2 In a bowl, toss tofu with soy sauce, sesame oil, and cornstarch until evenly coated.
3. 3 Heat vegetable oil in a large skillet over medium-high heat. Add tofu and cook until golden brown on all sides, about 10 minutes.
4. 4 Remove tofu and set aside. In the same skillet, sauté red bell pepper, cabbage, and green onions until softened, about 5 minutes.
5. 5 In a small bowl, mix sweet chili sauce, lime juice, and ginger. Pour over the veggies and cook for 1 minute.
6. 6 Return tofu to skillet and toss to coat with the sauce.
7. 7 Serve tofu mixture in lettuce leaves, garnished with sesame seeds if desired.
8. 8 Enjoy immediately!

Equipment

• Large skillet
• Cutting board
• Chef's knife

Variations

• Add diced pineapple for extra sweetness or crushed peanuts for crunch.

Substitutions

• Use tamari for gluten-free soy sauce, or coconut aminos for a soy-free option.

Pairings

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

Nutrition

Tips

• For extra crispiness, freeze tofu for 30 minutes before cooking.
• Ensure tofu is well-pressed for better texture.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet to maintain texture.

Freezing: Does not freeze well due to texture changes in tofu and lettuce.

Serving Suggestions

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

FAQ