Thai Basil Tofu Lettuce Cups

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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.

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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!

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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.

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Delicious! This was my first time cooking with tofu, so I was a little hesitant, but it ended up being a huge hit. The only variation that I made to this was that I reduced the salt from 1T to 1t because I'm trying to watch the salt intake, and it still had tremendous flavor. I will be making this again!

**Update... I tried this recipe a second time, but with chicken instead of tofu... it's much better with tofu! I think it didn't really translate using meat because the tofu soaks up more of the sauce than chicken or steak would.

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This is really a wonderful dish, not tofu-y at all, with great flavor. I followed another reviewer and added water chestnuts and used 2 packages of tofu instead of four, with the sauce amount of same. I wouldn't have wanted less sauce. I also used less sugar, ommitted the salt with the soy and fish sauce and used a 1/4 cup of the hoisin. Like others, we also loved the marinated red pepper component. Everything complemented each other well in this dish.

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Delicious. I went a little lighter on the fish and soy sauce and added some chopped cashews because I had them in the pantry.

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I really liked the balance of flavors and textures in this recipe. The sauce had sweetness and spiciness in the right amounts, although I think I would hold off on the soy/salt and maybe add the full amount in after a taste test. Just for the record, I think we used 32 oz of tofu, and it was definitely a little on the light side for a meal for 4 people. Okay for a lighter meal, but if you want any seconds, I might go a bit higher with the tofu amount (it may also balance out the sauces. Also, if you don't like basil, I would replace it with parsley or cilantro, because it is definitely a hefty component in this dish.

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It sounds like a really good recipe, but there's too much ingredients, but I love tofu. I can't believe the Paula doesn't like tofu but she liked Jeff's dish and that's surprising.

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It was great. Even if you don't like Tofu, you will most likely enjoy this meal. Just make sure you assemble and cut all ingredients before you begin to cook. I couldn't get enough of this.

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Cheers to Jeff for showing that healthy food is flavorful when prepared well!! Tasty with antioxidants = my favorite kind of recipes!