Thai Lettuce Cups with Chickpea “Tofu”

April 18, 2023

Thai Lettuce Cups with Chickpea “Tofu”

✨THAI LETTUCE CUPS✨with chickpea tofu, saucy brown rice noodles, and a creamy sesame sauce 🌶🥢🍜
Course Appetizer


For the Firecracker Sauce:

  • 1/2 cup creamy almond butter
  • 1/3 cup @coconutsecretofficial coconut aminos or soy sauce if not soy free
  • 1/3 cup sesame oil
  • 1/4 cup rice vinegar
  • 2 tablespoons chili paste
  • 2 tablespoons sugar
  • A small knob of fresh ginger peeled
  • A clove of fresh garlic peeled

For the Lettuce Wraps:

  • 1 container chickpea tofu or extra firm soy tofu or diced chicken
  • 4 oz. brown rice noodles
  • Butter lettuce leaves for wrapping
  • Sliced almonds cilantro, sesame seeds, scallions, and lime for serving
  • Sriracha for serving (optional for added heat)


For the Noodle Prep:

  • Soak your noodles in a bowl of lukewarm water for at least 30 minutes while prepping the rest of the recipe. You want the noodles to be soft and flexible.

For the Sauce:

  • Blend all the sauce ingredients together in a small blender or food processor until smooth and creamy.

For the Tofu:

  • Press the tofu with a few paper towels to get some of the moisture out.
  • Cut the tofu into small pieces. Heat a little oil in a nonstick skillet.
  • Add your tofu.
  • Stir-fry until golden brown. I usually let it sauté for at least 15 minutes.
  • Add about half of the sauce to the pan. Stir-fry for another 3-5 minutes.
  • As the sauce browns, it will form small crispy pieces around the tofu.
  • Transfer tofu to a bowl.
  • Drain and rinse your noodles.
  • Add another swish of oil to the pan and plop the noodles in.
  • Add about half of the remaining sauce.
  • Stir fry for just a minute or two until coated.
  • Add a splash of water if it’s too sticky.
  • Remove from heat immediately and toss with the tofu.
  • Fill your butter lettuce leaves with the noodle/tofu mixture.
  • Top with sliced almonds, sesame seeds, cilantro, scallions, lime, and/or Sriracha if you want more heat.