Ready to take your taste buds on a flavour-packed adventure? Today, we’re diving into the world of Peanut Tofu Lettuce Cups, a perfect blend of crunchy, savoury, and oh-so-satisfying! Imagine crispy crumbles of tofu tossed in a creamy peanut sauce, nestled in crisp lettuce leaves, and topped with fresh veggies and a sprinkle of chopped peanuts. These little cups of joy are not only delicious but also super easy to make and perfect for any meal. Whether you’re looking for a light lunch, a fun appetiser, or a quick dinner, these lettuce cups have got you covered. Let’s get cooking and create something amazing together!
What type of lettuce is best for lettuce cups?
In this recipe I’ve used butter lettuce, however, this can be more tricky to find sometimes. In this case, you could opt for baby gem lettuce or ice burg lettuce. You want a lettuce that is somewhat crispy and can hold food like a cup would for this. Leafy types will not work.
Peanut Tofu Lettuce Cups
6
15
10
25
Ingredients
6 Butter Lettuce Leaves
2 cups Vermicelli Noodles
1 cup Purple Cabbage
1/2 block Tofu
1/2 Carrot
1 tbsp Tamari
1 tbsp Sesame Oil
1 tbsp Ginger, minced
2 Garlic Cloves
1/4 cup Toasted Peanuts
Fresh Chilli, garnish
Coriander, garnish
- Peanut Hoisin Sauce
2 tbsp Hoisin Sauce
1/4 cup Peanut Butter
1 tsp Tamari
1 tsp Maple Syrup
Directions
- Mince garlic and ginger. Next slide or grate carrot and cabbage. Set aside.
- Open firm tofu and mop up excess moisture with a paper towel. Crumble up.
- Heat your Crumble Deep Fry Pan on medium heat with sesame oil. Add into tofu along with tamari, garlic and ginger. Stir fry until moisture evaporates and crumbles start to appear more crispy.
- Prepare your lettuce cups. Pull off the best leaves, wash and dry.
- Add in vermicelli noodles, carrot, cabbage, tofu crumble, crushed nuts and peanut sauce. You can even add chilli and coriander here too.
