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- 1 block firm tofu, drained and pressed - 2 tablespoons cornstarch - 2 tablespoons vegetable oil Tofu is the star of this dish. I always use firm tofu for its great texture. First, press the tofu to remove excess water. This step helps the tofu become crispy when cooked. Cut the tofu into small cubes to ensure even cooking. Coat the tofu cubes with cornstarch for a crunchy finish. - 1 red bell pepper, finely diced - 1 medium carrot, grated - 3 green onions, sliced (whites and greens separated) Fresh veggies make this dish pop! I love using red bell pepper for its sweetness and color. Grated carrot adds a nice crunch, while green onions give a burst of flavor. Remember to separate the white and green parts of the onions. This adds depth to your meal. - 2 tablespoons sweet chili sauce - 1 tablespoon soy sauce - 1 teaspoon sesame oil The sauce ties everything together. Sweet chili sauce brings a delightful sweetness, while soy sauce adds umami. A little sesame oil gives a rich, nutty flavor. Mix these ingredients well to ensure every bite is packed with taste. To start, cut the pressed tofu into small cubes, about 1 inch wide. This size helps the tofu cook evenly. Use a paper towel to pat the cubes dry. This step is key. It removes moisture, which helps the tofu become crispy when cooked. Next, heat vegetable oil in a large skillet over medium-high heat. Wait until the oil shimmers, then add the tofu cubes. Cook for about 5-7 minutes. Turn the cubes often for even browning. You want them crispy and golden on all sides. Once the tofu is ready, add the diced red bell pepper, grated carrot, and the white parts of the green onions to the skillet. Sauté these for about 3-4 minutes. Stir them occasionally. You want the veggies tender but still crisp. In a small bowl, mix the sweet chili sauce, soy sauce, and sesame oil. Pour this sauce over the tofu and veggies. Stir gently to coat everything. Cook for another 1-2 minutes until it is all heated through. Remove the skillet from heat. Let the mixture cool for a few minutes. Then, take a leaf of butter lettuce. Place it on your plate. Spoon a generous amount of the tofu mix into the center of the leaf. Let some overflow for a fun look. To finish, add the green tops of the sliced green onions on top. Sprinkle fresh cilantro leaves over the cups. If you like, add sesame seeds for a nice touch. These garnishes make your dish pop with color and flavor! To make crispy tofu, start by pressing it well. Remove as much water as you can. Cut the tofu into small, even cubes. This helps them cook evenly. Pat the cubes dry with a paper towel. Next, coat the tofu in cornstarch. This creates a nice crunch when cooked. Heat vegetable oil in a skillet until it's hot. Carefully add the tofu and let it cook undisturbed for a few minutes. This way, it browns nicely on all sides. Turn the tofu gently to avoid breaking it. Cook until golden and crispy. For lettuce cups, I recommend butter lettuce or iceberg lettuce. Butter lettuce is soft and pliable, making it easy to fold. Iceberg has a nice crunch and keeps its shape well. Both types add great texture to your dish. When choosing lettuce, look for fresh, green leaves. Avoid any that are wilted or brown. Wash the leaves gently and pat them dry before use. This ensures they are clean and crisp when you serve. To serve your sweet chili tofu lettuce cups, arrange them on a big platter. It looks colorful and inviting. You can add extra sweet chili sauce in a small bowl for dipping. This gives everyone a chance to add more flavor if they want. For a fun twist, add some fresh herbs like cilantro on top. You can also sprinkle sesame seeds for a bit of crunch. These small touches make your dish even more appealing. Enjoy your tasty creation with friends or family! {{image_4}} You can swap tofu for other proteins. Tempeh is a great choice. It has a nutty flavor and is high in protein. You can also use cooked chicken for a meatier option. Just cut it into small pieces. Cook it until golden before adding the vegetables. This gives a nice texture. Feel free to change the veggies. You can add shredded cabbage for crunch. Mushrooms can add a nice umami flavor. Swap red bell pepper for zucchini or snap peas for a twist. Carrots can be replaced with radishes for a peppery kick. Be creative and use what you love! The sauce is key to flavor. You can adjust it based on your taste. Add lime juice for a zesty kick. Try hoisin sauce for a sweeter, richer taste. If you like it spicy, add some chili flakes or sriracha. Mix and match sauces to find your perfect blend! To store leftovers, place the tofu and vegetable mix in an airtight container. Make sure to separate the filling from the lettuce leaves. Store everything in the fridge for up to three days. This keeps the lettuce fresh and crisp. When ready to eat, gently reheat the tofu mixture. Use a skillet over low heat. Stir occasionally until warmed through. Avoid microwaving, as it can make the tofu soggy. Enjoy the freshness and flavor as if it were just made! You can freeze the tofu filling, but not the lettuce. Place the cooled mixture in a freezer-safe bag. Remove as much air as possible before sealing. It will last for up to two months. When ready to eat, thaw overnight in the fridge and reheat as described above. Yes, you can use frozen tofu. Freezing tofu changes its texture, making it spongy. This helps it soak up sauces better. Just remember to thaw it first. Drain the water and press it well before cooking. You can use a mix of honey and Sriracha as a substitute. This blend gives a sweet and spicy flavor. Alternatively, mix soy sauce with a little sugar for a milder taste. Adjust the amounts to match your taste. To make this dish vegan, simply replace the honey with maple syrup. Ensure the soy sauce is vegan-friendly. Most brands are, but it’s good to check. This keeps the flavors while meeting vegan needs. Yes, you can prepare the filling in advance. Cook the tofu and vegetables, then store them in the fridge. Just reheat before serving. This saves time and makes meal prep easy. Enjoy fresh lettuce cups any day! In this blog post, we explored making delicious tofu lettuce cups. We covered ingredient details, including tofu, veggies, and sauce. You learned step-by-step cooking instructions and tips for the perfect crispy tofu. We shared variations for protein and sauce, plus storage advice for leftovers. Tofu lettuce cups are fun and easy to make. They fit many diets and tastes. Enjoy experimenting with flavors and share your tasty results!

