Photo: Thai Basil Tofu Lettuce Cups Recipe
Ingredients
- 2 red bell peppers, diced
- 1/2 cup rice wine vinegar
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 2 shallots, minced
- 4 cloves garlic, minced
- 3 tablespoons grated ginger
- 4 packages extra-firm tofu, pressed on a wire rack for at least 1 hour and up to 24
- 1 tablespoon Asian hot sauce, such as Sriracha
- 1 tablespoon salt
- 2 tablespoons fish sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon sugar
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 1/2 cups Thai basil, chopped
- Salt
- 1/2 cup Thai basil, cut in chiffonade
- 2 cups cashews, roughly chopped
- 1/4 cup thinly sliced scallions
- 3 heads green leaf lettuce, cleaned and trimmed
- Plum sauce, for serving
Directions
Mix together the bell peppers and rice wine vinegar and marinate for 1 hour and up to a day in the refrigerator.
In a heavy-bottomed Dutch oven over medium heat, add the vegetable and sesame oils. Add the shallots, garlic and ginger and saute for 10 minutes, stirring frequently to avoid burning. Add the tofu by crumbling into small pieces and saute for 15 minutes more.
In the meantime, whisk together the hot sauce, salt, fish sauce, vinegar, sugar, soy sauce and hoisin and add to the tofu. Cook until the sauce thickens, 10 to 15 minutes. Turn off the heat and add the chopped Thai basil. Taste and adjust the seasoning, if necessary.
To serve, spoon the tofu mixture onto a piece of lettuce and top with the marinated peppers, cashews, scallions, the chiffonade Thai basil and a couple dots of plum sauce. For more heat, add a few drops of hot sauce.
Notes
This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
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By m21vp
Singapore
on April 11, 2012
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The sauce for this dish was delicious, the only reason I didn't give it a 4 star was because it was way too salty. I served it at home without the lettuce cups but on a bed of rice and it went together quite well. Next time, I think i'll try and possibly omit the soy sauce, salt or fish sauce and hope that it won't come out so salty. Otherwise everything else was delicious. Will definitely make it again.
By ChefWithoutBorders
on September 08, 2011
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Amazing recipe!!
I am not a vegetarian, but this gave me all the taste and I didn't miss meat or another protein source one bit.
I used one package of tofu and half the amount of sauce called for in the recipe -doubling the amount of sauce- and I thought that was just perfect. I used more oil because it seemed to be sticking to the pan, and I also added some chopped up water chestnuts.
I substituted the Sriracha sauce for a combination of Chinese chilli paste and chipotle paste to experiment, and it was absolutely devine. Lastly, I added cilantro and a couple of mint leaves to the chiffonade for the toppings, and they gave the combo a perfectly balanced extra zing.
I can't wait to make this again soon. My neighbors loved it too, and they were fighting over it.
A definite keeper. If you don't like tofu like this... there is something wrong with your tastebuds! Ha ha, just kidding to make a point. Enjoy!
By PuSsYkKaTt
I live in my ow...
on August 06, 2011
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My husband has cooked this dish for me several times already and I just love it. I am a vegetarian so I’ve had tofu cooked in all sorts of different ways and this dish is one of my all time faves.
Read all 13 reviews