Tofu Lettuce Wraps

The weather this week has had me wishing I was on a warm beach somewhere, and while I may not be able to be sunbathing in Thailand, I can at least have some spicy Thai food to warm me up! This is one of those go to recipes that I’ve been honing for years and is always just so good anytime of year!

Boston lettuce
2 tbsp vegetable oil
1 tsp sugar
1 package of tofu (can be swapped with ground meat)
1 tbsp fish sauce
1 thinly sliced Thai chili
1/4 thinly sliced red onion
Juice of one lime
1 tbsp long grain rice

For the tofu:
1 tbsp worcestershire sauce
1 tbsp soy sauce
1 tsp pepper
1 tbsp cumin

Toast the rice until brown (3-4 minutes). Let cool and then grind to a powder in a spice grinder. Set aside. To prep the tofu, slice and press the water out. Crumble and season with worcestershire sauce, soy sauce, pepper and cumin.

Heat the vegetable oil in a skillet. Add garlic and sugar. Cook over low heat for 1 minute. Add tofu and cook until browned. Add fish sauce and salt and pepper to taste. Remove from heat.

Stir in chili pepper, onion and herbs. Sprinkle with the rice powder and then stir in lime juice.

Serve in lettuce cups. Enjoy!


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