Thai Lettuce Cups with Chickpea “Tofu”
✨THAI LETTUCE CUPS✨with chickpea tofu, saucy brown rice noodles, and a creamy sesame sauce 🌶🥢🍜
Ingredients
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)
Instructions
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.