Crispy Tofu Lettuce Cups with Peanut Sauce & Spicy Mayo | Fraser Cooks
Crispy Tofu Lettuce Cups with Peanut Sauce & Spicy Mayo
20 mins prepServes 4
Crispy lettuce cups featuring crunchy tofu, lightly pickled vegetables, a creamy peanut sauce, and a spicy mayo. This perfect recipe is made easier with precise prep work.
1. Wash and divide your iceberg lettuce into bite size pieces.
2. In a bowl, tear your tofu and add oil and corn starch. Heat a large pan over medium heat, add 1 tbsp of oil. Add the tofu and cook until crispy and crunchy, roughly 8 minutes total cooking time, flipping occasionally. Add 2 tbsp soy sauce and maple syrup once it’s crispy. Toss to coat. Set aside.
3. In separate bowls, combine the peanut sauce ingredients (peanut butter, 2 tbsp soy sauce, 2 tbsp rice vinegar, 0.25 cup water, 1 garlic clove) and the spicy mayo ingredients (0.5 cup mayo, 2 tbsp sriracha, 0.5 lime juiced, water to thin if needed) and set aside.
4. In a small bowl, add the finely diced carrots and cucumber and add the 1 lime juiced.
5. Roughly chop up the peanuts and green onions.
6. Serve your lettuce cups with tofu, then pickled veg, both sauces, the peanuts and green onions. Dig in!
