Difficulty

easy

Serving

4

Time

25 mins

Sesame Tofu Lettuce Cups is not just vegetarian-friendly but also a fun and interactive meal for the whole family. I love involving the kids in the kitchen, and this dish is perfect for it. They get to assemble their own lettuce cups with crumbled tofu and veggies. It's a tasty, hands-on way to introduce them to a meatless option while enjoying quality time together.

Ingredients

• 14 oz (400g) firm tofu, crumbled
• 1 cup shredded lettuce
• 1/2 cup grated radish
• 1/2 cup chopped peanuts
• 1/2 cup diced onion
• 1/2 cup grated carrot
• 2 cloves garlic, minced
• 2 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/2 teaspoon ginger, minced
• Salt and pepper to taste
• Butter lettuce leaves, for serving

Instructions

1. Heat 1 tablespoon of vegetable oil in a wok over medium-high heat. Add the crumbled tofu and cook for about 5-7 minutes, stirring occasionally until it's lightly browned and has a slightly crispy texture. Remove the tofu from the wok and set it aside.
2. In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, sesame oil, minced garlic, and minced ginger. Set the sauce aside.
3. Heat the remaining 1 tablespoon of vegetable oil in the wok. Add the diced onion and grated carrot. Stir-fry for 2-3 minutes until they start to soften.
4. Add the crumbled tofu back into the wok with the cooked onion and carrot. Pour the sauce over the tofu and vegetables. Toss everything together until well coated.
5. Remove the wok from heat and add the chopped peanuts. Mix them into the tofu mixture.
6. Place the shredded lettuce and grated radish on a serving plate. Spoon the tofu mixture onto lettuce leaves, creating individual "lettuce cups."
7. Serve your Tofu Vegetarian San Choy Bao with additional peanuts and a sprinkle of sesame seeds if desired.

To find tips on seasoning and cleaning our hand hammered wok, visit FAQ.