Larb Inspired Tofu Lettuce Cups — Angiela Eats

Larb Inspired Tofu Lettuce Cups- Savory Asian style seasoned tofu served in iceberg lettuce cups | AngielaEats

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Step 1

Servings 4

Step 2

-Remove tofu from package and drain out as much liquid as possible.

Step 3

-Gentley squeeze and rotate tofu block between hands over a large bowl. Discard liquid.

Step 4

-Break up tofu with your hands and place small chunks into a mixing bowl. Set aside.

Step 5

-Add fish sauce, lime juice, cornstarch, and sweetener to a separate mixing bowl; Combine well until cornstarch is dissolved. (If using prefrozen tofu, add 1/4 cup water) . Set aside.

Step 6

Prepare vegetables. Rinse/ pat dry.

Step 7

-Slice shallot into long slices

Step 8

-Roll up mint and basil leaves and slice into long slices.

Step 9

-Cut end off iceberg lettuce and separate leaves to create lettuce “cups”

Step 10

-Set aside.

Step 11

To a medium-hot wok or skillet add some olive oil

Step 12

Once wok is smoking add in tofu crumbles and spread evenly in one layer. Do not disturb for a few minutes so tofu can start to from golden crust. About 2-3 minutes.

Step 13

Create a small hole in the middle of wok and add a little more olive oil.

Step 14

Add garlic, shallot, and chili pepper and sauté til fragrant. About 1 minute.

Step 15

Add sauce and stir fry all contents together until well combined. Cornstarch will start to thicken sauce, and tofu should start to stick together. About 2-3 minutes.

Step 16

Transfer cooked tofu into a serving dish. Top with mint and basil.

Step 17

Top with roasted peanuts OR toasted rice powder for a nice crunch (optional)

Step 18

Arrange dish and serve with lettuce cups.

Step 19

To enjoy, add a few spoonfuls of tofu mixture into lettuce cups and take a big bite1

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