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In today’s culinary landscape, the Crunchy Tofu Peanut Lettuce Cups stand out as a vibrant and flavorful dish that appeals to both plant-based enthusiasts and those simply looking to incorporate healthier options into their meals. This dish is not only visually appealing with its fresh ingredients but also offers a delightful crunch that makes it a fun and interactive meal. Perfect for a light lunch, an appetizer, or even a party snack, these lettuce cups are as versatile as they are delicious.

Crunchy Tofu Peanut Lettuce Cups

Discover the delightful Crunchy Tofu Peanut Lettuce Cups, a vibrant dish perfect for light lunches, appetizers, or party snacks. Packed with protein-rich tofu, fresh vegetables, and a zesty peanut sauce, these cups offer a satisfying crunch and a flavorful experience. Easy to make and customizable, they fit various dietary lifestyles while promoting healthy eating. Enjoy a fun, interactive meal that combines great taste with nutritious ingredients!
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Ingredients
  

1 block (14 oz) firm tofu, drained and pressed

2 tablespoons cornstarch

2 tablespoons sesame oil (divided)

1 red bell pepper, finely diced

1 carrot, grated

3 green onions, chopped

2 cloves garlic, minced

1 tablespoon fresh ginger, minced

1/4 cup roasted peanuts, chopped

3 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon hoisin sauce

1 tablespoon rice vinegar

1 tablespoon sriracha (optional, for heat)

1 head of butter lettuce or romaine, leaves separated

Fresh cilantro for garnish

Lime wedges for serving

Instructions
 

Prepare the Tofu: Begin by cutting the drained tofu into small cubes (about 1/2 inch). In a bowl, toss the tofu with cornstarch until evenly coated.

    Sauté the Tofu: Heat 1 tablespoon of sesame oil in a non-stick skillet over medium-high heat. Once hot, add the tofu cubes, cooking for about 4-5 minutes on each side until golden and crispy. Remove the tofu from the skillet and set aside.

      Cook the Vegetables: In the same skillet, add another tablespoon of sesame oil. Sauté the minced garlic and ginger for about 30 seconds until fragrant. Then add the diced red bell pepper, grated carrot, and chopped green onions. Cook for 3-4 minutes, until the vegetables are tender-crisp.

        Combine Ingredients: Return the crispy tofu to the skillet with the sautéed vegetables. Pour in the soy sauce, hoisin sauce, rice vinegar, and sriracha (if using). Toss everything together to coat and heat through for about 2-3 minutes.

          Assemble the Lettuce Cups: On a serving platter, lay the butter lettuce or romaine leaves. Spoon the tofu and vegetable mixture into each leaf, ensuring it's generously filled.

            Garnish and Serve: Top each lettuce cup with chopped roasted peanuts and fresh cilantro. Serve with lime wedges on the side for squeezing over the top.

              Prep Time, Total Time, Servings: 20 mins | 30 mins | Serves 4