Caramelized Tofu Lettuce Cups
Inspired by contributor Myo Quinn’s Caramelized Beef, this simple tofu recipe is big on flavor and perfect for the reluctant tofu eater. Sweet, sour, and salty, these lettuce cups are ripe for improvisation and can be served with all sorts of accompaniments. Cilantro and peanuts are a great pairing, but scallions and toasted sesame seeds would also be a nice addition. Crunchy raw vegetables like cucumbers, bell peppers, celery, and carrots can add heft, and a drizzle of chili oil is a must for spice lovers. And if lettuce isn’t cutting it, a heaping spoonful of rice is a perfect...
Inspired by contributor Myo Quinn’s Caramelized Beef, this simple tofu recipe is big on flavor and perfect for the reluctant tofu eater. Sweet, sour, and salty, these lettuce cups are ripe for improvisation and can be served with all sorts of accompaniments.
Cilantro and peanuts are a great pairing, but scallions and toasted sesame seeds would also be a nice addition. Crunchy raw vegetables like cucumbers, bell peppers, celery, and carrots can add heft, and a drizzle of chili oil is a must for spice lovers. And if lettuce isn’t cutting it, a heaping spoonful of rice is a perfect pairing.
Ingredients
- 1(14-oz.) block firm tofu, drained
- 1/4 c.reduced-sodium soy sauce
- 3 Tbsp.packed dark brown sugar
- 2 Tbsp.unseasoned rice vinegar
- 1 tsp.toasted sesame oil
- 1/2 tsp.red pepper flakes
- 1/2 tsp.fish sauce (optional)
- 2 Tbsp.vegetable oil
- 1″ fresh ginger, minced
- 2cloves garlic, minced
- Butterhead or romaine lettuce, leaves separated, for serving
- Cilantro leaves, for serving
- Chopped roasted peanuts, for serving
- Lime wedges, for serving
Directions
-
- Step 1Wrap tofu in a clean kitchen towel or paper towels and place on a cutting board. Place a heavy flat object on top of tofu (like a skillet or baking sheet) and weigh it down with cans or another skillet. Let tofu drain for at least 15 minutes, and up to 45 minutes.
- Step 2Crumble tofu into a medium bowl using your fingers. The biggest pieces should be about the size of a pea.
- Step 3In another medium bowl, whisk together soy sauce, sugar, vinegar, sesame oil, red pepper flakes, and fish sauce, if using. (It’s OK if the sugar doesn’t dissolve completely; it will once added to the pan.)
- Step 4In a large cast-iron skillet or nonstick pan over medium-high heat, heat vegetable oil until shimmering. Add tofu, shake into an even layer, and let cook undisturbed until deeply golden on the bottom, about 5 minutes.
- Step 5Stir the tofu and continue to cook, stirring occasionally, until the tofu is crispy and golden throughout, about 4 minutes more. Add ginger and garlic and cook until fragrant, about 1 minute.
- Step 6Add soy mixture to pan and cook, stirring occasionally, until no liquid remains, about 3 minutes more.
- Step 7Add heaping spoonfuls of tofu mixture to the center of each lettuce leaf. Top with cilantro leaves, peanuts, and a squeeze of lime before serving.
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Jessica Williams
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