Thai-Style Tofu and Basil Lettuce Cups
Punchy tofu filling with fresh basil and spicy Thai chiles
Why This Recipe Works
Punching up mild tofu with bold Thai aromatics creates a filling that is satisfyingly savory and spicy. Using extra-firm tofu and crumbling it by hand provides a texture that holds the bright sauce perfectly.
Instructions
Heat the oil in a large skillet over medium-high heat until it shimmers. Add the shallots and cook until they are softened and just beginning to brown at the edges, about 2 minutes.
Stir in the garlic and chiles. Cook until fragrant, keeping the aromatics moving constantly to prevent the garlic from scorching.
Add the crumbled tofu to the skillet. Cook, stirring occasionally, until the moisture has evaporated and the tofu bits are golden and slightly crisp, about 8 to 10 minutes.
Add the soy sauce, lime juice, and sugar. Stir constantly until the liquid is mostly absorbed and the tofu is evenly coated and darkens slightly in color.
Remove the skillet from the heat and fold in the basil until it wilts and becomes aromatic.
Spoon the warm tofu filling into the lettuce leaves and serve immediately with lime wedges for squeezing.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate filling for up to 3 days. Lettuce is best stored separately and assembled just before serving.
What substitutions can I make?
- Thai chiles: Serrano chiles
- soy sauce: tamari for gluten-free