Sweet Chili Tofu Lettuce Cups

Elevate your meal prep with these delicious Sweet Chili Tofu Lettuce Cups, bursting with flavor and ready in just 30 minutes! This quick recipe combines crispy tofu, colorful veggies, and a zesty sauce all wrapped up in fresh lettuce leaves. Perfect for a healthy snack or a light dinner, these cups are both fun to make and eat. Click through to explore the full recipe and enjoy a tasty, guilt-free delight!
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Ingredients
  

1 block firm tofu, drained and pressed

2 tablespoons cornstarch

2 tablespoons vegetable oil

1 red bell pepper, finely diced

1 medium carrot, grated

3 green onions, sliced (whites and greens separated)

2 tablespoons sweet chili sauce

1 tablespoon soy sauce

1 teaspoon sesame oil

1 head of butter lettuce (or iceberg lettuce), leaves carefully separated

Fresh cilantro leaves for garnish

Sesame seeds for garnish (optional)

Instructions
 

Prepare the Tofu: Start by cutting the pressed tofu into uniform small cubes, approximately 1-inch in size. Use a paper towel to pat the cubes dry thoroughly, removing any excess moisture to enhance crispiness during cooking.

    Coat with Cornstarch: In a mixing bowl, add the cubed tofu and sprinkle the cornstarch over it. Gently toss the tofu cubes until they are evenly coated, ensuring all sides have a light layer of cornstarch for a crispy finish.

      Cook Tofu: Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the tofu cubes to the skillet. Cook for about 5-7 minutes, turning the cubes occasionally to achieve an even golden-brown color and crispy texture on all sides.

        Sauté Vegetables: Once the tofu is cooked, add the finely diced red bell pepper, grated carrot, and the white parts of the sliced green onions to the skillet. Sauté for an additional 3-4 minutes until the vegetables are tender but still crisp, stirring occasionally for even cooking.

          Add Sauce: In a small bowl, combine the sweet chili sauce, soy sauce, and sesame oil. Pour this mixture over the tofu and vegetable medley, carefully stirring to coat everything evenly. Continue cooking for another 1-2 minutes until everything is heated through.

            Cool Slightly: Remove the skillet from the heat and allow the mixture to cool for a few minutes, making it easier to handle when assembling the lettuce cups.

              Assemble Lettuce Cups: Take a leaf of butter lettuce and place it on your serving plate. Spoon a generous amount of the tofu and vegetable mixture into the center of the leaf, allowing some to overflow for a rustic appearance.

                Garnish: Finish off the lettuce cups by garnishing with the green tops of the sliced green onions, a few fresh cilantro leaves, and a sprinkle of sesame seeds if desired.

                  Prep Time: 20 minutes | Total Time: 30 minutes | Servings: 4

                    Presentation Tips: Arrange the lettuce cups on a platter for a colorful display, and serve with extra sweet chili sauce on the side for dipping if desired. Enjoy your vibrant and flavorful dish!