Tofu Lettuce Cups

These tofu lettuce cups are light, crunchy, and packed with flavor in every bite—ready in under 30 minutes! To see how I make them, click here and tag me if you make them!

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Tofu Lettuce Cups

Ingredients

• 1 block (14–16 oz) super-firm tofu, cut into 1/2 inch cubes
• 4 tablespoon low sodium soy sauce or tamari
• 2 tablespoon hoisin sauce
• 1 tablespoon maple syrup
• 1–2 tsp chili garlic sauce (optional)
• 1 teaspoon cornstarch + 2 tbsp water
• 1 tablespoon olive oil
• 1 small red onion, diced
• 1 red + 1 green bell pepper, diced
• 2 stalks celery, diced
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 head iceberg lettuce, quartered and leaves separated
• ½ cup roasted peanuts
• 3 scallions, sliced (optional for garnish)
• 1 tablespoon sesame seeds (optional for garnish)

Instructions

1. Preheat oven to 375°F. Spread tofu on a parchment-lined baking sheet in a single layer and bake for 20–25 minutes until golden.
2. In a small bowl, whisk together soy sauce, hoisin sauce, maple syrup, and chili garlic sauce if using. In a separate bowl, stir cornstarch with water to make a slurry, then mix it into the sauce. Set aside.
3. Heat olive oil in a large skillet over medium-high heat. Add onion, peppers, and celery and cook for 5–7 minutes until softened and beginning to brown.
4. Add garlic and ginger and cook for 1 minute until fragrant.
5. Add baked tofu and stir to combine. Stir the sauce again and pour into the skillet. Cook for about 2 minutes, stirring, until the sauce thickens and coats the tofu and vegetables.
6. Remove from heat and stir in peanuts.
7. Spoon the mixture into lettuce leaves and garnish with scallions and sesame seeds.

Notes

 Serve with fried rice, fresh spring rolls, or enjoy on their own!